One of our favorite Passover breakfast treats is a Honey Pecan Swirled Coffee Cake. It is so yummy, but it is not gluten free. So, I decided to try to adapt this recipe to be gluten free. Below is my adaptation of this recipe. If you want to make the regular version, here it is. I have made it many times, and it always comes out beautifully. You can substitute any nuts for the pecans, and I used matzah cake meal instead of plain matzah meal. The matzah grains are finer in the cake meal, so there is less of a grainy taste for the coffee cake.
Gluten Free Honey Walnut Swirled Coffee Cake
1/2 cup honey
3/4 cup honey
1 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup chocolate chips
2 tablespoons cocoa powder
6 eggs, separated
1 cup almond flour
6 tablespoons potato starch
Preheat the oven to 325 degrees F. Grease a bundt pan with shortening or oil. Place a small metal mixing bowl and whisk in the freezer until you are ready to beat the egg whites. (I have found that this will shorten the amount of time it will take to beat the egg whites into soft peaks.
In a medium bowl, mix together 1/2 cup honey, walnuts, cranberries, chocolate chips, and cocoa powder. (This does not seems like a large enough volume to put in a medium bowl but you need the space to mix these ingredients together. It is very sticky, so it is nice to have a larger bowl to prevent overflow.)
In a large bowl, combine 3/4 cup honey, egg yolks, almond flour, and potato starch.
Remove the small bowl and whisk from the freezer. Place the egg white in the bowl and beat until they form soft peaks. I like using my free-standing mixer, but a handheld mixer will work fine too. When the egg whites have formed soft peaks, add the whites into the yolk mixture and mix together.
Spread 1/3 of the batter on the bottom of the bundt pan and then spoon 1/2 of the walnut mixture on top. Spread another 1/3 of the batter into the pan and top with walnut mixture. Finish with the last of the batter. Take a spoon handle, and gently swirl the filling around the batter.
Bake for 40 minutes or until a metal knitting needle comes out clean when inserted near the center.
Let sit and cool until you can touch the bottom of the pan. Remove from bundt pan. Serve warm or room temperature.
I found that this version of the coffee cake stuck to the pan a little more. I really greased my bundt pan, but it still had trouble coming out of the pan. I think I might need a new bundt pan. Even though this did not come out of the pan as I would have liked, the coffee cake was light and fluffy. It was sweet but not overpowering. It is something that you could eat during Passover or all year long. I hope you enjoy making this in your kitchen.