Wednesday, December 19, 2018

#ChristmasWeek Raspberry Coffe Cake #gluten-free #recipe from author @DarylWoodGerber

Merry Christmas Week!!

From Daryl:

I hope you're having a lovely season so far. Filled with love and laughter and sweet treats and good memories.  There's nothing like baking to bring up memories for me. The aromas, the flavors.

But there's always time to try something new, too, right?

So I had all these frozen raspberries and I didn't know what to do with them. I'd bought them two for one during the summer, and I froze them in Tupperware. Sure, I could make smoothies, and sure I could make ice cream, but what else could I do with them?

Well, I went searching for a recipe online and found a delicious sounding coffee cake. I love a good coffee cake, but, as you know, I need to eat gluten-free, so I tweaked the recipe and came up with this. It's easy. It's fast. It's delicious. And the presentation is perfect for the holidays.

I do believe this will be a good choice for coffee cake all year round, so don't limit yourself. Try it in January or February, if you have frozen berries.

Could it be made with fresh? Of course.

Could it be made with blueberries or blackberries? Sure, but it won't look as festive.

🎄 🎅 🎄

By the way, don't miss the stocking stuffers giveaways 
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Raspberry Coffee Cake
(*regular flour version mentioned 
at end of recipe)

(serves 12-16)

2 cups raspberries
6 tablespoons brown sugar
2 cups gluten-free flour
2/3 cup white sugar
1/2 teaspoon xanthan gum
1 tablespoon whey powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup cream cheese
2 teaspoons vanilla extract
1/4 cup milk
1/4 cup butter, melted
2 eggs
*if desired, add 1/2 cup chopped pecans or almonds

2 teaspoons milk
1/2 teaspoon vanilla extract
1/2 cup confectioners’ sugar

Preheat oven to 350 degrees F. Spray Bundt cake pan with non-stick cooking spray or rub with 1 tablespoon melted butter.

In a small bowl, stir together raspberries and brown sugar. Set aside.

In a medium bowl, stir together gluten-free flour, white sugar, xanthan gum, whey powder, baking powder, baking soda, and salt.  Set aside.

In a large bowl, cream together sour cream, cream cheese, melted butter, and vanilla.  Beat in eggs.  Stir in flour mixture until moist.

Sprinkle 1/2 cup of berries into the Bundt pan. (*If desired, add 1/4 cup chopped nuts.) Pour in half the batter. Like some coffee cake batters, this can be “firm” and might need pressing with wet fingers to make even.

Pour in the remaining berries. (*If desired, add the other 1/4 cup chopped nuts.) Spread the berries (*and nuts) evenly over the batter.  Pour in the remaining batter and spread evenly over the berries. Again, you might need to wet your fingertips and press the batter into place.

Bake in oven for 35-45 minutes or until a toothpick comes out clean.


In the meantime, while the cake bakes, make the frosting.  In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla, and 1/2 cup confectioners’ sugar. Beat until smooth.

Remove cake and cool for 20 minutes. Turn out of pan and cool 20 minutes more before frosting.

*For regular, swap out the gluten-free flour with real flour and omit the xanthan gum.  Reduce baking powder to 1 teaspoon.

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  1. Thank you for this delicious sounding recipe.

  2. Ooo, that looks so tasty! Thanks for sharing!

  3. Ooh, pretty cake! (Or, why I collect so many interesting baking tins--no two cakes come out the same.)

  4. Looks wonderful, Daryl -- thanks for the inspiration!

  5. Lovely!
    I'm thinking that a drizzle of pureed raspberries alternating with the frosting would look pretty.

  6. Definitely going to make this cake in the next couple of weeks! Thanks for sharing!

  7. Could cranberries, or even blue, black, or strawberries be substituted? It looks delicious

  8. I think gluten free might suit me better...yours always looks so delicious...yum...