Raspberry Chocolate Chip Coffee Cake
A rich and flavorful raspberry chocolate chip coffee cake that is also gluten-free!
Ingredients
Raspberry Chocolate Chip Coffee Cake
- 1⅔ cups 246 grams Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1½ cups 300 grams granulated sugar
- ¾ cup 72 grams Bob’s Red Mill Super-Fine Almond Flour
- 2 teaspoons 10 grams baking powder
- 1 teaspoon 3 grams kosher salt
- ¼ teaspoon 1.25 grams baking soda
- ¾ cup 180 grams sour cream, room temperature
- ⅔ cup 150 grams unsalted butter, melted
- ¼ cup 60 grams whole milk, room temperature
- 3 large eggs 150 grams, room temperature
- 2 teaspoons 6 grams tightly packed lemon zest
- 1 tablespoon 15 grams fresh lemon juice
- 1½ teaspoons 6 grams vanilla extract
- 1½ cups 225 grams raspberries
- 1 ¼ cups 213 grams semi-sweet chocolate chips
Oat Streusel
- ⅓ cup 33 grams Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- ¼ cup 37 grams Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 3 tablespoons 36 grams granulated sugar
- 2 tablespoons 16 grams Bob’s Red Mill Super-Fine Almond Flour
- ½ teaspoon 1.5 grams kosher salt
- ¼ teaspoon 0.5 grams ground cinnamon
- 2½ tablespoons 35 grams cold unsalted butter, cubed
- ⅓ cup 38 grams sliced almonds
Whipped Sour Cream
- 1 cup 240 grams cold heavy whipping cream
- ½ cup 120 grams cold sour cream
- 2 tablespoons 24 grams granulated sugar
- 1 teaspoon 4 grams vanilla extract
Instructions
- Coffee Cake
- Preheat the oven to 325°F (170°C). Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper.
- In a large bowl, whisk together baking flour, sugar, almond flour, baking powder, salt, and baking soda.
- In a medium bowl, whisk together sour cream, melted butter, milk, eggs, lemon zest and juice, and vanilla. Add sour cream mixture to flour mixture, stirring just until combined. Fold in 1 cup (150 grams) raspberries and 1 cup (170 grams) chocolate chips. Pour into the prepared pan. Sprinkle with remaining ½ cup (75 grams) raspberries and ¼ cup (43 grams) chocolate chips; sprinkle with Oat Streusel.
- Bake until a wooden pick inserted in the center comes out with a few moist crumbs, 60 minutes to 70 minutes. Let cool in the pan for 15 minutes. Remove from the pan. Serve warm or at room temperature with Whipped Sour Cream.
- Oat Streusel
- In a medium bowl, stir together oats, baking flour, sugar, almond flour, salt, and ground spice. Using your fingers, cut (or snap) in cold butter until the mixture is crumbly.
- Crumble with your fingertips until desired consistency is reached, squeezing a large portion of mixture in your hand and then crumbling with your fingertips.
- Stir in nuts.
- Refrigerate until ready to use.
- Whipped Sour Cream
- Refrigerate a large bowl and a whisk until cold, about 10 minutes.
- In a cold bowl, using a cold whisk, whisk together all ingredients until medium-stiff peaks form. Use immediately.