Raspberry Coffee Cake with Lemon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh raspberry and lemon coffee cake with a tender crumb from sour cream. Made with gluten-free flour, this spring-inspired cake is perfect for breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ cups gluten-free flour all purpose blend*
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 3 large eggs
- ½ cup sour cream or plain yogurt
- ½ cup pure maple syrup
- 1 lemon, juiced and zest (2 tablespoons juice, 1 tablespoon zest)
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
- ¼ cup sliced almonds, for topping
- ⅔ cup sour cream or plain yogurt
- 1 tablespoon pure maple syrup or honey
- 1-2 teaspoons lemon juice
- 1 teaspoon lemon zest
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 199mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 79mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.