Jeri Mills M.D.

Gluten-Free Toffee Covered Coffee Cake- recipe

1 stick butter
1 cup brown sugar
¼ teaspoon salt
3 eggs
½ cup + 2 Tablespoons Fage 2% Greek yogurt
1½ teaspoons vanilla
1½ teaspoons baking powder
¾ cups Better Batter GF flour
¾ cup blanched almond flour
butter for the pan
Beat the softened butter, sugar, salt, eggs, yogurt and vanilla till fluffy. Fold in the Better Batter and baking soda then beat for 1-2 minutes until the mixture thickens. Fold in the almond flour then mix till blended. (The mixture will be very thick.) Fold in the nuts.
Line the bottom of a 9-inch round non-stick cake pan with parchment paper then generously butter the pan and the paper.
Bake at 350° for 35-45 minutes
It’s done when a toothpick inserted into the center comes out dry.
Turn the cake onto a serving plate or cake board.
1 stick butter
¼ cup heavy cream
3/4 cup brown sugar
¼ teaspoon salt
1 teaspoon vanilla
1 cup pecan halves
Combine the butter, cream, sugar and salt in a saucepan and cook over medium heat until the butter has melted and the mixture comes to a boil. Reduce the heat and simmer for 3-4 minutes until the sugar is melted and the mixture begins to thicken. Add the vanilla and cook for another 30-60 seconds until the mixture is smooth. Set it aside to cool for 20-30 minutes.
Spread the pecans in a single layer on a baking sheet. Bake at 350° for 5-7 minutes until they just begin to toast.
Pour half the cooled topping onto the center of the slightly warm cake. It will flow to the edges. Mix the toasted pecans with the rest of the toffee and distribute the mixture over the top of the cake.
toffee cake.jpg

Buy Gluten-Free with Dr. Jeri

Kindle Version only $2.99 on