Gluten-Free Sour Cream Coffee Cake with Raspberries + Cinnamon Streusel Topping
Total Time
1 hour and 30 minutes
Prep Time
10 minutes
Cook Time
1 hour and 20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 1 cup milk of choice (I use almond)
- 1/2 cup sour cream
- 1 tbs ground flax seed
- 2 tsp vanilla extract
- 3 tbs coconut oil (melted)
- 1 cup all purpose gluten free flour
- 1 cup brown rice flour
- 2/3 cups coconut sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 2/3 cups raspberries
- 1/3 cup raspberries
- 4 tbs butter or coconut oil (softened)
- 1/2 cup all purpose gluten free flour
- 1/3 cup coconut sugar
- 2 tsp ground cinnamon
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Preparation
Step 1
Preheat oven to 350 F. In a large mixing bowl, combine milk, sour cream, flax seed, vanilla extract & coconut oil. Whisk well. Set aside.
Step 2
Combine
Step 3
In a separate, large mixing bowl, combine all remaining ingredients except your topping ingredients, and mix well.
Step 4
Mix
Step 5
Pour your wet ingredients into dry ingredients, and stir until just combined.
Step 6
Pour into your greased loaf pan.
Step 7
Top
Step 8
Sprinkle raspberries on top, followed by the cinnamon crumble (mix topping ingredients together with fingers until a well mixed crumble forms.)
Step 9
Bake 1 hour, 20 minutes or until a toothpick inserted in the center comes out clean & the loaf seems solid.
Step 10
Cool the loaf in the pan, then transfer to wire rack to cool completely.
Step 11
Serve
Step 12
Slice, and enjoy!
Step 13
Save recipe for the next time?
