There’s no reason to feel deprived if you’re doing without gluten—or if you know someone who is. In fact, there’s no reason to be gluten-intolerant to make this rich coffee cake with a sturdy, toothy texture and intense, surprisingly “grainy” flavor. It’s also got both a buttery almond topping and a tart lemon glaze over that for the joy of sheer excess. Even if you don’t have dietary concerns, just make it and don’t tell anyone it’s gluten-free.
— Bruce Weinstein and Mark Scarbrough
• ON-DEMAND: Listen to Faith and the gang talk to Bruce about this recipe, as well as many other party-worthy dessert recipes on The Faith Middleton Food Schmooze®. •
Excerpted from All-Time Favorite Sheet Cakes & Slab Pies by Bruce Weinstein and Mark Scarbrough. Published by St. Martin’s Press Copyright © 2017 by Bruce Weinstein and Mark Scarbrough. Photo © 2017 by Eric Medsker.