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Coffee Cake With Spicy Topping

freeatlast

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freeatlast Collaborator
freeatlast
Posted

This looks like a good recipe; however, can't for the life of me see how the topping could be spicy.

What makes it spicy? Did they leave out an ingredient or do they just mean you can really taste the cinnamon?

https://www.celiac.com/articles/539/1/Coffee-Cake-Gluten-Free/Page1.html

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sa1937 Community Regular
sa1937
Posted

It looks like the cinnamon is it. I bet you could add some more spices though like a tad of cloves, ginger and possibly nutmeg.

Actually it sounds rather good...as if I need those calories! :P

freeatlast Collaborator
freeatlast
Posted
  • Author

It looks like the cinnamon is it. I bet you could add some more spices though like a tad of cloves, ginger and possibly nutmeg.

Actually it sounds rather good...as if I need those calories! :P

Yes, I know :) Actually, it appealed to me because it's smaller than the other coffeecake recipes I've found. I'm the only one who ever eats my gluten-free desserts around here and I'm bad to keep after something, if you know what I mean.

love2travel Mentor
love2travel
Posted

The only possibility is cinnamon. The recipe name is quite misleading! I've made Spicy Chili Chocolate Brownies and Black Pepper Shortbread and they had a wonderful kick but cinnamon is technically not spicy but a warm spice. If you do decide to go the nutmeg route I would recommend buying them whle and grating. SO superior to powdered! They are very cheap, too. Fresh allspice is lovely.

This is a straightforward basic recipe. Hope it turns out well for you! I would personally make a browned butter buttercream with toasted nuts to go on top for some contrast. But then I LOVE buttercream a little too much! :lol:

organicmama Contributor
organicmama
Posted

Is there any way to make buttercream CF? I've heard Earth's Balance is horrible.

love2travel Mentor
love2travel
Posted

Is there any way to make buttercream CF? I've heard Earth's Balance is horrible.

I've never tried Earth's Balance but don't want to! :P Do you clarify your butter to skim off the milk solids?

Unfortunately butter is the main reason why buttercream is just so darned good. Whipping the butter just cannot be replicated (although as I said I have not tried EB so who knows??).

Perhaps this would be an ok substitute. The following recipe is Gluten-free Casein-free but does contain EB but only 1/4 cup:

Open Original Shared Link Casein-free

organicmama Contributor
organicmama
Posted

No, I've been scared to try. Knowing people still react to soybean oil even though there's no soy protein in it seems like the same situation as ghee vs. dairy protein, but the soy version. I am dairy intolerant and mildly allergic to dairy too. So, just haven't tried yet for fear being only two months in with no short-term symptoms. Worry that I will love it, use it, yet damaging myself at the same time.

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freeatlast Collaborator
freeatlast
Posted
  • Author

The only possibility is cinnamon. The recipe name is quite misleading! I've made Spicy Chili Chocolate Brownies and Black Pepper Shortbread and they had a wonderful kick but cinnamon is technically not spicy but a warm spice. If you do decide to go the nutmeg route I would recommend buying them whle and grating. SO superior to powdered! They are very cheap, too. Fresh allspice is lovely.

This is a straightforward basic recipe. Hope it turns out well for you! I would personally make a browned butter buttercream with toasted nuts to go on top for some contrast. But then I LOVE buttercream a little too much! :lol:

Well, we're in luck :) Burnt butter icing is the only from scratch icing that I can make really well. Thanks for the suggestion.

freeatlast Collaborator
freeatlast
Posted
  • Author

Here's another coffee cake recipe that I found. Looks really good, too:

from: Open Original Shared Link

love2travel Mentor
love2travel
Posted

Well, we're in luck :) Burnt butter icing is the only from scratch icing that I can make really well. Thanks for the suggestion.

Great! I think I read that you made some recently. Love it. It would go well with something cinnamon-y. Heck - it would go well with everything except perhaps steamed Brussels sprouts! :P

love2travel Mentor
love2travel
Posted

Here's another coffee cake recipe that I found. Looks really good, too:

from: Open Original Shared Link

Hate to say this but this recipe intrigues me more than the previous one. I guess I just like the texture that sour cream adds. This one looks more interesting and substantial. I'm hungry again, darn it!

alex11602 Collaborator
alex11602
Posted

Is there any way to make buttercream CF? I've heard Earth's Balance is horrible.

I have actually made a faux "buttercream" with light olive oil. It gives it the ability to spread easier and the taste is pretty good. To cover one double layer 9" cake I use about 4 tbs of light olive oil, about a cup of confectioner's sugar, a splash of water to ease stirring and give it the right consistancy, 1/2 tsp vanilla extract and then you use about a 1/2 c of whatever flavor you are doing (We often use cocoa powder, sometimes peanut butter or both.)

organicmama Contributor
organicmama
Posted

I have actually made a faux "buttercream" with light olive oil. It gives it the ability to spread easier and the taste is pretty good. To cover one double layer 9" cake I use about 4 tbs of light olive oil, about a cup of confectioner's sugar, a splash of water to ease stirring and give it the right consistancy, 1/2 tsp vanilla extract and then you use about a 1/2 c of whatever flavor you are doing (We often use cocoa powder, sometimes peanut butter or both.)

By light, do you just mean extra virgin? I wonder if coconut oil might be nice.

freeatlast Collaborator
freeatlast
Posted
  • Author

Hate to say this but this recipe intrigues me more than the previous one. I guess I just like the texture that sour cream adds. This one looks more interesting and substantial. I'm hungry again, darn it!

Yes, I thought so, too. I LOVE a LOT of the crumble topping and it looks like this has it on top and in the middle, which I like.

Let me know if you would like my formatted version which I copied and pasted with her notes included on one page.

freeatlast Collaborator
freeatlast
Posted
  • Author

I have actually made a faux "buttercream" with light olive oil. It gives it the ability to spread easier and the taste is pretty good. To cover one double layer 9" cake I use about 4 tbs of light olive oil, about a cup of confectioner's sugar, a splash of water to ease stirring and give it the right consistancy, 1/2 tsp vanilla extract and then you use about a 1/2 c of whatever flavor you are doing (We often use cocoa powder, sometimes peanut butter or both.)

Thanks. I'm going to try this :)

alex11602 Collaborator
alex11602
Posted

By light, do you just mean extra virgin? I wonder if coconut oil might be nice.

I have tried it with the extra virgin and it is a bit heavier so I believe that I used a bit less of it. Now I use Extra Light Olive Oil, it says on my bottle that it's good for baking and sauteeing.

sa1937 Community Regular
sa1937
Posted

I've never tried Earth's Balance but don't want to! :P Do you clarify your butter to skim off the milk solids?

I like Earth Balance and they do make a soy-free version. I bought it right after I went gluten-free but found I could tolerate butter well so for me now, butter is it!

organicmama Contributor
organicmama
Posted

The EB organic is wonderful. The soy free version we use now, not as much. It's much less salty to me too, which makes it not as tasty for us. BUT, I am so thankful for it, as it is the only DF and SF butter sub that I know of.

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