I’m a proud Jersey Girl and some of my favorite memories growing up in New Jersey was going down the shore in the summer. Believe me when I say, after a cold winter/spring when April comes around we all begin the countdown to Memorial Day weekend because that’s when we know summer has officially begun! Its time for some fun in the sun and of course no trip down the shore would ever be complete without stopping to get some coffee cake, it was a tradition of ours.
So, I haven’t lived in Jersey for a little over 10 years now and every time summer comes around, this girl gets really homesick… There’s no better place to be in Jersey than down the shore and todays recipe really reminds me of that thanks to my two new East Coast IG friends I made while I was in Kentucky for “The Kentucky Bourbon Affair”
Now, if you listen to me on The Bourbon Daily Podcast you would know these were the two handsome gentlemen who helped pick me up after my fall. So make sure to go give them a follow on Ig @gothamsocialburgerclub @boozeandburgers
Back in June, they showed one of my favorite shore spots, Mueller’s Bakery in Bay Head NJ in an Instagram story. Now if you have never heard of this bakery or never been to it, you are missing out! They make the best coffee cake ever! I’m sure you can imagine seeing their Ig stories made me want some coffee cake. Its been ages since I have had coffee cake and now with me not being able to have gluten, there’s no way I will ever be able to taste Mueller’s amazing coffee cake again. Damn you Gluten!!!!!!
I went on the search for a gluten free version of coffee cake and hit the jackpot! My inspiration for this recipe came from Gluten Free on a Shoestring (which is an excellent resource for those of you who need some gluten free recipe ideas!)
I will apologize to all my gluten lovers out there because this time I don’t have a gluten filled coffee cake alternative recipe for you since I can’t eat it. But again, I do challenge you to give this a try, you would not know the difference. It’s light, airy, not dry at all, and very crumbly with the perfect crumb to cake ratio. Plus how can you resist when you add “A Lil’ Dab of Bourbon”?
I have to say it may not be Mueller’s coffee cake, but this recipe is certainly damn good!
Hope you enjoy one of my favorite summer time treats! #EatResponsibly
- Crumble topping
- 8 tablespoons (112 g) unsalted butter, melted
- 1 Tbsp. Michter's Small Batch (mixed in with butter and melted down)
- 1/3 cup (73 g) packed light brown sugar
- 1/4 cup (50 g) Cane sugar
- 1 cup (140 g) all purpose gluten free flour- Mama's Coconut Blend
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/8 teaspoon kosher salt
- 1 1/4 Cup all purpose gluten free flour- Mama's Coconut Blend
- 1/2 Cup Pamela's Gluten Free Baking & Pancake Mix
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 2 tablespoons (18 g) cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, at room temperature
- 2 tablespoons (1 fluid ounce) milk, at room temperature
- 1 cup sour cream, at room temperature
- 2 eggs at room temperature, beaten
- 3 Tbsp. Michter's Small Batch (mix in with eggs)
- 3/4 cup cane sugar
- Cinnamon Swirl
- 1/2 Cup Brown Sugar
- 3 Tbsp Butter
- 1 Tbsp Cinnamon
- 1/4 Michter's Small Batch
- Preheat the oven to 350°F.
- Line an 8-inch square baking pan with parchment paper and set it aside.
- Start with the crumble or topping. In a small sauce pan add the butter & bourbon, allow for the butter to melt and slightly brown 3-4 minutes, allow the butter to cool. In a medium bowl, sift in the brown sugar, cane sugar, and flour -mix to combine. Once the butter has cooled, add to the dry ingredients, mix, then place in the refrigerator to chill until firm.
- For the cake batter- In a large bowl, sift the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and cinnamon - whisk to combine well. Set the bowl aside.
- In a separate large bowl, use a handheld mixer or you can use the bowl of a stand mixer fitted with the paddle attachment. Add the butter, milk, sour cream, and beat on medium speed to combine. Add the eggs, bourbon and sugar, to your wet ingredients, beat well to combine.
- Slowly add in the dry ingredients to the bowl of wet ingredients and mix on medium high speed until well-combined. The batter will be very thick, since our liquid is mainly sour cream. Pour the batter into the prepared cake pan and smooth into an even layer with a wet spatula.
- Place in the refrigerator for 20 mins
- Cinnamon Swirl- In a medium sauce pan over low-med heat add in the brown sugar, stir until it melts.
- Carefully add in the 1/4 cup bourbon, plus maybe "A Lil' Dab" more to the sugar, continue to stir as it combines. Stir continuously for 2-3 minutes.
- Remove from the heat, stir in the cinnamon & butter, mix well and set aside
- Remove the cake and the chilled crumble topping from the refrigerator. With a fork, fluff the crumble topping to break up the mix into irregular pieces.
- For the top of the cake before the crumble, with a knife, gently swirl in the cinnamon swirl. (you may need to slightly warm this prior to if it has become to solid)
- Take the crumble topping & scatter the pieces evenly on top of the cake batter. Slightly press the crumble down into the cake, this will help the topping adhere to the batter.
- Position the cake pan in the center of the preheated oven. Bake the cake until it is fragrant and when you gently give the pan a shake, the center doesn't jiggle in the center.
- You will also want to check by inserting a toothpick into the center of the cake & have it come out mostly clean, about 40 minutes. Do not over bake you will run the risk of burning the bottom.
- Allow to cool in the pan for about 10 minutes before lifting the cake out of the pan with the parchment paper. Slice into squares and serve