Raspberry Lemon Coffee Cake

Gluten Free Raspberry Lemon Coffee Cake

This sounds yummy!

GLUTEN-FREE RASPBERRY LEMON COFFEE CAKE

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Author: The Real Food Dietitians

Recipe type: Breakfast | Gluten-free | Vegetarian

Serves: 10 servings

INGREDIENTS

For Cake:

2¼ cup oat flour
1 tsp. nutmeg
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
3 whole eggs
½ cup Kalona SuperNatural Sour Cream
⅓ cup honey + additional to drizzle on top
1 lemon juiced + zest of ½ lemon (zest is optional – will make cake more lemony)
1 tsp. pure vanilla extract
½ cups fresh raspberries (or berries of choice)
¼ cup sliced almonds

For Lemon Sour Cream Sauce:

⅔ cup Kalona SuperNatural Sour Cream
1-2 Tbsp. honey
½ lemon juice + a little zest

INSTRUCTIONS

Preheat oven to 350 degrees. Grease a 9 or 10 inch round baking dish (or square).
In a mixing bowl, combine oat flour, nutmeg, baking powder, baking soda and salt. Set aside.
In another bowl (or electric mixer), whisk 3 eggs. Then mix in sour cream until smooth. Then add honey, lemon juice, zest and vanilla extract and stir until well combined.
Add the wet ingredients to the dry ingredients. Once just combined, stir in raspberries gently.
Transfer batter to baking dish and sprinkle with sliced almonds.
Bake for 16-20 minutes or until center is baked through.
While cake is baking, in a small bowl, combine Lemon Sour Cream Sauce ingredients.
Once cake is done baking, remove from oven and drizzle with additional honey (about 1-2 tbsp.) and lemon zest if you would like more lemony flavor.
Allow to cool for 10-15 minutes before serving.
Serve cake with a dollop of Lemon Sour Cream Sauce on top.

NOTES

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NUTRITION INFORMATION

Serving size: 1/10 of cake Calories: 255 Fat: 11 g Carbohydrates: 34 g Sugar: 13 g Sodium: 165 mg Fiber: 4 g Protein: 8 g