Gluten-Free Makeovers (78 page)

In a medium saucepan, combine the molasses, brown sugar, and butter. Set over low heat until the butter melts, stirring once or twice. Remove from the heat and cool.

In a large mixing bowl, combine the flour blend, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves. Whisk to blend. Add the buttermilk, orange juice, eggs, and molasses mixture to the dry ingredients. Beat on medium speed until smooth. Transfer the batter to the prepared pan.

Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

Avoiding Eggs?
Replace with 2 tablespoons flax meal soaked in 6 tablespoons hot water until the mixture thickens.

I was reminded of how much I missed this old family favorite when fellow celiacs Judy Kissane and Mary Champagne brought a gluten-free version to one of our support group meetings. I revised their version and Grandma’s using the Cake and Pastry Flour.

Preheat oven to 350°F. Lightly oil a 9-inch springform pan.

Cream the butter and sugar in a mixing bowl on medium-high speed. Add the eggs one at a time, blending well after each addition. Blend in the vanilla.

In a separate bowl, combine the flour blend, baking powder, and baking soda. Add to the wet mixture and beat on low to combine. Fold in the sour cream.

Smooth half the batter over the bottom of the prepared pan. Spread ½ cup of the streusel over the batter. Spread the remaining batter over the layer of streusel. Sprinkle the remaining streusel over the top.

Bake 45 to 50 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool 10 minutes in the pan. Remove the rim of the pan and cool completely on a wire rack. Transfer the cake to a cake plate and serve.

Replace the dry ingredients (including sugar) with Gluten-Free Pantry Cake and Cookie Mix or another 15-ounce white or yellow cake mix. Add to the butter and proceed with the recipe as above.

This version of Grandma’s Coffee Cake is not reserved just for those avoiding eggs and dairy. Everyone will enjoy it. Moist and flavorful, it showcases the wonders of vegan baking.

Preheat the oven to 325°F and lightly oil a 9-inch springform pan.

Combine the sugar, flour blend, baking powder, and baking soda in a large bowl. Set aside.