Cake for breakfast is totally OK in my book when it tastes like this! This one is slightly sweet, but not overly. It doesn't taste like dessert, which I can appreciate for breakfast time. This treat warmed up with some salted butter and cup of hot tea sounds like a dream to me!
What You'll Need:
For the Cake:
• 1.5 cups gluten free 1:1 flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup sugar
• 1/4 cup brown sugar
• 3 tbsp melted butter
• 1/4 cup plain greek yogurt
• 1 tsp almond extract
• 1 cup whole fresh cranberries
• 1 egg
• 1 cup almond milk (or regular milk)
• 1/2 cup slivered almonds
• Pinch of salt
• Powdered Sugar (for garnish if desired)
For the Crumble:
• 4 tbsp softened butter
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup gluten free all purpose flour
• 1/2 cup almond flour
• 1 tsp vanilla
How To:
≥≥ Preheat your oven to 375º. In a bowl, add in your dry ingredients (flour, baking soda, baking powder, both sugars and a pinch of salt) and mix together.
≥≥ Add in your melted butter, almond extract, egg, greek yogurt, and slowly add in your milk in increments and continue to mix in. I do this with just a spoon, not a mixer, although it would probably work just fine.
≥≥ Wash and dry your fresh cranberries and coat with a little gluten free flour and sugar. Fold into the cake mixture and then fold in 1/4 cup of the slivered almonds. Get that into a greased baking dish.
≥≥ Make the crumble by combining the ingredients in a bowl and mixing together. It should create a "crumbly" mixture. Add on top of the cake batter and add on top the remaining 1/4 cup of slivered almonds.
≥≥ Pop into the oven for 20-25 minutes until cooked through and golden brown. I like to sprinkle powdered sugar on top for a fun garnish!
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