Print

Raspberry Coffee Cake with Lemon Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

This gluten-free Raspberry Coffee Cake with Lemon bursts with fresh flavors of tart raspberries and zesty lemon, complemented by a moist, tender crumb. Topped with crunchy sliced almonds and served with a tangy lemon sour cream sauce, this delightful cake is perfect for breakfast, brunch, or a light dessert.

Ingredients

Cake

  • 1 ½ cups gluten-free all-purpose flour blend
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 3 large eggs
  • ½ cup sour cream or plain yogurt
  • ½ cup pure maple syrup
  • 1 lemon, juiced and zested (about 2 tablespoons juice, 1 tablespoon zest)
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries
  • ¼ cup sliced almonds, for topping

Lemon Sour Cream Sauce

  • ⅔ cup sour cream or plain yogurt
  • 1 tablespoon pure maple syrup or honey
  • 1-2 teaspoons lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9- or 10-inch round baking dish lightly with nonstick spray, or alternatively use an 8-inch square baking pan.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and fine salt until evenly combined.
  3. Combine Wet Ingredients: In another bowl, whisk together the eggs, sour cream or yogurt, pure maple syrup, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well incorporated.
  4. Make the Batter: Pour the wet mixture into the dry ingredients and gently whisk until just combined, forming a smooth batter. Carefully fold in the fresh raspberries to avoid breaking them up.
  5. Prepare for Baking: Transfer the batter into the prepared baking dish, spreading it evenly. Sprinkle the sliced almonds evenly on top of the batter to create a crunchy topping.
  6. Bake: Place the cake in the preheated oven and bake for 22 to 30 minutes. Begin testing for doneness at 22 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Adjust baking time accordingly.
  7. Cool: Once baked, remove the cake from the oven and set it on a wire rack to cool slightly.
  8. Prepare Lemon Sour Cream Sauce: While the cake bakes, combine the sour cream or yogurt, maple syrup or honey, lemon juice, and lemon zest in a small bowl. Stir well to integrate the flavors.
  9. Serve: Cut the cake into wedges and serve each slice topped with a generous dollop of the lemon sour cream sauce for an extra burst of refreshing flavor.

Notes

  • Use a gluten-free all-purpose flour blend suitable for baking to ensure the right texture.
  • Fresh raspberries provide the best flavor; if using frozen, gently thaw and drain excess moisture before folding in.
  • Adjust lemon juice and zest in the sauce to taste depending on your preference for tartness.
  • Check cake doneness early to prevent overbaking, as oven temperatures vary.
  • For a dairy-free alternative, substitute yogurt and sour cream with coconut yogurt and use maple syrup instead of honey.

Find it online: https://marthatasty.com/raspberry-coffee-cake-with-lemon-recipe/