I had mentioned in a recent entry (16-11: Meringue-Topped Chocolate Pie) that when I make baked goods for sharing with my work colleagues, I try to make them gluten-free if possible. Not only do I have a good friend at work that eats gluten-free, it offers one more option for the other people there who may want to make a gluten-free choice as well. 17-62: Scandinavian Coffee Cake was the first Simply Delicious recipe that I adapted for this particular purpose, and it turned out really well.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/17-62+Scandinavian+Coffee+Cake.jpg?w=720&ssl=1)
In the other recipe I cited above (16-11: Meringue-Topped Chocolate Pie), I mentioned that I didn’t have the pictures for this recipe, even though I did cook it. Well, turns out I found the pictures…so here it is, over a year after I made it in reality. ⏳
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/17-62+Scandinavian+Coffee+Cake1.jpg?w=720&ssl=1)
Looking over this again a year or so later, this was really good. I kind of want to make it again.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6751.jpeg?w=720&ssl=1)
Ingredients. Swapped all-purpose flour for a 1:1 gluten-free baking mix. I like using mixes for gluten-free because I find the blends make a better and more comparable substitute than the single-source (e.g., rice or potato) flours. Regular (active dry) yeast swapped in for cake yeast, for reasons I’ve discussed before.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6752.jpeg?w=720&ssl=1)
Creaming the butter and sugar in the stand mixer.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6754.jpeg?w=720&ssl=1)
Mixing the filling.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6760.jpeg?w=720&ssl=1)
Attempting to create 9″ rounds of dough.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6761.jpeg?w=720&ssl=1)
With the aid of the tart tamper, I was able to get the bottom layer of dough in there.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6763.jpeg?w=720&ssl=1)
Spreading in the filling.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6764.jpeg?w=720&ssl=1)
Somewhat evenly filled.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6766.jpeg?w=720&ssl=1)
Sealed in with the top layer of dough–egg on the right for egg wash.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6767.jpeg?w=720&ssl=1)
Sprinkled the brown sugar and sliced (instead of chopped) almonds on top.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6768.jpeg?w=720&ssl=1)
After baking. A bit brown on top, but that tends to just be the hallmark of my oven.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/62/IMG_6770.jpeg?w=720&ssl=1)
Still looks (and tasted) delicious on the inside. Took most of this to work (had to slice it to fit it into the container I wanted to take it to work in) and it was a big hit. I’m just glad I was able to find the pictures.
Grade: A