Gluten-Free Raspberry Sour Cream Coffee Cake
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
60 minutes
Rating
4.7 out of 5 stars
(145)
Ingredients
Yields 8
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
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Preparation
Step 1
Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy.
Step 3
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the creamed mixture alternately with the sour cream.
Step 6
Gently fold in the raspberries.
Step 7
Pour half of the batter into the prepared loaf pan.
Step 8
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half of this mixture on top of the batter.
Step 9
Pour the remaining batter into the pan, and sprinkle with the remaining brown sugar mixture.
Step 10
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 11
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 12
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Chef's notes
Ensure the raspberries are fresh for the best flavor.
Feel free to substitute with other berries like blueberries or blackberries.
This cake pairs wonderfully with a cup of coffee or tea.
