1⅔cups246 grams Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1½cups300 grams granulated sugar
¾cup72 grams Bob’s Red Mill Super-Fine Almond Flour
2teaspoons10 grams baking powder
1teaspoon3 grams kosher salt
¼teaspoon1.25 grams baking soda
¾cup180 grams sour cream, room temperature
⅔cup150 grams unsalted butter, melted
¼cup60 grams whole milk, room temperature
3large eggs150 grams, room temperature
2teaspoons6 grams tightly packed lemon zest
1tablespoon15 grams fresh lemon juice
1½teaspoons6 grams vanilla extract
1½cups225 grams raspberries
1 ¼cups213 grams semi-sweet chocolate chips
Oat Streusel
⅓cup33 grams Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
¼cup37 grams Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
3tablespoons36 grams granulated sugar
2tablespoons16 grams Bob’s Red Mill Super-Fine Almond Flour
½teaspoon1.5 grams kosher salt
¼teaspoon0.5 grams ground cinnamon
2½tablespoons35 grams cold unsalted butter, cubed
⅓cup38 grams sliced almonds
Whipped Sour Cream
1cup240 grams cold heavy whipping cream
½cup120 grams cold sour cream
2tablespoons24 grams granulated sugar
1teaspoon4 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.