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Raspberry Coffee Cake with Lemon

If spring was a flavor, this fresh and bright raspberry-lemon coffee cake would represent it well! With a gluten-free option and featuring sour cream or yogurt for a perfectly tender crumb, this coffee cake is great for many breakfast and brunch occasions. 

Prep: 15 minsCook: 25-35 minsTotal: 40-50 mins
Servings: 8 servings 1x

Ingredients

For the coffee cake:

  • 1 ½ cups gluten-free flour all purpose blend*
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 3 large eggs
  • ½ cup sour cream or plain yogurt
  • ½ cup pure maple syrup
  • 1 lemon, juiced and zest (2 tablespoons juice, 1 tablespoon zest)
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries
  • ¼ cup sliced almonds, for topping

For Lemon Sour Cream Sauce:

  • ⅔ cup sour cream or plain yogurt
  • 1 tablespoon pure maple syrup or honey
  • 12 teaspoons lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 350°. Mist a 9- or 10-inch round baking dish with nonstick spray. May also use an 8-inch square baking pan.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
  3. Add the eggs, yogurt or sour cream, maple syrup, lemon juice, lemon zest, and vanilla. Whisk together until the batter is smooth. Fold in the fresh raspberries.
  4. Transfer batter to the prepared baking dish and sprinkle with sliced almonds.
  5. Bake for 25-35 minutes or until the center is baked through. Ovens will vary, so we’ve provided a baking time range. Start testing for doneness at 25 minutes and add more time, if needed. Once baked, remove from the oven and set on a wire rack to cool.
  6. While the cake is baking, in a small bowl, combine the ingredients to make the Lemon Sour Cream Sauce.
  7. Cut the cake into wedges and serve with a dollop of the Lemon Sour Cream Sauce on top of each slice. 

Notes

*we used Bob’s Red Mill Gluten-Free 1:1 Baking Flour. You may substitute all-purpose flour if gluten-free is not needed

Nutrition Information

  • Serving Size: 1/8 of the cake
  • Calories: 270
  • Fat: 8 g
  • (Sat Fat: 4 g)
  • Sodium: 240 mg
  • Carbohydrate: 38 g
  • (Fiber: 3 g
  • Sugar: 16 g)
  • Protein: 6 g
  • Cholesterol: 78 mg

Dietary

© The Real Food Dietitians