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.
RASPBERRY COFFEE CAKE
(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
Directions:
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...
SAVOR THE MYSTERY!
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