Wednesday, March 4, 2020

Raspberry Coffee Cake, gluten-free #Recipe from author @DarylWoodGerber

From Daryl:

I'm in sugar mode. Okay, I know that's not a politically correct notion nowadays. Eating sugar is not a good answer to eating healthy. But I do love having something sweet to eat in the middle of the morning.  Whether I'm writing or whether I'm taking the day off, around 10:30 in the morning, I need a boost.

I get up early. I walk Sparky, I exercise, I do my crossword, and then I get to work. And 4 hours later, I'm hungry!

So, I love coffee cake. I recently made a blueberry banana coffee cake. And a chocolate coffee cake. And a cinnamon coffee cake. You get the idea, right? I love coffee cake. I especially love raspberry coffee cake.  Bananas melt nicely in between the layers of cake. So do blueberries. But raspberries--these beautiful berries--hold their own. They make a really pretty center.

This cake is perfect for a book club treat.  Do you belong to a book club? I wish I had the time...but I'd want them to read mysteries.

*I'm sharing the gluten-free version of this recipe with a tweak at the end for the regular version.

(Gluten-free version)

Ingredients for Cake:
3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
1/2 cup cream cheese
3 cups gluten-free flour
2 tablespoons whey powder
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt

Ingredients for Filling:
1/4 cup refined sugar
1 tablespoon gluten-free flour
2 cups fresh raspberries

Ingredients for Glaze:
1 cup confectioner’s sugar (some call this icing or powdered sugar)
2 tablespoons milk


Preheat oven at 350 degrees F.  Spray bundt pan with non-stick spray.

In a large bowl, cream butter and sugar until fluffy. Add eggs. Beat well. Add vanilla. Add sour cream and cream cheese.

In a small bowl, combine gluten-free flour, whey powder, xanthan gum, baking soda, baking powder, and salt.

Add to the sugar mixture. The mixture will be somewhat dry; this is not a runny batter. That’s okay.

In another small bowl, make the filling by  combining the sugar, gluten-free flour, and raspberries.

Spoon a third of the batter into the greased bundt pan. Top with half of the sugar-berry mixture. Repeat. Top with the remaining batter.   You might need to moisten your fingers to pat the cake mixture to make it even.

Bake for 55 minutes until toothpick comes out clean. Let cool at least 10-15 minutes before removing from pan.

Meanwhile, make the glaze.  In a small bowl, mix the powdered sugar and milk. If too thick, add milk. Too thin? Add a little more powdered sugar.

Let cake cook completely before drizzling the glaze over the cake.

**To make this using regular flour, swap out the gluten-free flour with regular flour and omit the xanthan gum and whey powder.

First layer of filling

Second layer of fillilng

Top with remaining batter

Let cool at least 20 minutes before turning out of pan

Don't forget to order the first book in my new Fairy Garden mystery series,
A SPRINKLING OF MURDER, coming June 2020.
You can read all about it and order it on various sites 
on my website HERE
Plus I've posted a few of my fairy gardens.

And here are a few of my other books...

Order FAN MAIL, the second in series, trade paperback and e-book: HERE

Order SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery, trade paperback and e-book HERE

Friend Daryl and Avery on Facebook
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Plus check out my website
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  1. oh but this recipe looks fabulous. thank you for sharing today.

  2. Coffee cake? Yes, please! Especially if it has a crumb topping.
    The raspberries do look pretty.

    1. I do love a crumb topping, too. Think I'll make a cinnamon one this weekend. :) Thanks for the inspiration, Libby. ~ Daryl

  3. I love a good coffee cake and this has my mouth watering!

    1. JeanneK, glad to hear it. :) ~ Daryl

    2. What a delightful looking cake. I think this is one for the Bunco group! Thank you!