Grease an 8 or 9 inch spring-form pan with removable bottom.
Preheat oven to 350 degrees.
Make crumbly topping and reserve. Mix 4 Tablespoons butter, 1/4 cup gluten free cookie flour mix, 1 teaspoon gluten free cinnamon, and 1/4 cup sugar until crumbly. Set aside.
In your food processor, mix until smooth:
1/4 cup butter
2/3 cup confectioner’s sugar
1/8 teaspoon salt
1 teaspoon vanilla
Add and mix until smooth:
6 Tablespoons milk
2 Tablespoons freshly squeezed lemon juice
In a bowl, mix:
1 1/4 cups gluten free cookie flour mix
1 teaspoon xantham gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Add to the wet mixture and mix thoroughly.
Spread half of the dough on the bottom of the prepared pan. Then cover this dough layer with 1/2 cup of raspberry preserves, spread thinly. Top this with the rest of the dough mixture, spreading it carefully over the preserves. Now sprinkle the reserved crumbly topping on the top.
Bake the coffeecake at 350 degrees for 45 minutes or so, depending on the size of the pan, until a knife inserted in the center comes out clean. Remove it from the oven, run a knife around the sides and remove the sides. Serve warm or cool.
This recipe is based on a recipe from Cooking Light magazine, and adjusted for gluten free cooking by Gf-Zing!
Make sure to use all gluten-free ingredients!