This is a delicious, not-too-sweet, fruity, moist, gluten free loaf, touched by cinnamon & reminiscent of gluten based coffee cakes!
Enjoy with your favorite warm beverage...
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Raspberry Sour Cream Coffee Cake Loaf w/ Cinnamon Crumble Topping (Gluten Free)
by Kristen Wood | MOON and spoon and yum Jan-28-2016
A beautiful, easy, and delicious Gluten-Free Raspberry Sour Cream Coffee Cake Loaf with Cinnamon Crumble Topping!
Preheat oven to 350°F. Grease a loaf pan with coconut oil, set aside.In a large mixing bowl, combine milk, sour cream, flax seed, vanilla extract & coconut oil. Whisk well. Set aside.In a separate, large mixing bowl, combine all remaining ingredients except your topping ingredients, and mix well.Pour your wet ingredients into dry ingredients, and stir until just combined.Pour into your greased loaf pan.Sprinkle raspberries on top, followed by the cinnamon crumble (mix topping ingredients together with fingers until a well mixed crumble forms.)Bake 1 hour, 20 minutes or until a toothpick inserted in the center comes out clean & the loaf seems solid.Cool the loaf in the pan, then transfer to wire rack to cool completely.Slice, and enjoy!
DetailsPrep time: Cook time: Total time: Yield: 1 loaf