Bear Claw Breakfast Cake: A Cozy Morning Treat

This Bear Claw Breakfast Cake is a delightful way to start your day. It’s sweet, fluffy, and packed with flavor thanks to the almond paste, making it a perfect breakfast treat or brunch centerpiece. Plus, it’s gluten-free, so everyone can enjoy it!

Why make this recipe

This Bear Claw Breakfast Cake is not only delicious, but it’s also simple to make. The combination of almond paste and a fluffy cake creates an indulgent texture that is sure to please your family and guests. It’s a fantastic option for special occasions or a cozy weekend morning.

Ingredients

• 2 cups gluten-free flour
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup milk
• 3 eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup almond paste (or marzipan)
• Powdered sugar for dusting

How to make it

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until smooth.
5. Pour half of the batter into the prepared dish.
6. Spread the almond paste over the batter in the dish, then pour the remaining batter on top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool, then dust with powdered sugar before serving.

How to serve it

Serve the Bear Claw Breakfast Cake warm or at room temperature, dusted with powdered sugar. It pairs wonderfully with a cup of coffee or tea, and fresh fruit on the side can add a nice touch.

How to store it

To store leftover cake, place it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a longer shelf life, up to a week. If you want to keep it fresh for even longer, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer-safe bag for up to three months.

Helpful tips

• Ensure your butter is softened to room temperature for easier creaming with the sugar.
• Be careful not to over-mix once combined to keep the cake light and fluffy.
• If you don’t have almond paste, marzipan works just as well.

Optional variations

• You can add chocolate chips or nuts for extra texture.
• Consider drizzling a simple glaze made from powdered sugar and milk over the top for added sweetness.

Frequently asked questions

Can I substitute regular flour for gluten-free flour?
Yes, you can use regular all-purpose flour if you are not gluten-sensitive. The results will be the same in terms of texture and taste.

What if I can’t find almond paste?
Marzipan can be used as a substitute, or you could create a homemade almond paste if you have almonds and sugar on hand.

How can I make this cake vegan?
To make a vegan version, you could replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a vegan butter substitute and non-dairy milk.

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