Ingredients
3/4
cup granulated sugar
1/4
cup butter, softened
1
egg
1/2
cup milk
1
teaspoon pure vanilla extract
1 1/2
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2
teaspoons gluten-free baking powder
1
teaspoon xanthan gum
1/2
teaspoon salt
2
tablespoons granulated sugar
1/2
teaspoon ground cinnamon
1 1/2
cups fresh mixed berries, such as raspberries and blueberries
1/3
cup sliced almonds
1/2
cup gluten-free powdered sugar
1/4
teaspoon pure vanilla extract
2
to 3 teaspoons milk
Preparation
Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.
