Gluten-Free Raspberry Cream Cheese Breakfast Cake

Sometimes you just really want a breakfast cake to make your morning better. I was so happy with how this turned out and I think it will definitely become one of our staples.

raspberry-cream-cheese-breakfast-cake

Gluten-Free Raspberry Cream Cheese Breakfast Cake

Cake

  • 1 cup gluten free all purpose flour (I used Bob’s Red Mill)
  • 1/4 cup tapioca flour
  • 1 teaspoon gluten free baking powder
  • 1/2 cup + 2 Tbls sugar
  • 1/4 cup (1/2 stick) butter, melted and cooled
  • 1 egg, room temperature
  • 1/2 cup milk
  • 1 teaspoon gluten free vanilla extract

Cream cheese/raspberry

  • 1 (8 oz) package cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 egg
  • 1 Tablespoon sour cream
  • 1 tsp gluten free vanilla extract
  • Seedless raspberry jam
  1. Preheat oven to 350 degrees.
  2. Mix flours and baking powder in a medium bowl.
  3. Add in sugar and wet ingredients (for cake) and mix until combined.
  4. Pour into a greased 8×8 pan and bake for 10 minutes.
  5. Meanwhile, blend all of the topping ingredients except jam with an electric mixer in a medium bowl until smooth.
  6. Take the cake out of the oven and dollop jam and cream cheese mixture over the top. (In the one pictured I only used 1/2 the cream cheese recipe, because I wanted more of a swirl. The whole batch will cover the top, and either way it’s delicious!)
  7. Bake for another 20-25 minutes or until a toothpick comes out clean.
  8. Let stand for a few minutes, slice, and serve warm.
  9. Enjoy!🙂

Facebook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s