Thursday, April 28, 2011
Guten Free Raspberry Coffee Cake
So, I've accomplished making my first gluten free cake! I must say, it tastes delicious! You could easily make this into a non-gluten free cake as well. I will include instructions on how to do that as well. Thanks for hanging with me during this transition!
Cake and Crumb topping:
2 1/4 Cups of Flour (I used a gluten free mix)
1 Cup Sugar
1 Cup Vanilla Yogurt
3/4 Cups of Butter
1 Tsp. Vanilla
1/4 Tsp. Salt
(If you'd like to make this with regular flour, also add 1 tsp. Baking Powder and 1/2 tsp. Baking soda to the first mix in the food processor)
Cream Cheese Layer:
1 Pkg. Cream Cheese Softened
1/4 Cup Sugar
Some Orange Zest. I did about 1 tsp.
1 Cup of Fresh or Frozen Raspberries (thaw if frozen)
Preheat oven to 350 Degrees.
In the Food Processor, add in the Flour, Sugar, and butter. Process for a couple minutes until all the butter, flour and sugar is completely blended and is pretty thick. You are looking for it to be rather clumpy. If making with regular flour, please add in your Baking powder and Baking soda to this mixture as well.
Reserve 1 Cup of the mixture and set aside.
Once you have a cup of the mixture reserved, add in the 2 eggs, yogurt, vanilla and salt. Blend, scraping down the sides at least once. Once it's all incorporated, pour into your greased pan. You will want to use a 9 inch pie pan or a spring form pan would work wonderfully as well. I seem to have lost mine and don't have one anymore!?
In the same food processor bowl (no need to wash out), put the softened cream cheese, egg, sugar and orange zest. Process for a couple minutes until it's light and fluffy. Softly spread on top of the batter mixture that is already in the pan.
Take your Raspberries and place all over the top of the cake. I used frozen so I had some extra juice that I just poured on top.
Place into a preheated oven and bake for 50-60 minutes. The middle will be a little jiggly when you take it out but it will set up after cooling.