Raspberry Almond Coffee Cake

Coffee cake - is it breakfast or dessert? Does it matter? I don't think so. It's delicious either way!

This sweet cake is filled with a layer of cinnamon sugar; a layer of sweet, juicy raspberries; and topped with an almond crumble. Whether you serve it for breakfast or dessert, it is sure to be a crowd pleaser - even if it is a crowd of one.

Just a note: This recipe makes a large coffee cake. If you aren't serving it to a crowd, you might want to consider freezing individual pieces for those mornings when you are running late and need something to grab and go. 20-30 seconds in the microwave should be just enough.

Although I haven't tried it yet, I'm sure this would be just as amazing with blueberries, peaches, or apples. Give it a try, and let me know what happens.

What You Will Need:
9" Springform Pan
Non-Stick Cooking Spray
Stand Mixer with Whisk Attachment

Ingredients:
Crumb Topping
1/2 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1 teaspoon Xanthum Gum
3/4 cup Brown Sugar, firmly packed
1/2 teaspoon Salt
1/2 cup Slivered Almonds, chopped and toasted
1/2 cup Unsalted Butter, cold & cut into 1/4 inch cubes
Cake
3/4 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1 teaspoon Xanthum Gum
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Sugar
1/2 cup Unsalted Butter, room temperature
1 teaspoon Pure Vanilla Extract
2 Large Eggs
1 cup Milk
Cake Filling
3 Tablespoons Sugar
1 Tablespoon Cinnamon
2 cups Raspberries

Directions:
To make the crumb topping, in a small bowl, whisk together the soy flour, tapioca starch, potato starch, xanthum gum, brown sugar and salt.

Stir in the nuts.

Add the butter.

Work together with your fingers until lumps the size of peas form. Refrigerate until ready to use.

Preheat oven to 350° F. 

Spray the springform pan with the non-stick cooking spray.

To make the cake, in a medium bowl, whisk together the soy flour, tapioca starch, potato starch, xanthum gum, baking powder, baking soda and salt. Set aside.

In a stand mixer with the whisk attachment, beat together the butter and sugar on medium until light and fluffy.

Beat in vanilla.

Add eggs one at a time, beating until well mixed and fluffy between each addition.

With mixer on low, slowly add the dry ingredients and the milk, alternating between the two, starting with the dry and ending with the dry.

Pour half of the batter into the springform pan.

To make the filling, in a small bowl, mix together the sugar and cinnamon. 

Sprinkle the mixture over the batter in the springform pan.

Spoon the remaining batter into the springform pan over the filling mixture. Smooth the top.

Pour raspberries evenly over batter.

Sprinkle crumb topping over raspberries.

Bake cake for 60-80 minutes or until tester inserted into the center comes out clean. Let cool completely in pan.

Remove the sides of the pan, and store in an airtight container at room temperature.

You are probably thinking that I am going to say serve it with coffee, but I'm really not a coffee kind of girl. I prefer tea, but even that isn't my favorite. However, if you like coffee or tea, either would go well with this cake. If not, it is great all by itself.

"The price of anything is the amount of life you exchange for it."
Just something to think about.

~Sheryl

Baked Puff Pancakes

This is one of those recipes that makes a statement. It is great for entertaining, but because it is so easy to make, it is great for Saturday mornings as well. I really love the custardy texture and the versatility of it. You can eat it plain (like my Olivia likes it) or top it with your favorite fruit topping. I really like cinnamon apple, raspberry or strawberry, but it would also be great with bananas foster, fresh berries or powdered sugar. 

It is super easy to make for one or a crowd. Simply multiply the recipe by the number of people you are serving, and pick the right size oven proof skillet. I use a 6 inch cast iron skillet for 2-4 servings, a 10 inch for 5-8 servings, and a 12 inch for 9-12 servings.

Let's do this.

What You Will Need:
Blender
Oven Proof Skillet

Ingredients:
1 Tablespoon Butter
1 Large Egg
1/4 cup Non-Fat Milk
2 Tablespoons Soy Flour
1 Tablespoon Tapioca Starch/Flour
1 Tablespoon Potato Starch
1/8 teaspoon Salt

Directions:
Preheat oven to 475°F.

I made a puff pancake to serve two, so keep that in mind when you look at these pictures.

In the oven proof skillet, add butter.

Place the skillet in the oven to melt the butter. You want the butter melted, not browned or burned, so watch it closely. Remove the skillet from the oven.

In a blender, add egg(s).

Add milk.

In a small bowl, whisk together the soy flour, tapioca starch, potato starch and salt.

Add the dry ingredients to the blender.

Blend the ingredients until completely incorporated.

Pour batter into hot skillet. Bake in the oven for 20 minutes or until golden brown and fluffy. (Time will vary for larger portions.)

Look at that fluffy, golden beauty! You will love this. I guarantee it. 

TIP: For fluffy, thick pancakes, use a smaller skillet. For drier, thinner pancakes, use a larger skillet.

"Sometimes the smallest step in the right direction ends up being the biggest step of your life. Tip toe if you must, but take the step."

Sheryl