RECIPES

CASSAVA FLOUR

CINNAMON COFFEE CAKE WITH STREUSEL

By Toni Christiani

CAKE

1 stick butter softened
3/4 cup sugar
2 tsp vanilla extract (gluten free if desired)
1 egg
1 ¾ plus 1 tablespoon cups Cassava flour
2 1/2 tsp baking powder
pinch salt
3/4 cup milk

FILLING (SEE NOTE BELOW)

3 tablespoons butter softened
1 tablespoon cinnamon
1/2 cup Cassava flour
1/2 cup packed brown sugar

TOPPING

5 tablespoon butter softened
3/4 cup Cassava flour
1/2 cup packed brown sugar
1 tablespoon cinnamon

DIRECTIONS

1) Preheat the oven to 350F.

2) To make filling: in a small bowl, using your fingers, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form. Set aside.

3) To make topping: add the butter, flour, brown sugar and cinnamon together in a bowl and using 2 butter knives, cut together until crumbles form. Place in refrigerator until right before baking.

4) In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.

5) In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.

6) Grease a 9x9 metal baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).

7) Sprinkle the topping over the top and press lightly so it adheres.

8) Bake in preheated oven for 45-50 minutes, up to 55 minutes, until a toothpick inserted comes out clean.

Note: for a more simple cake, the filling can be omitted. Reduce baking time to 45 minutes.

WHEAT FLOUR VS CASSAVA FLOUR

Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.