Gluten-Free Muesli Morning Cake - and Bob's Red Mill Giveaway

You would "officially" classify this as a coffee cake. But since I rarely drink coffee and constantly drink tea, and a tea cake is something else entirely, I just call it a morning cake. A morning cake should be quick and easy and quiet. That just means I don't rev up the electric mixer for it. Shhhh. Just a wooden spoon. But you can use a mixer if you don't mind making a racket in the morning.

This one is a gluten-free recipe I developed at the request of the nice folks at Bob's Red Mill, whose products I've been using for decades. I'm on and off with the gluten-free thing myself, but I enjoy developing recipes for my gluten-free friends. I was invited to participate in a promotion/recipe contest by creating a recipe using their new Gluten Free Muesli. Follow us on Twitter @delightfulrepas and @Bobs_Red_Mill to follow the contest and vote for my recipe.

What I don't like about most coffee cakes is the insane amount of sugar and the total lack of nutritional value. One recipe I saw recently calls for a whopping 2 3/4 cups sugar and 1 1/3 cups brown sugar for a 13-by-9-inch cake. Mine is just an 8-by-8-inch. But still. It has just 1/4 cup sugar and 3/4 cup brown sugar. And nutrition? Well, I don't know the numbers (maybe Bob's Red Mill will do the math for me), but it's very nutritious. 

It's just about ready to come out of the oven. It smells sooooo good! Excuse me while I put the kettle on.

Muesli Morning Cake

(Makes 9 servings) 

The Cake 

1 cup Bob's Gluten Free Muesli
1 1/4 cups boiling water
1/2 cup Bob's gluten free sorghum flour
1/2 cup Bob's potato flour or cornstarch
1/3 cup Bob's tapioca flour 
3 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon Bob's xanthan gum
1/2 teaspoon salt
1/4 cup Bob's unsweetened shredded coconut
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 large eggs
1 teaspoon vanilla extract  

The Topping 

3/4 cup Bob's Gluten Free Muesli
1/4 cup Bob's unsweetened shredded coconut
1/4 cup brown sugar 
1 teaspoon cinnamon
2 tablespoons unsalted butter, softened
1 tablespoon water

1 In small bowl, combine muesli and boiling water; let stand 20 minutes.

2 Spray 8-inch square baking dish with cooking spray. Preheat oven to 350 degrees. In small bowl, whisk together flours, baking powder, cinnamon, salt and xanthan gum. Whisk in shredded coconut. 

3 In a small bowl, using your impeccably clean fingers, combine the topping ingredients; set aside.

4 In large bowl, cream butter; add sugars and beat at medium speed of electric mixer until light and fluffy (I did it by hand). Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.

5 Add flour mixture to creamed mixture, and beat for 2 minutes. Without gluten, you don't have to worry about overbeating. In fact, you need to beat it well to hydrate the gluten-free flours and aerate the batter. (I decided to use the electric mixer next time; I no longer have the "arm" for 2 minutes of beating!)

6 Pour batter into prepared 8-inch square baking dish. Crumble topping evenly over batter. Bake at 350 degrees for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes before serving right from the pan.

Bob's Red Mill Giveaway 

One winner will receive a case of Gluten Free Muesli from Bob's Red Mill. All US residents who leave a comment (one entry per person) on this post before 11:59 pm Eastern time Wednesday April 10 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday April 11. If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday April 14, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline). 

Note: Please include a valid email address in the body of your comment. 

Disclosure: The product for this post and giveaway is being provided by Bob's Red Mill. All opinions shared are my own.