Servings: 8 servings 1x
Ingredients
For the coffee cake:
- 1 ½ cups gluten-free flour all purpose blend*
- 1 ½ teaspoon 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 zest (2 tablespoons juice, 1 tablespoon zest)
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
- ¼ cup sliced almonds, for topping
For 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°. Mist a 9- or 10-inch round baking dish with nonstick spray. May also use an 8-inch square baking pan.
- 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. Whisk together until the batter is smooth. Fold in the fresh raspberries.
- Transfer batter to the prepared baking dish and sprinkle with sliced almonds.
- Bake for 22-30 minutes or until the center is baked through. Ovens will vary, so we’ve provided a baking time range. Start testing for doneness at 22 minutes and add more time, if needed. Once baked, remove from the oven and set on a wire rack to cool.
- While the cake is baking, in a small bowl, combine the ingredients to make the Lemon Sour Cream Sauce.
- Cut the cake into wedges and serve with a dollop of the Lemon Sour Cream Sauce on top of each slice.
Notes
*we used Bob’s Red Mill Gluten-Free 1:1 Baking Flour. You may substitute all-purpose flour if gluten-free is not needed
Nutrition Information
- Serving Size: 1/8 of the cake
- Calories: 270
- Fat: 8 g
- (Sat Fat: 4 g)
- Sodium: 240 mg
- Carbohydrate: 38 g
- (Fiber: 3 g
- Sugar: 16 g)
- Protein: 6 g
- Cholesterol: 78 mg