GLUTEN-FREE RASPBERRY-ALMOND COFFEE CAKE
This delicious gluten-free coffee cake is great for brunch or dessert!
Provided by Susan
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
- Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
- Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
- Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 25.6 g, Cholesterol 68.1 mg, Fat 8.9 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 176.5 mg, Sugar 23.8 g
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Bhushankumar kkr
[email protected]Will definitely make again!
Hira Jutt
[email protected]Perfect complement to coffee!
Berket Abadi
[email protected]Moist and flavorful!
Shafi Ahmed
[email protected]A hit with my family!
Rana Rana
[email protected]Easy to make and delicious!
Olusoga Matthew
[email protected]This cake was a bit too sweet for my taste, but my family loved it. I would make this cake again, but I would use less sugar.
Lamar Salemeh
[email protected]Loved this cake! It was moist and flavorful, and the raspberry filling was tart and sweet. I would definitely make this cake again.
Saurav Karki
[email protected]This cake was easy to make and turned out delicious! The almond topping added a nice crunch and the raspberries were a perfect complement to the coffee flavor. I will definitely be making this cake again.
Gaming Hasif
[email protected]This coffee cake was a bit too sweet for my taste, but my kids loved it. The cake was moist and the almond topping was crunchy. I would make this cake again, but I would use less sugar.
ANGEL CHACON
[email protected]I'm not gluten-free, but I loved this cake! It was moist and flavorful, and the raspberry filling was tart and sweet. I would definitely make this cake again.
Harshit Bhandari
[email protected]This cake was easy to make and turned out great! The almond topping added a nice crunch and the raspberries were a perfect complement to the coffee flavor. I will definitely be making this cake again.
farni mark
[email protected]I made this cake for a brunch party and it was a huge success! Everyone loved it. The cake was light and fluffy, and the raspberry filling was delicious. I will definitely be making this cake again.
Rohan Water technology
[email protected]This gluten-free coffee cake was a hit with my family! The cake was moist and flavorful, and the raspberry filling was tart and sweet. I loved the crunchy almond topping. Will definitely be making this again!