Post by Loupy on Jul 4, 2018 19:16:56 GMT -7
Raspberry Lemon Coffee Cake
From: Jessica @ therealfoodrds.com/raspberry-lemon-coffee-cake/
Gluten-free Raspberry Lemon Coffee Cake makes for a tasty and healthy breakfast option. Lightly sweetened with honey, high in fiber and made flavorful with the delectable combo of freshly squeezed tart lemons and sweet fresh raspberries.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yields: 10 servings
INGREDIENTS
For Cake:
2 1/4 cup oat flour
1 tsp. nutmeg
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 whole eggs
1/2 cup Kalona SuperNatural Sour Cream
1/3 cup honey plus additional to drizzle on top
1 lemon juiced plus zest of 1/2 lemon (zest is optional – it makes the cake more lemony)
1 tsp. pure vanilla extract
1/2 cups fresh raspberries (or berries of choice)
1/4 cup sliced almonds
For Lemon Sour Cream Sauce:
2/3 cup Kalona SuperNatural Sour Cream
1-2 Tbsp. honey
1/2 lemon juice plus a little zest
INSTRUCTIONS
Preheat oven to 350 degrees.
Grease a 9 or 10 inch round baking dish (or square).
In a mixing bowl, combine oat flour, nutmeg, baking powder, baking soda and salt.
Set aside.
In another bowl (or electric mixer), whisk 3 eggs.
Then mix in sour cream until smooth.
Then add honey, lemon juice, zest and vanilla extract and stir until well combined.
Add the wet ingredients to the dry ingredients.
Once just combined, stir in raspberries gently.
Transfer batter to baking dish and sprinkle with sliced almonds.
Bake for 16-20 minutes or until center is baked through.
While cake is baking, in a small bowl, combine Lemon Sour Cream Sauce ingredients.
Once cake is done baking, remove from oven and drizzle with additional honey (about 1-2 tbsp.) and lemon zest if you would like more lemony flavor.
Allow to cool for 10-15 minutes before serving.
Serve cake with a dollop of Lemon Sour Cream Sauce on top.
Nutritional Information
Calories: 255
Total Fat: 11g
Sodium: 165mg
Fiber: 4g
Carbs: 34g
Sugar: 13g
Protein: 8g
From: Jessica @ therealfoodrds.com/raspberry-lemon-coffee-cake/
Gluten-free Raspberry Lemon Coffee Cake makes for a tasty and healthy breakfast option. Lightly sweetened with honey, high in fiber and made flavorful with the delectable combo of freshly squeezed tart lemons and sweet fresh raspberries.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yields: 10 servings
INGREDIENTS
For Cake:
2 1/4 cup oat flour
1 tsp. nutmeg
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 whole eggs
1/2 cup Kalona SuperNatural Sour Cream
1/3 cup honey plus additional to drizzle on top
1 lemon juiced plus zest of 1/2 lemon (zest is optional – it makes the cake more lemony)
1 tsp. pure vanilla extract
1/2 cups fresh raspberries (or berries of choice)
1/4 cup sliced almonds
For Lemon Sour Cream Sauce:
2/3 cup Kalona SuperNatural Sour Cream
1-2 Tbsp. honey
1/2 lemon juice plus a little zest
INSTRUCTIONS
Preheat oven to 350 degrees.
Grease a 9 or 10 inch round baking dish (or square).
In a mixing bowl, combine oat flour, nutmeg, baking powder, baking soda and salt.
Set aside.
In another bowl (or electric mixer), whisk 3 eggs.
Then mix in sour cream until smooth.
Then add honey, lemon juice, zest and vanilla extract and stir until well combined.
Add the wet ingredients to the dry ingredients.
Once just combined, stir in raspberries gently.
Transfer batter to baking dish and sprinkle with sliced almonds.
Bake for 16-20 minutes or until center is baked through.
While cake is baking, in a small bowl, combine Lemon Sour Cream Sauce ingredients.
Once cake is done baking, remove from oven and drizzle with additional honey (about 1-2 tbsp.) and lemon zest if you would like more lemony flavor.
Allow to cool for 10-15 minutes before serving.
Serve cake with a dollop of Lemon Sour Cream Sauce on top.
Nutritional Information
Calories: 255
Total Fat: 11g
Sodium: 165mg
Fiber: 4g
Carbs: 34g
Sugar: 13g
Protein: 8g
