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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For the streusel topping:
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.
Source URL: https://www.glutenfreeliving.com/recipes/breakfast/raspberry-coffee-cake/
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