Directions

Before going Gluten Free I used to make these mile high crazy moist cakes. When I made this dietary switch I discovered most cake was kind of dry and crumbly. It had to be eaten right away- by the second day it was hardly edible. Its been my goal for awhile to get my cakes back to what they once were. This Coffee cake was an exciting success- I forced myself to save some to see how it aged- by day three is was still moist and WONDERFUL.  Throw delicious concord grapes into the mix and you have a winning combination. To make the streusel Use my Gluten/Dairy Free Streusel Recipe.

1. Prep Cake Pan (use an 8 by 8 inch pan or something close to that size)- Spray with non-stick spray and sprinkle with Millet flour. Preheat oven to 350 degrees.
2. In a Large bowl combine  all the dry ingredients: the Flours, xanthan, sugar, egg replacer, baking soda and powder.
3. In a separate bowl using a hand mixer combined the melted Earth Balance Butter, Applesauce, Sour Cream and vanilla extract.
4. Pour the Wet ingredients into the dry and Continue to mix using the hand mixer until it comes together.  Set aside.
5. Wash Grapes. One by one- remove the skins and reserve. Place the Center of the grapes (containing the seeds) into a food processor. Process the grapes and push through a fine mesh strainer- reserve the liquids and dispose of the seeds.
6. In a Sauce Pan Combine the grape pulp/juice, the Skins , sugar and cornstarch. Stirring constantly bring to a gentle boil until the mixture thickens.
7. In your cake pan- Place the Batter- then pour on top the Concord grape mixture.
8. Finally- top with Streusel.
9. Bake for 1 hour and 25 minutes.

If you want multiple layers of grape filling you can alternate adding the batter and the grapes. This batter is on the thick side- and you may find this a tricky job- do not worry if it looks a little messy- once baked it will look fantastic!