|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
"Kuchen" is German for cake. Simple, crumb topped cakes like our gluten-free "kaffee kuchen" are a popular tradition in Germany. According to our German Food Expert, Jennifer, kuchens are easy to make and often enjoyed by Germans in the mid to late afternoon with coffee, hence the name "kaffee and kuchen." If you're old enough to remember Mike Myer's hilarious SNL skit in the early 1990's, "Coffee Talk with Linda Richman" you'll especially enjoy this vintage slice of cake history.
Our buttery moist gluten-free version of kuchen calls for simple ingredients and is topped with an exceptionally delicious ground walnut, sugar and cinnamon topping, perfect for a late fall or winter afternoon "kaffeeklatsch."
- For the Crumb Topping:
- 1/3 cup / 35 grams walnuts
- 1/3 cup / 75 grams granulated cane sugar
- 1 1/2 teaspoons cinnamon
- 1 tablespoon melted butter
- For the cake:
- 1 cup gluten-free all purpose flour (Namaste Foods Gluten-Free Perfect Flour Blend was used in this recipe with good results. It is important to let the cake completely cool before serving due to the amount of xanthan gum contained in this particular mix. The cake actually had an almost perfect texture on day two. If your mix does not contain xanthan gum or guar gum, for best results ADD 3/4 teaspoons each, xanthan gum and guar gum. If your mix contains one of the above gums, do not add more gum)
- 1/2 cup granulated cane sugar / 96 grams
- 1 1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon Kosher salt
- 1/4 cup unsalted butter (chilled and cube)
- 1 large egg
- 1/2 cup milk
Preheat oven to 375° F / 190° C.
Grease the bottom of an 8 inch round or square baking pan.
Place walnuts, 1/3 cup sugar, cinnamon and melted butter in a food processor. Pulse several times until the walnuts are ground to the consistency of small crumbs. Place in a separate bowl and set aside.
Sift the gluten-free flour, 1/2 cup sugar, baking powder and salt together. Place the dry ingredients in the food processor bowl. Add the chilled cubed butter and pulse until the mixture is the consistency of coarse crumbs. Pour the mixture into a large mixing bowl. Make a well in the center and add the egg and milk. Stir until the batter is well blended.
Pour the batter into prepared pan. Smooth top of cake batter with a spatula. Evenly sprinkle the walnut sugar mixture over the top of batter. Use a fork or spoon to gently press the crumb topping into the batter. Don't overdo this step. Just gently press.
Bake in preheated oven for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
Avoid cross-contamination when cooking!
Important gluten-free cooking reminder:
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.