Gluten-Free Coffee Cake with Almond-Butter Crunch
Servings
16-24
Servings
16-24
Ingredients
For the crunch
For the coffee cake
For the glaze
Instructions
  1. Mix the almonds, almond butter, brown sugar, melted butter, cream, and cinnamon in a medium bowl until uniform. Set aside.
  2. Position the rack in the center of the oven. Heat the oven to 350°F. Generously butter the inside of a 13 x 18-inch lipped sheet pan.
  3. Whisk the buckwheat flour, rice flour, oat flour, cornstarch, baking powder, and salt in a second medium bowl until uniform.
  4. Using a handheld electric mixer or a stand mixer with the paddle attachment, beat the butter and sugar in a large bowl at medium speed until very creamy, even fluffy, about 6 minutes.
  5. Scrape down the inside of the bowl, then beat in the eggs one at a time. Beat in the sour cream and vanilla until smooth.
  6. Turn off the mixer, add the buckwheat flour mixture, and beat at low speed until well combined. Using an offset spatula, spread the thick batter evenly into the prepared pan. Clean and dry your hands. Squeeze the almond mixture into cohesive, oblong lumps and crumble these over the top of the batter as little stones and pebbles.
  7. Bake until puffed and set, and until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan on a wire rack to room temperature, about 1-1/2 hours.
  8. To make the glaze: Stir the butter and lemon juice in a small bowl, then add 1 cup of the confectioners’ sugar and stir well, adding more confectioners’ sugar in 2-tablespoon increments, to form a loose, wet glaze. Drizzle the glaze from the tines of a flatware fork all over the cooled cake, making thicker and thinner ribbons across the top.
Recipe Notes

TESTER NOTES
Make sure the nonwheat flours and the baking powder are certifed gluten-free, if this is a concern to you and yours. Buckwheat flour can go rancid quickly. Store it in a tightly sealed container in the freezer for up to four months.