Gluten-Free Raspberry-Almond Coffee Cake
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
54
Spice
38
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Salt3
Eggs1 cup
Butter (melted)1 cup
Honey1 tbsp
Vanilla Extract1 cup
Raspberry Jam1 cup
Slivered Almonds1 cup
Sugar (confectioners')1 tbsp
Milk1 tsp
Almond ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 12x8-inch baking dish
3
Stir almond flour, coconut flour, baking soda, and salt together in a bowl
4
Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball
5
Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely
6
Spoon raspberry jam atop the dough and spread to cover
7
Break remaining dough into small pieces and dot jam with the dough
8
Sprinkle almonds over the dough and jam
9
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes
10
Cool cake slightly, 10 to 15 minutes
11
Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake