Bear Claw Breakfast Cake
A delightful gluten-free breakfast cake featuring almond paste, perfect for special occasions or cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the gluten-free flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with the milk until smooth.
- Pour half of the batter into the prepared dish.
- Spread the almond paste over the batter in the dish, then pour the remaining batter on top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool, then dust with powdered sugar before serving.
Notes
Ensure butter is softened to room temperature. Avoid over-mixing to keep the cake light and fluffy. Marzipan can replace almond paste.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg