Zwischenmahlzeit & Gluten-Free German Kaffee Kuchen

5 from 2 votes

Traditional German Kaffee Kuchen (Coffee and Cake) for Zwischenmahlzeit. The nearly forgotten Sunday “meal between meals.”

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 16

Course: Breakfast, Brunch, Snack

Cuisine: German, German-American

Calories: 138

Ingredients Equipment Method Nutrition

Cook Mode

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Ingredients

US CustomaryMetric

For the Batter

½ Cup Butter softened
1 Cup Sugar
2 Egg Yolks
1 ½ Cups Gluten-Free Flour (We recommend our Gluten-Free Cake Flour Blend.)
1 ½ Teaspoons Xanthan Gum
2 Teaspoons Baking Powder
½ Teaspoon Salt
½ Cup Milk or Buttermilk
2 stiffly beaten Egg Whites

For the Crumb Topper

⅓ Cup Gluten-Free All-Purpose Flour
¼ Cup Light Brown Sugar
2 Tablespoons Butter

Equipment

9x9 Baking pan
Flour sifter
Mixing Bowls
Measuring cups
Measuring spoons
Electric Mixer

Nutrition

Calories: 138kcalCarbohydrates: 53.6gProtein: 2.5gFat: 0gSaturated Fat: 4.7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.3gTrans Fat: 8.4gCholesterol: 42.5mgSodium: 379.4mgPotassium: 32.7mgFiber: 0.1gSugar: 15.1gVitamin A: 70.8IUVitamin C: 0mgCalcium: 20.1mgIron: 0.2mg

Method

For the Cake

Preheat oven to 350ºF
Cream together the butter and sugar, beat in egg yolks.
Sift together the gluten-free cake flour blend, xanthan gum, salt, and baking powder. Once sifted, sift two more times again.
Add sifted dry ingredients alternating with milk to the butter and sugar mixture, beating after each addition.
Fold in egg whites.
Pour into a 9x9-inch pan. Sprinkle with the crumb topper.
Bake 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

For the Crumb Topper

Mix gluten-free all-purpose flour and brown sugar and cut in butter with a fork until pea-sized crumbs form. Spread evenly over the top of the cake batter.

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