Lemon Raspberry Coffeecake with Gluten Free Substitutions

Lemon Raspberry Coffeecake with Gluten Free Substitutions

Ingredients

  • Coffee Cake
  • 2 c. all purpose flour (GF use Domata)
  • 2½ tsp. baking powder
  • ¾ c. milk
  • ¾ c. sugar
  • ½ c. sour cream or plain Greek yogurt
  • ¼ c. butter, softened
  • 1 large egg
  • 2 Tbsp. lemon juice
  • (optional: ½ tsp. lemon extract)
  • 1 Tbsp. finely grated lemon peel
  • 1½ c. fresh raspberries
  • Crumb Topping
  • 1 c. sugar
  • ? c. flour (GF use Domata)
  • 8 Tbsp. (1/2 c.) cold butter
  • Glaze
  • ½ c. powdered sugar
  • 1 Tbsp. lemon juice

Directions

  1. In a medium bowl, combine 2 c. flour and baking powder. Set aside.
  2. Beat ¾ c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
  3. Fold in raspberries
  4. Spoon batter into a 9 or 10 inch spring form pan and sprinkle with crumb topping (see below).
  5. Bake at 350 degrees for 45 - 50 minutes.
  6. Combine ingredients for glaze and drizzle over baked coffee cake.
  7. Crumb Topping
  8. Combine 1 c. sugar and ? c. flour in a bowl.
  9. Cut in ½ c. cold butter until mixture is crumbly.