Gluten-Free Raspberry-Almond Coffee Cake

Ingredients and Weight:

• 1 cup (120g) gluten-free flour blend
• 1/2 cup (100g) granulated sugar
• 1/2 cup (90g) light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) unsweetened almond milk
• 1/4 cup (60ml) melted unsalted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup (150g) fresh or frozen raspberries

Toppings:

• 1/2 cup (100g) sliced almonds
• 1/4 cup (50g) granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon

Preparation Time: 20 minutes

Cooking Time: 45-50 minutes

Difficulty Level: 3/5 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x9-inch (23x23cm) baking pan.
2. In a medium bowl, whisk together the flour, sugars, baking powder, baking soda, and salt.
3. In another bowl, whisk together the almond milk, melted butter, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Fold in the raspberries.
6. Pour the batter into the prepared baking pan and smooth the top.
7. In a small bowl, combine the almonds, granulated sugar, flour, and cinnamon. Sprinkle over the batter.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15g
• Carbohydrates: 45g
• Protein: 7g
• Sugar: 25g
• Fiber: 3g

Dish Characteristics:

• Moist and tender crumb
• Sweet and tart raspberry flavor
• Crunchy almond topping
• Gluten-free

User Comments:

• "This coffee cake is absolutely delicious! The raspberry and almond flavors are perfect together."
• "I love that this recipe is gluten-free. It's a great option for people with allergies."
• "The topping is the perfect finishing touch to this dessert. It's crunchy and sweet."
• "This is one of the best coffee cakes I've ever had. It's easy to make and always turns out great."
• "I highly recommend this recipe to anyone who loves raspberries and almonds."

Special Precautions and Tips:

• To make sure your coffee cake is gluten-free, use a certified gluten-free flour blend.
• If you don't have fresh or frozen raspberries, you can use 1 cup of unsweetened raspberry jam instead.
• Be careful not to overmix the batter, as this can result in a tough coffee cake.
• Let the coffee cake cool for a few minutes before inverting it onto a plate to prevent it from sticking.
• Serve the coffee cake warm with whipped cream or ice cream, if desired.