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
Gluten Free Tart Raspberry Coffee CakePrint Recipe
- For the coffee cake:
- 3 cups all-purpose gluten-free flour, like mine!
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 2 eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup milk
- For the raspberry jam filling:
- 4 cups fresh raspberries
- 2 tablespoons corn starch
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- For the crumble topping:
- 1 stick unsalted butter, cold
- 1 cup light brown sugar
- 1 cup all-purpose gluten-free flour
- Pinch of kosher salt
- 1/2 teaspoon almond extract
- For the raspberry icing:
- 1 cup confectioners sugar
- 1/2 of a 1.25-ounce bag freeze-dried raspberries
- 1/4 cup milk
Prepare the raspberry jam. In a medium sauce pan over medium heat, combine all of the raspberry jam ingredients. Bring the raspberries to a boil, then reduce to a simmer for 5 to 7 minutes, until the raspberries get tender enough to mash.
Remove the jam from heat and use a masher to mash up the raspberries as much as you can. Let the jam cool slightly, then use a strainer to mash all of the liquid into a bowl, discarding the seeds. Transfer the remaining jam to the refrigerator for about 15 minutes to let it cool while preparing the rest of the coffee cake.
Next, preheat the oven to 350 degrees and grease a 13x9-inch pan.
Prepare the coffee cake. In a large bowl, beat the butter and sugar on high speed for two minutes until smooth and creamy. Beat in the eggs, one at a time, for one minute each. Beat in the sour cream, vanilla extract, and almond extract for another minute.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Add half of the dry ingredients to the wet ingredients and beat until just combined. Then, add half of the milk and beat until just combined. Repeat for your remaining flour and milk. Do not over-mix!
Prepare the crumble topping. In a medium bowl, whisk together the flour, brown sugar, salt, and almond extract. Cut the cold butter into 12 pieces and use a pastry cutter to cut the pieces into the flour to form a crumble.
Now it's time to assemble! Add half of the coffee cake batter to the pan and use a spatula to spread it out evenly. Then spread the raspberry jam evenly on top, then the remaining coffee cake batter. Sprinkle the crumble on top and gently press the crumble into the batter.
Bake the coffee cake for 45 to 50 minutes, until a toothpick comes out of the center smooth and the crumble is golden brown.
Let the cake cool for at least an hour before adding the glaze.
To prepare the glaze, use a chopper to pulse up the freeze-dried raspberries into a powder consistency. In a small bowl, whisk together all of your glaze ingredients until smooth.
Once the cake has cooled, drizzle the glaze on top of the cake. Let the glaze set for about 15 minutes before cutting and serving. This is best enjoyed within three days stored in an airtight container, or frozen for up to two months.