I don’t think she knows it, but Jean Van’t Hul is pretty much the reason I started blogging. I found her site, a long with a couple others in 2008. I was home with two young kids, still active duty stationed overseas and desperately needing to connect with other mothers. Her site, the Artful Parent, gave me a glimpse of what a creative life with kids could be. I fell hard and fast pouring through her archives. When her first book, also titled The Artful Parent, was published I could hardly wait to get my hands on a copy! It wasn’t long after that, Jean and I met online. We’ve gotten to know each other, through personal stories and our blogs over the last few years and I’ve come to know that Jean is just as beautiful and kind on the inside as she seems. A true creative, with a passion for handing down her knowledge and talents to her children, as well as yours. Her latest book, The Artful Year: Celebrating the Seasons and Holidays with Family Arts and Crafts, came out in February and has already brought so much joy into our home. My kids love flipping through it, going through each season’s worth of crafts and activities deciding what we’ll do next! I love it, because I truly feel like I am sitting down to have coffee with a friend. You know the one, the friend who always has the best ideas (and recipes!) and is always willing to share them just because. I wish we lived closer, I wish I could bake and take this coffee cake to her, our kids could play and create together … but until that day, I have both of her books and a few timeless recipes and that will just have to do. Either way, I am lucky lady to have her in my life. Today, I am sharing an interpretation of one of the recipes from her new book, a Raspberry Cream Cheese Coffee Cake. I’ve adapted it to suit our family needs, making it gluten-free and swapping out a few ingredients but the core of this recipe is the same. Each time I make it, I will think of Jean. Maybe you will too!
Gluten Free Raspberry Coffee Cake with Lemon Raspberry Cream Cheese Filling
- 2 cups All-Purpose Gluten Free Flour (we love Bob Red Mills)
- 1/4 cup Oat Flour
- 3/4 cup sugar
- Zest from 2 lemons
- 3/4 cup butter, cut into 1/2" pieces
- 1/2 cup ground or finely chopped almonds
- 1 teaspoon baking powder
- 1 /2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup coconut cream (we get ours from Trader Joe's) you could also use yogurt
- 1 egg
- 11/2 cups fresh or frozen raspberries
- 8 oz. softened cream cheese
- 2 tablespoons of maple syrup
- 1/4 cup sugar
- Juice of 1 lemon
- Preheat the over to 350°. Grease and flour a 10" springform pan.
- Pulse flour, sugar, and lemon zest together in a food processor.
- Add butter, and pulse till the mixture is crumbly
- Reserve 1 cup of butter/flour mixture for the topping, add ground almonds to this
- Place the rest of the flour mixture in a large bowl and add baking powder, baking soda, salt, coconut cream (or yogurt), and egg.
- Mix until smooth. Gently stir in the raspberries.
- Pour the batter into your pan
- Whip the cream cheese, maple syrup, sugar and lemon juice in a food processor until smooth.
- Pour the filling over the batter in the pan, sprinkle the reserved flour/almond mixture on top.
- Bake for 1 hour or until a test toothpick comes out clean. Let cool.
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