Lemon Poppy Seed Raspberry Coffee Cake

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Lemon Poppy Seed Raspberry Coffee Cake

By: Special Diet Celebrations, Carol Fenster Ph.D

 

( I made this and it was VERY good)

 

Old-fashion poppy seed cake is updated to include lemon and raspberry

flavors. Serve this at your next brunch.

 

Cake

 

1/4 cup cooking oil

3/4 cup sugar

2 large eggs subsituted ( omit eggs. use 1/2 cup soft silken tofu)

3 TBS grated lemon peel

1 cup brown rice flour or garbfava flour

2 TBS tapioca flour

1tsp xanthan gum

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2TBS cider vinegar

2/3 cup milk- your choice on the type

1 tsp gf vanilla extract

1/3 cup poppy seeds

1 cup fresh raspberrys

cooking spray

 

topping:

 

1/4 cup brown sugar or maple sugar

1/2 tsp ground cinnamon

2 tsp poppy seeds

1 TBS cooking oil

2 TBS brown rice flour or garbfava flour

 

Cake:

Preheat oven to 350. Coat 11X7 inch nonstick pan with cooking spray.

Using an electric mixer and large mixer bowl, cream together oil, sugar,

and eggs(or tofu)-on medium speed until very, very smooth-about 1

minute. Add grated lemon peel.

In medium bowl, combine flours, xanthan gum, baking powder, baking soda,

and salt. In another medium bowl, comine vinegar, milk and vanillia.

On low speed, beat dry ingredients into egg mixture, alternating with

milk mixture. Beginning and ending with dry ingredients. Mix just

until combined. Spoon 2/3 ov batter into pan. Arrange fresh

raspberries in single layer on tip of batter, then pour remaining batter

over raspberries.

 

Topping:

Comine ingredients thoroughly with pastry blender or fork. Sprinkle on

batter.

 

Bake for 35 minutes or until top is golden brown and cake tester comes

out clean. Serves 10

 

Calories: 250

fat 7g

%fat cal 25%

protein 4g

carb 44g

chol 1 mg ( ebbs add aditional 42 mg per serving)

sodium 288g

fiber 3g

 

EXCHANGES

carb 2

meat .5

fat 1