AKASHA’s Cranberry-Almond Coffee Cake

Akasha Richmond, chef/owner of AKASHA in Culver City, shares this beautiful coffee cake recipe for breakfast or any time of day!

Cranberry-Almond Coffee Cake | Photo provided by AKASHA Culver City

Ingredients

1 cup gluten-free 1:1 flour (we use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
½ cup coconut flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
¼ cup olive oil
2 oz softened unsalted butter
1 1/3 cups organic sugar
1 teaspoon lemon zest
1 teaspoon orange zest
3 eggs
1 container AYO vanilla yogurt (5.3 oz)
1 ½ cups fresh cranberries
1/3 cup chopped almonds (for topping)
1 tablespoon sugar (for topping)

Instructions

Grease a 10” round baking pan and line it with parchment paper. Preheat oven to 345°F.

  1. Mix gluten-free flour, coconut flour, baking soda, baking powder, and sea salt in a bowl.

  2. In a standing or hand mixer, cream the butter and olive oil. Add sugar and beat until smooth. Add citrus zest and eggs, one at a time, and cream well for about 2 minutes.

  3. Add flour mixture and yogurt in three parts, starting and ending dry. Fold in cranberries.

  4. Scrape into the prepared pan.

  5. Bake for 30 minutes. Let cool. Remove from pan.

Seasonal RecipesShauna BurkeDesserts, BreakfastComment