Raspberry Coffee Cake with Lemon
Ingredients
The coffee cake
-
1 ½
cups
gluten-free flour
-
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
large
lemon, juiced and zest
-
1
teaspoon
pure vanilla extract
-
1
cup
fresh raspberries
-
¼
cup
sliced almonds
The 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
- Preheat the oven to 350°F and prepare the baking dish with nonstick spray.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add the eggs, yogurt or sour cream, maple syrup, lemon juice, lemon zest, and vanilla to the dry ingredients and whisk until smooth. Fold in the raspberries.
- Transfer the batter to the prepared baking dish and sprinkle with sliced almonds.
- Bake for 22-30 minutes until the center is set and a toothpick comes out clean.
- While the cake is baking, mix the ingredients for the Lemon Sour Cream Sauce in a small bowl.
- Serve the cake in wedges with a dollop of the Lemon Sour Cream Sauce on top.
Nutrition Facts (estimated)
Servings
8
Calories
270
Total fat
8g
Total carbohydrates
38g
Total protein
6g
Sodium
240mg
Cholesterol
78mg
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