Fruity Preserves Bacon Crumble Coffee Cake
Bacon crumble? Fig infused coffee cake with a swirl of Bonne Maman Four Fruits Preserves? Hand me the fork! Shhhh! This coffee cake is gluten-free but don’t mention it if Mr. Fussy complains when served other GF dishes! The entire family loved this comforting coffee cake!
Bonne Maman Fig Preserves mixed into a nutmeg sprinkled batter. Bonne Maman Four Fruits Preserves is tucked under a bacon crumble streusel! I created this gluten-free recipe for my daughter as a gift. With a frown on her face, my daughter walked into the kitchen on Valentine’s Day expecting to find the biscuits and glorious coffee cake loaded with gluten off her GF diet! Her expression quickly changed as I assured her the coffee cake was gluten-free! Warm coffee cake; who can live without it?
Ingredients
- Bacon Crumble:
- 3/4 cup gluten-free all purpose baking flour
- 1/3 cup brown sugar
- 1/2 cup sliced almonds
- 6 tablespoons salted b utter, softened
- 1 teaspoon ground cinnamon
- 6 slices crispy bacon
- pinch of salt
- Coffee Cake:
- 2 large eggs
- 3/4 cup 2% fat Greek yogurt
- 3 tablespoons canola oil
- 2 tablespoons Bonne Maman Fig Preserves
- 2 cups gluten-free all purpose baking
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1 tablespoon cornstarch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/2 cup Bonne Maman Four Fruits Preserves
Instructions
- Preheat oven to 375°F. Line the bottom of a 9-inch round baking pan with parchment paper; grease and flour pan.
- Combine all bacon crumble ingredients in a mini food processor and pulse just until crumbles gather. Alternative: crumble bacon and chop almonds by hand and mix with remaining bacon crumble ingredients. Set aside.
- In a small bowl, mix eggs, yogurt, oil, and fig preserves. In a medium bowl, whisk flour, sugar, baking powder, cornstarch, xanthan gum, nutmeg, and salt. Make a well in the center of the flour and whisk in egg mixture, just until combined. Spoon batter into prepared pan and spread it out with a knife.
- Dollop preserves over batter, and lightly spread with knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges with a butter knife and invert on a cookie sheet. Place a serving platter face down over coffee cake and carefully invert. Serve warm or at room temperature. Serves 8.
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