gluten free raspberry coffee cake

By Jody

Ingredients

• topping:
• 1/2 c sugar
• 1/4 c flour
• 1/4 tsp each cinnamon, ground cardamon and salt
• 1/4 c chilled butter, cubed
• 1/2 c chopped pistachios
• batter:
• 1/4 c butter at room temp.
• 1 1/2 c flour
• 3 tsp baking powder
• 1/4 tsp xanthum gum
• 1/2 tsp salt
• 1/4 c sugar
• 1 egg
• 1 tsp vanilla
• 1/2 c nut milk
• 3 c raspberries, dry

Preparation

Step 1

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.