Raspberries are one of my favorite fruits to add into sweets. This gluten free tart raspberry coffee cake has the classic coffee cake flavor we love, with tons of tart flavor! While you need time and many bowls for this coffee cake, it is easy to assemble and bake.
Always make your own jam when you can
I know it’s an extra step, and buying four cups worth of fresh raspberries ain’t cheap. But there’s nothing like homemade jam made with fresh fruit. Making jam is actually a breeze. All you do is combine all of the ingredients into a medium sauce pot and bring it to a simmer. Let the fruit soften enough to mash up. Then, let it cool before straining the liquid from the seeds. The jam will thicken more as it sets. Jam can be canned and stored for over a year. For this recipe, you can spread the on jam while it’s still a bit loose. You only have to wait about 15 minutes to let it cool before layering it on top of the coffee cake.
A little almond extract flavor goes a long way
My mom always adds almond extract to her coffee cakes. It’s not a full-on traditional thing for coffee cakes, but I love the extra kick of flavor. If you’re not into it, just leave it out! But stick to one teaspoon of almond extract max. You don’t want it to drown out the tart raspberry filling.
My unending love for freeze-dried fruits
I fell in love with freeze-dried fruit about a year ago, when I started mixing them into icings. My gluten free strawberry cake is packed with fresh and freeze-dried strawberries, and is my favorite cake I’ve created to date. They are all-natural, but the freeze-dry method extracts all of the liquid out of the fruit so that all you have left is the naturally sweet or tart flavors. We know how tart raspberries are as it is, so casually biting into a freeze-dried raspberry might taste like a giant sour patch kid. But mix them into something sweet and creamy, and they are SO yummy. The raspberry icing on this coffee cake is the perfect pick-me-up.
Easy to make ahead
This is the perfect breakfast to serve around the holidays! Store the cake without the raspberry drizzle in the refrigerator for up to four days or the freezer for up to one month. When you’re ready to serve, bring the cake to room temperature and top with the raspberry drizzle.
Why you'll love this gluten free tart raspberry coffee cake
- Fresh raspberry filling in every bite
- Soft, fluffy cake topped with a crunchy, sweet crumble
- Tart, all-natural raspberry icing
- Easy to make ahead and freeze for up to two months
