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:
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Grease a 9 or 10 inch round baking dish (or square).
  2. In a mixing bowl, combine oat flour, nutmeg, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. Add the wet ingredients to the dry ingredients. Once just combined, stir in raspberries gently.
  5. Transfer batter to baking dish and sprinkle with sliced almonds.
  6. Bake for 16-20 minutes or until center is baked through.
  7. While cake is baking, in a small bowl, combine Lemon Sour Cream Sauce ingredients.
  8. 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.
  9. Allow to cool for 10-15 minutes before serving.
  10. Serve cake with a dollop of Lemon Sour Cream Sauce on top.
NOTES
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
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

Baking Cookies

Daily Prompt:  Uniform

christmascookies
Image borrowed from http://ediblecraftsonline.com/christmas/index.htm

Do you bake Christmas cookies?  I hate to admit this, but I am the worlds worst cookie maker.  See how pretty these cookies look?  Mine are never this nice.  I can’t even manage to get my chocolate chip cookies to be uniform in shape and size.  How pathetic is that?

Through the years I worked at night.  So when it came time for holiday baking, my husband would bake the cookies with my kids.  They hated when I was home to join in because I made such a mess of the cookies.  I can bake pies, cakes, but I just don’t have the magic touch for cookies.

When Gary and I married, his mother gave me all of the cookie recipes she had made over the years.  Many of them were from Gary’s grandmother.  I tried to make them the first year we were married.  My husband, what a trooper, never complained once about the terrible cookies I made for him.  The next year when I had moved to nights at the hospital, he was just a little too anxious to take over the Christmas cookie baking.

When my oldest grew up she began baking the cookies with her dad.  Once or twice I attempted to help and was told that I could line the cookie sheets with parchment paper and the tins that we kept them in for storage.

Absolutely everyone I know can make beautiful, delicious cookies.  I’m not sure where I was when that talent was handed out, but I sure missed the boat.  So after all these years I have decided to forgo the task of cookie baking and just be a taster.

Wanda