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
RASPBERRY-ALMOND COFFEE CAKE
This fruity raspberry almond coffee cake is an awesome brunch treat. If you can't find raspberries, try blueberries or strawberries. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened. Gently fold in raspberries., Transfer batter to a 13x9-in. baking pan coated with cooking spray. In a small bowl, mix topping ingredients; sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
GLUTEN-FREE ALMOND BERRY COFFEE CAKE
Wake up to a sweet breakfast treat the entire family will enjoy.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
- In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
- In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
- Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
- In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
FABIENNE'S GLUTEN-FREE RASPBERRY ALMOND CAKE
Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!
Provided by Fabienne Riesen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
- Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
- Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
- Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 43.5 g, Cholesterol 101.6 mg, Fat 21.1 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 8.7 g, Sodium 538.6 mg, Sugar 32.1 g
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