Tasty Tuesdays! GF Dutch Oven Coffee Cake

What a wild and crazy week it has been already!  I'm not complaining, mind you, it's infinitely better than the alternative.  On another bright note, we have had a TON of rain here in central Oklahoma and just in time.  Everything is turning green again and you don't have to wear shoes when you walk on the grass barefoot anymore.

I've always done what I said I would do.... I've been promising more Dutch Oven recipes, and I shall deliver.  I did some serious research over the past few days and have gotten several new recipes to try, this one being the first.  I LOVE coffee cake!  My grandma used to make the world's best and while I think mine is good, it just doesn't measure up to hers....This one is actually called a "streusel coffee cake" so maybe it's different from hers....If anyone has some great recipes, feel free to email them to me and I will be happy to post them on the blog along with props to the author.  Let's get to the recipe!

Ingredients:

1 - 10" Dutch Oven

20-24 charcoal briquettes (Light mounded pile of briquettes just before mixing ingredients giving them about
                                        10-15 minutes time to ash over.)

Topping:

1/2 cup brown sugar

1/4 cup sifted all purpose flour (I used Bob's Red Mill GF flour)

1/4 cup butter, room temperature

1 tsp cinnamon


Cake:

1 1/2 cups all-purpose flour (Again Bob's Red Mill GF)

2 1/2 tsp baking powder

1/2 tsp salt

1 egg, beaten

3/4 cup sugar

1/3 cup butter, melted

1/2 cup milk

1 tsp vanilla extract


Preparation:

Topping: In a small mixing bowl, combine topping ingredients.  Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups of flour and place in bowl with baking powder and salt.  In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter.  Add milk and vanilla.  Stir in flour mixture and mix well.

Pour batter into greased and floured 10" Dutch Oven.  (I skipped the floured part.  Oops) 

Sprinkle topping crumb mixture evenly over batter.  For some reason my topping wasn't crumbly, but sort of thick and smooth.  Perhaps I over mixed it.  I squeezed it through my fingers to drop it onto the cake in small bits.

For a 10" oven at approx 350 degrees, use 8 coals on bottom and 12 on top.

Bake at 375 for 25-30 minutes or until knife comes clean.  Partially cool in pan on wire rack.  Cut into squares while still warm.

I left this in about 5 minutes too long because I couldn't find my pliers to remove the lid and check it....Grrr..Lol

The cake turned out delicious and I look forward to making it again!

This was my first Dutch Oven coffe cake as well as a GF version.  It turned out good and the sample piece on my plate was doomed from the first bite.  I enjoyed making this and hope you did as well.  Stay tuned this week for a video testimonial from one of our patients who took Dr. Wise Formula II Intestinal Calm.  I have the video on my flash drive, I just have to figure out how to load it and post it on the blog!

Enjoy!!

This post is part of the following blog carnivals......Go check out these great sites!!

Monday Mania
Mouthwatering Monday
Hearth 'n' Soul
Tuesday Twister
Tempt My Tummy Tuesday
Slightly Indulgent Tuesday
Gluten-Free Wednesdays
Real Food Wednesday
Pennywise Platter Thursday
Recipe Swap Thursday
Fight Back Friday