Introduction: GF Cast Iron Coffee Cake
This is my first Instructable so I hope you like it. This coffee cake is gluten free but it does contain nuts, milk, and eggs. Let's get cooking!
Step 1: Gather Your Ingredients
For the cake:
1 cup almond flour
1 ¼ cup cornmeal
½ cup sugar
1 teaspoon salt
4 teaspoons baking powder
1 ¼ milk
¼ cup oil (+ 2 tablespoons for the skillet)
¼ cup honey (slightly warmed to facilitate mixing)
For the streusel topping:
¼ cup brown sugar
¼ cup almond flour
½ teaspoon cinnamon
2 tablespoons butter
10 inch cast iron skillet
Pre-heat oven and skillet to 375 F .
Step 2: Get Mixing
While the oven and skillet are pre-heating, combine all dry ingredients in a mixing bowl and mix well.
In a separate bowl, combine all your wet ingredients and mix well.
Introduce the wet to the dry ingredients and mix just until all ingredients are moist.
Step 3: Into the Fire
Carefully remove the the hot skillet from the oven and add 2 tablespoons oil, swirling to coat the bottom of the pan.
Add the batter to the pan and place in the oven for about 12 minutes or it starts to brown.
Step 4: The Topping
Meanwhile, combine the streusel topping ingredients in a bowl and cut in the butter until the mixture has the consistency of a crumbly meal.
Once the cake has baked for 12 minutes, carefully remove it from the oven and sprinkle the streusel topping mixture evenly over it. The photo above shows me just beginning to add the topping.
Return the cake to the oven for about 15 minutes.
Step 5: Here It Comes!
Once done, remove the cake from the oven and let it cool in the skillet for at least 10 minutes before cutting and serving directly from the pan.
Accompany with a glass of milk or a cup of coffee and enjoy!
Participated in the
Gluten Free Challenge
Participated in the
First Time Author Contest 2018
5 years ago
Do you happen to know how pre-heating vs. not pre-heating the pan makes a difference in the cake?
Reply 5 years ago
Pre-heating the pan is key. You can see in the photo of the batter being added to the pan that there is some "fry" activity happening as the batter hits the hot oil. This helps form the light crust on the bottom of the cake which adds to the texture and ensures the cake will not stick. I adapted this recipe from my cornbread recipe.. I learned from my mother to put the batter into hot oil rather than a cold pan. Thanks for asking and I hope that you give the recipe a try!