Akasha Richmond, chef/owner of AKASHA in Culver City, shares this beautiful coffee cake recipe for breakfast or any time of day!
AKASHA’s Cranberry-Almond Coffee Cake
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)
Directions
Step 1
Grease a 10” round baking pan and line it with parchment paper. Preheat oven to 345°F.
Step 2
Mix gluten-free flour, coconut flour, baking soda, baking powder, and sea salt in a bowl.
Step 3
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.
Step 4
Add flour mixture and yogurt in three parts, starting and ending dry. Fold in cranberries.
Step 5
Scrape into the prepared pan.
Step 6
Bake for 30 minutes. Let cool. Remove from pan.
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