This recipe for Grain-Free Raspberry Almond Coffee Cake is for everyone who goes to sleep filled with excitement for that first cup of joe and something sweet ☕ Grain-Free Cake Ingredients 1.5 sticks of butter unsalted, softened 11⁄2 cups cane sugar or 2 cups coconut sugar* 4 large eggs 1⁄2 Tablespoon vanilla extract 1 1⁄4 cups Otto’s Naturals Cassava Flour 1⁄2 Tablespoon Otto’s Naturals Grain-Free Baking Powder 1⁄8 teaspoon salt Jam layer 15-ounce raspberry jam (or flavor of your choice) Streusel/Crumb layer 3/4 cup Otto’s Naturals Cassava Flour 1⁄3 cup cane sugar or 1/2 cup coconut sugar* 8 Tablespoons butter melted 1⁄2 cup almonds, sliced (optional for nut-free) Instructions Grain-Free Cake layer Preheat the oven to 350° Fahrenheit. Line a 9x13 inch baking sheet with parchment paper. Cream butter and sugar with an electric mixer. Add eggs and vanilla extract and continue to beat on medium speed until the batter is smooth and creamy. Add cassava flour, baking powder, and salt and beat until all of the ingredients have been well combined. The batter should be thick and creamy. Pour the batter onto the baking sheet and spread it evenly. Spread your favorite preserve on top of the batter. Crumb/Streusel layer Combine flour, sugar, and melted butter. Use your hand mixer and combine until the dough turns into crumbs. Layer the sweet crumb topping over the jam spread and top with sliced almonds. Bake for 25-30 minutes at 350° Fahrenheit. Insert a toothpick to make sure the cake has fully baked. *In this recipe, if using coconut sugar we strongly recommend using the amount suggested and not reducing it. Coconut sugar is lighter than traditional cane sugar by weight so while you will use more volume the weight is actually the same using the measurements we recommend. Using less volume will result in a very dry cake, as the sugar adds much of the moisture for this particular recipe. #ottosnaturals #grainfree #glutenfree #cassavaflour