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How to Make Berry Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour (or grease and lightly dust with gluten-free flour blend) a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the berries.
- Pour batter into the prepared pan and spread evenly.
- In a small bowl, combine the brown sugar, flour (or gluten-free flour blend), cinnamon, and chopped pecans (optional).
- Sprinkle the crumble topping evenly over the batter.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
76g
Fat
10g
Carbs
12g
