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Bear Claw Breakfast Cake

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A delightful gluten-free breakfast cake combining soft cake with rich almond paste, perfect for brunch gatherings.

Ingredients

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  • 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

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. 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. Combine the gluten-free flour, baking powder, and salt in another bowl. 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.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual slices wrapped tightly for up to 3 months.

Nutrition

Find it online: https://mydailyrecipeideas.com/bear-claw-breakfast-cake/

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