Raspberry Almond Coffee Cake
photo by Lynne the Pirate Queen
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
1 8inch round cake
ingredients
- 1 cup fresh raspberry
- 3 tablespoons brown sugar
- 1 cup all-purpose flour
- 1⁄3 cup white sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄2 cup sour cream
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 teaspoon vanilla extract
- 1 egg, beaten
- cooking spray
- sliced almonds
- 1⁄4 cup sifted confectioners' sugar
- 1 teaspoon milk
- 1⁄4 teaspoon vanilla extract
directions
- Combine raspberries and brown sugar in a bowl.
- Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
- Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.
- Stir just until moist.
- Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.
- Spread raspberry mixture evenly over the batter.
- Spoon remaining batter into pan.
- Top with almonds.
- Bake for 40 minutes, in an 350 degree oven.
- Or until a wooden pick inserted in center comes out clean.
- Let cool for 10 minutes on a wire rack.
- Invert onto a serving dish.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
- Stir well.
- Drizzle glaze over cake.
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Reviews
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This recipe needs all 5 stars! Especially good since we grow our own raspberries. Freezes well, too. -
My family really enjoyed this. I did make a few minor changes. I used 1/2 tsp each of vanilla and almond extracts and added a crumb topping (sugar, flour, butter) instead of almonds. I also omitted the icing. I'd like to try doubling it as it didn't last very long in a family of five.
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Very moist. This is a good coffee cake if you are looking for a coffee cake that is not super sweet. The directions do not specify the amount of sliced almonds to put on the top of the cake. I used 1/3 c. and that covered the top nicely. -
So good! I've actually made this twice, the first time with fresh raspberries as called for, and the second time with thawed (and very well drained) frozen blackberries. I also used equal parts vanilla and almond extracts, as I thought that this would be a nice way to enhance the almond flavor. Both times the end result was very tasty and eagerly devoured by my fiance and our guests, although my fiance actually thought that the flavor of the fruit *almost* overwhelmed the rest of the coffee cake (which he declared wonderful on its own). A winner that I will make again. Thanks for posting it! -
I liked it the first day I baked it, but enjoyed it even more the next day. I will make it again soon.
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RECIPE SUBMITTED BY
Charlotte J
United States
