Gluten Free Raspberry Almond Coffee Cake Recipes

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GLUTEN-FREE RASPBERRY-ALMOND COFFEE CAKE



Gluten-Free Raspberry-Almond Coffee Cake image

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

1 cup blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 eggs
¼ cup butter, melted
¼ cup honey
1 tablespoon vanilla extract
½ cup raspberry jam
½ cup slivered almonds
½ cup confectioners' sugar
1 tablespoon milk
½ teaspoon almond extract

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



Raspberry Almond Coffee Cake image

Make and share this Raspberry Almond Coffee Cake recipe from Food.com.

Provided by Charlotte J

Categories     Breads

Time 55m

Yield 1 8inch round cake

Number Of Ingredients 16

1 cup fresh raspberry
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
1 egg, beaten
cooking spray
sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

Steps:

  • Combine raspberries and brown sugar in a bowl.
  • Set aside.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
  • Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.
  • Stir just until moist.
  • Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.
  • Spread raspberry mixture evenly over the batter.
  • Spoon remaining batter into pan.
  • Top with almonds.
  • Bake for 40 minutes, in an 350 degree oven.
  • Or until a wooden pick inserted in center comes out clean.
  • Let cool for 10 minutes on a wire rack.
  • Invert onto a serving dish.
  • Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
  • Stir well.
  • Drizzle glaze over cake.

Nutrition Facts : Calories 1567.3, Fat 52.7, SaturatedFat 29.7, Cholesterol 307.6, Sodium 1172.2, Carbohydrate 252.3, Fiber 11.4, Sugar 146.6, Protein 23.5

RASPBERRY-ALMOND COFFEE CAKE



Raspberry-Almond Coffee Cake image

Trying to add a little wholesomeness to your baking? Try this fruity version with whole wheat flour.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 16

3/4 cup milk
1/2 cup butter or margarine, melted
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup Gold Medal™ whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/4 cup sliced almonds
1/2 cup powdered sugar
1 tablespoon butter or margarine, softened
3 to 4 teaspoons milk
1/4 teaspoon almond extract

Steps:

  • Heat oven to 350°F. Spray 9-inch round or square pan with baking spray with flour.
  • In medium bowl, beat 3/4 cup milk, 1/2 cup melted butter, the vanilla, 1/2 teaspoon almond extract and the egg with wire whisk or spoon until well blended. Stir in flours, granulated sugar, baking powder and salt. Gently fold in raspberries. Spread in pan. Sprinkle almonds evenly over batter.
  • Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes.
  • In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 65 mg, Fat 3, Fiber 3 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 22 g, TransFat 1/2 g

FABIENNE'S GLUTEN-FREE RASPBERRY ALMOND CAKE



Fabienne's Gluten-Free Raspberry Almond Cake image

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

1 teaspoon butter
½ cup white sugar
10 fresh raspberries
1 (15 ounce) can dark red kidney beans
1 cup almond meal
3 eggs
½ cup unsalted butter, melted
½ teaspoon raspberry extract
¼ teaspoon almond extract
¾ cup white sugar
4 teaspoons baking powder
½ teaspoon salt

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

GLUTEN-FREE ALMOND BERRY COFFEE CAKE



Gluten-Free Almond Berry Coffee Cake image

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

3/4 cup granulated sugar
1/4 cup butter, softened
1 egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 1/2 cups fresh mixed berries, such as raspberries and blueberries
1/3 cup sliced almonds
1/2 cup gluten-free powdered sugar
1/4 teaspoon pure vanilla extract
2 to 3 teaspoons milk

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

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