Bear Claw Breakfast Cake

This Bear Claw Breakfast Cake is a delightful way to start your day. It combines soft, fluffy cake with rich almond paste, creating a tasty breakfast treat that’s also gluten-free. Perfect for sharing with family and friends, this cake is sure to become a favorite.

Why make this recipe

This Bear Claw Breakfast Cake is not just delicious, but also versatile and easy to make. It’s gluten-free, which makes it a great option for those with dietary restrictions. Plus, it’s perfect for brunch gatherings or a cozy morning at home. The combination of almond paste and a tender crumb makes it a unique twist on traditional breakfast cakes.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup milk
• 1 tbsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup almond paste
• Powdered sugar for dusting

How to make it

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time and mix well after each addition.
4. Stir in the milk and vanilla extract.
5. In another bowl, combine the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour half of the batter into the prepared pan, then spread the almond paste on top. Add the remaining batter over the almond paste.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool and dust with powdered sugar before serving.

How to serve it

This breakfast cake is delicious served warm or at room temperature. You can enjoy it plain, or pair it with fresh fruit, a dollop of whipped cream, or a drizzle of honey for added sweetness.

How to store it

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to keep it fresh longer, consider freezing individual slices, wrapped tightly in plastic wrap, for up to 3 months.

Helpful tips

• Make sure your butter is softened to room temperature for easier mixing.
• To make cutting the cake easier, use a sharp knife and let it cool completely before slicing.
• If you want a stronger almond flavor, feel free to add a splash of almond extract to the batter.

Optional variations

• You can add sliced almonds on top of the cake before baking for extra crunch and flavor.
• Feel free to substitute the almond paste with other flavors, such as chocolate or fruit preserves, according to your taste.

Frequently asked questions

Can I use regular all-purpose flour instead of gluten-free?
Yes, you can use regular all-purpose flour if gluten is not a concern for you.

What type of almond paste should I use?
Look for rolls of almond paste in the baking aisle. Make sure it’s smooth and easily spreadable for the best results.

Can I make this cake ahead of time?
Absolutely! You can bake it the day before and store it in an airtight container. Just dust with powdered sugar right before serving to keep it looking fresh.

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