Gluten Free Raspberry Almond Coffee Cake Food

GLUTEN FREE ALMOND AND RASPBERRY COFFEE CAKE

Steps:

• Preheat oven to 350F. Grease and flour, I used brown flour, a 8x8 or 9x9 square baking pan and set aside. On a small bowl, mix the topping ingredients and set aside. In a big mixing bowl, with a wire whisk, mix the wet ingredients and mix through. Add the dry ingredients and whisk until all of them are well incorporated. Pour batter onto the prepared baking dish and place the organic raspberries on top of the batter. Make sure you spread them all around. Add the struddle topping over the raspberries spreading evenly and bake in the preheated oven for 50-60 minutes. I baked mine about 50 minutes. Cool coffee cake on a wire rack and serve as desired. The coffee cake will keep for up to two days on a cake stand on your kitchen counter.

GLUTEN-FREE RASPBERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
• Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
• Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
• Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.

GLUTEN-FREE ALMOND BERRY COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
• In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
• In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
• Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

RASPBERRY ALMOND COFFEE CAKE

Steps:

• Combine raspberries and brown sugar in a bowl.
• Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
• Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.
• Stir just until moist.
• Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.
• Spread raspberry mixture evenly over the batter.
• Spoon remaining batter into pan.
• Top with almonds.
• Bake for 40 minutes, in an 350 degree oven.
• Or until a wooden pick inserted in center comes out clean.
• Let cool for 10 minutes on a wire rack.
• Invert onto a serving dish.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
• Stir well.
• Drizzle glaze over cake.