gluten free raspberry coffee cake

gluten free raspberry coffee cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • topping:

  • ½

    c sugar

  • ¼

    c flour

  • ¼

    tsp each cinnamon, ground cardamon and salt

  • ¼

    c chilled butter, cubed

  • ½

    c chopped pistachios

  • batter:

  • ¼

    c butter at room temp.

  • c flour

  • 3

    tsp baking powder

  • ¼

    tsp xanthum gum

  • ½

    tsp salt

  • ¼

    c sugar

  • 1

    egg

  • 1

    tsp vanilla

  • ½

    c nut milk

  • 3

    c raspberries, dry

Directions

Preheat oven to 350 degrees. make topping: combine sugar, flour, cinnamon, cardamom and salt in a bowl. add butter and rub in with your fingers until mixture comes together in large clumps. stir in pistachios and set aside. butter 8-in square pan. line with parchament, leaving 2 inch hanging over side. line remaining two sides with parchament. butter parchament make batter: stir flour, baking powder, xanthum gum and slat in small bowl. in a large bowl with mixer, beat sugar and 1/4 c butter on high speed until well blended about 3 minutes. add egg and vanila and beat on high speed to combine, 1 minute. reduce speed to low and alternately add 1/3 dry ingredients, then half of milk until all are used, blending after each addition until just combined. reserve 1 c raspberries. spread half of batter in prepared pan and sprinkle with 2 cups berries. spoon and gently spread remaining batter over berries. sprinkle with 1/2 c reserved berries then with half of topping; repeat to use remaining berries and topping. bake until golden brown and toothpick in center comes out clean. 60-70 minutes. cool pan on rack 20 minutes. lift from pan using parchment. let cool completely. about 2 more hours on parchment on rack. ease from parchement onto a platter.


Nutrition

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