It’s that time of year when everything is fresh and my garden is bursting with all sorts of goodness! My raspberries have just started to ripen in the last few days and we’ve been able to pick a fair bit each day. Today I though I would make a simple yet delicious Almond Raspberry Coffee Cake that just so happens to be gluten free! Serve this at a brunch, for a snack, dessert or just to have with coffee!
Fresh raspberries are also my favorite fruit to add to Greek yogurt and top with some homemade granola or nuts. I’ve also made cherry raspberry jam to enjoy also year long! Last year I made enough jam for a few years so I’m looking to try some new things this year and I’ll post those here on the blog!
Do you have a favorite recipe using fresh raspberries? Does it need a make-over to reduce sugar or remove packaged ingredients and replace them with scratch ingredients? Feel free to send it in for a makeover!
Delicious and moist, this Almond Raspberry Coffee Cake will become a regular in your home. I prefer mine cold, but there’s no reason you can’t serve it warm with icecream!
4 large eggs
1/2 cup honey
1/4 cup coconut sugar
1/4 cup softened butter
3/4 cup greek yogurt
1/2 cup coconut oil
2 teaspoons baking powder
2 cups almond flour
1/2 cup coconut flour
1/4 cup oat flour
CREAM CHEESE LAYER:
8 ounces cream cheese, softened
1/3 cup coconut sugar
1/2 teaspoon vanilla
1 1/2 cups fresh raspberries
1/4 cup sliced almonds
2 tablespoons coconut sugar
Line the bottom of a 10″ springform pan with parchement paper and lock the sides into place. Cut off the excess parchement paper. Preheat oven to 350F.
In a large bowl, combine the eggs, honey, coconut sugar, butter, coconut oil and yogurt. Mix until well blended.
In a separate bowl, blend flours and baking powder well.
Add half the flour mixture to the egg mixture and mix until blended. Add remaining flour mixture to the egg mixture and stir until blended. Set aside.
In a clean bowl (you could reuse the one from the flour) beat cream cheese until creamy. Add the coconut sugar and beat for one minute. It will look graining with dark flecks as the coconut sugar hasn’t disolved yet. I let mine sit for a few minutes and then beat two more times adding in the vanilla. By then the coconut sugar has disolved and it’s a nice smooth beige color!
Spread about 2/3 – 3/4 of the cake batter in the bottom of your prepared pan. Spread your cream cheese layer over the cake base (I put my cream cheese mixture into a resealable bag and “pipe” it over the base to get a nice even spread).
Sprinkle approximately 1 1/2 cups fresh raspberries over the cream cheese layer, making sure to spread them as evenly as possible. Top with remaining cake batter. I put this into another resealable bag and “pipe” over the raspberries making it as even as I can. Don’t worry if it doesn’t completely cover the raspberries, it does bake together!
Sprinkle the top of the cake with the sliced almonds and then sprinkle with coconut sugar.
Place pan on the middle rack in the center of your oven and bake for approximately 45 – 50 minutes. When you check your cake, the center should be mostly solid and not jiggly. If it’s really jiggly, it’s not done. I use the full 50 minutes for the cake in the photos but it will depend on your oven.
Cool cake on a rack for 20 minutes, then remove the ring and let fully cool. Store in a sealed container in the fridge.
You can substitute another nut for the almonds or omit complete if you want. You can also make this cake with blueberries, strawberries or blackberries and they are all delicious!