Raspberry Coffee Cake with Cinnamon Streusel Topping

Serves 15

This coffee cake is made intensely moist and rich with a bright and tangy layer of raspberry. It’s also corn, dairy, gluten and nut free (if prepared with gluten-free oats).

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Endnotes:

[Image]: http://cdn.glutenfreeliving.com/2015/08/raspberry-coffee-cake-.jpg

Ingredients

CINNAMON STREUSEL TOPPING
½ cup brown rice flour
¼ cup gluten-free certified oats or coarsely chopped nuts
1⁄3 cup packed brown sugar
¾ teaspoon ground cinnamon
¼ cup melted coconut oil
COFFEE CAKE
1¾ cups brown rice flour
½ cup tapioca starch
¼ cup potato starch
½ teaspoon corn-free baking powder (see notes)
½ teaspoon baking soda
1 teaspoon guar gum (see notes)
½ teaspoon sea salt
¾ cup granulated sugar
½ cup packed brown sugar
3 eggs
¾ cup melted coconut oil
¾ cup unsweetened coconut milk
¼ cup water
2 pints fresh raspberries, washed

Directions

For the streusel topping:

In a small bowl mix all ingredients with a fork until coarse and crumbly.

For the coffee cake:

Preheat oven to 350°F. Grease a 9 x 13 pan and set aside.

In your electric mixer fitted with the paddle attachment, mix the dry ingredients briefly.

Add the remaining wet ingredients (omit berries) and, starting slowly, mix for 1½ minutes on medium speed.

Scrape ½ of the batter into the pan and smooth it to the edges with a spatula. Top with berries.

Spread the remaining batter over the berries, encasing them in the center of the cake.

Sprinkle evenly with streusel topping.

Bake on center rack of preheated oven for 40 minutes or until the coffee cake is golden brown and springs back when pressed.

Cook’s tip: Guar gum may be substituted with ½ teaspoon of xanthan gum if well-tolerated.

Hain brand baking powder is corn free, or you can make corn-free baking powder by mixing ¼ teaspoon of baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder in a recipe.

Nutritional Analysis:
Calories: 380, Carbohydrates: 52 g, Protein: 4 g, Fat: 19 g, Cholesterol: 35 mg, Sodium: 140 mg, Fiber: 4 g

Recipe by Terris Cleary, a graduate of the California Culinary Academy, who has celiac disease and whose son has multiple food allergies. She blogs about gluten-free, allergen-free recipes at freeeatsfood.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/breakfast/raspberry-coffee-cake/