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Topic: Amazing Raspberry Almond Coffee Cake ~ Perfect summer treat! Not too sweet!  (Read 4225 times)
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Mistress Jennie
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« on: August 01, 2010 06:41:40 PM »

I found the original recipe for this years ago in a Better Homes and Gardens publication.  It was a mini cookbook called “Cooking for Today; Muffins & Breads".  I've made it time and time again, tweaking it slightly along the way, and it never fails to impress and satisfy, so I thought I'd share the love.  I've made it as a breakfast coffee cake, and as a dessert, and everyone loves it anytime of day.  You can use fresh raspberries in it, but I honestly think frozen work out better in this.  The time it takes them to thaw in the oven, helps them stay whole, while fresh ones tend to burst and turn into a mushy berry pile. 



Raspberry Almond Coffee Cake

Ingredients:
1 C AP Flour
¼ C sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 beaten egg
½ C sour cream
¼ C butter or margarine, melted (go with butter, margarine is full of "stuff" you don't want to eat)
1 C fresh or frozen raspberries (Frozen work better than fresh here!)
2 T. brown sugar
1/3 C slivered almonds (optional)

Almond Icing: (optional)
½ C powdered sugar
1 tsp. milk
¼ tsp. almond extract

1. Preheat oven to 350 and grease the bottom of an 8” round cake pan.

2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt.  Make a well in the center.  In another bowl beat the egg, sour cream, and melted butter or margarine.  Add egg mixture all at once to dry mixture.  Stir till just moistened.  (The batter will be dry and a bit lumpy.)

3. Spread 2/3 of the batter into the bottom of the pan.  This will be a bit difficult as the batter is thick.  I recommend using your fingers instead of a spoon/spatula, and breaking it up into chunks.  Don’t worry if you see little bits of the bottom of the pan peaking through, it won’t matter. 

4. Sprinkle on the raspberries and brown sugar.  Try to get a light and even coating of brown sugar.  I actually use my fingers to gently break up and sprinkle the sugar, so it's put down in a light even coat.  Drop the remaining 1/3 of the batter, by small spoonfulls all over the raspberries.  Sprinkle with slivered almonds, if using.

5. Bake for 30-35 minutes. 

6. While it’s baking, prepare the icing.  In a small bowl combine powdered sugar, 1 tsp. of milk, and almond extract.  Stir till smooth.  If icing is too thick, add ½-1 tsp. more milk.

7. Cool the pan on a wire rack for 10 minutes, then remove from the pan, if desired.  Drizzle with almond icing.  Serve warm or at room temperature.
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« Reply #1 on: August 01, 2010 06:45:57 PM »

OMG this looks wonderful, I will have to give it a try!!
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« Reply #2 on: August 01, 2010 06:53:32 PM »

mmmmm looks and sounds super yummy!
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« Reply #3 on: August 01, 2010 06:55:24 PM »

*drool!*

Jenn, I'll be over with a gallon of milk in just a minute! Wink

(Yes, I know it's a coffee cake. It's not wise to give me coffee. lol)
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« Reply #4 on: August 01, 2010 07:02:12 PM »

Thank You for the recipe
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« Reply #5 on: August 01, 2010 07:24:47 PM »

Trying to lose weight and you're NOT helping! Yummmmmm! Maybe I can make some modifications, like whole wheat flour and yogurt instead of sour cream....or maybe I just won't make it at all. I'd probably want to eat the WHOLE thing!  Cry (read that as )drooling, not crying! LOL!
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« Reply #6 on: August 01, 2010 07:46:04 PM »

This looks great! Yum-o!
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« Reply #7 on: August 01, 2010 07:58:38 PM »

Oh yummy! Looks so good!
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« Reply #8 on: August 01, 2010 08:04:22 PM »

Ohhh, that looks so good! Thanks for sharing!
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« Reply #9 on: August 01, 2010 08:09:59 PM »

Oh my gosh, this looks amazing! I want to try it out this week!  Cheesy Thanks for sharing the recipe!
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« Reply #10 on: August 02, 2010 06:35:07 AM »

*drool!*
Jenn, I'll be over with a gallon of milk in just a minute! Wink
(Yes, I know it's a coffee cake. It's not wise to give me coffee. lol)

It's not wise to give me coffee either!  I have 1/4 cup of coffee and 3/4 cup of milk each morning, to get me moving and awake...   but if I have any more than that, my heart freaks out and threatens to explode.  I shake, especially my hands (not good when you sew for a living) and laugh uncontrollably, frightening my husband and employees.  Milk it is.  Or...  we could have almond milk with the coffee cake when you come over.  It's delicious and would pair so nicely with this cake.  And while this cake is gone, don't worry, I have plenty more frozen raspberries to make more, so c'mon over!

Trying to lose weight and you're NOT helping! Yummmmmm! Maybe I can make some modifications, like whole wheat flour and yogurt instead of sour cream....or maybe I just won't make it at all. I'd probably want to eat the WHOLE thing!  Cry (read that as )drooling, not crying! LOL!

You can *TOTALLY* use fat free sour cream and cholesterol free egg product.  I do all the time!  Just trust me about the butter, and not margarine.  You don't want to swap the calories in the butter for the chemicals in the margarine though.  Trust me.  Or at least trust Alton Brown, and his episode of Good Eats, "A Case for Butter".  And remember, it's only 1/4 cup.  Smiley 
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« Reply #11 on: August 02, 2010 06:41:54 AM »

That looks and sounds so good!
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« Reply #12 on: August 02, 2010 06:59:31 AM »

yummmm!!  Shocked
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« Reply #13 on: August 02, 2010 02:01:44 PM »

I would use the butter anyway. Hydrogenated fats are worse for you than saturated. A little butter now and then doesn't hurt. It's when you eat it every day that it damages your arteries. I usually swap olive oil, or canola for the butter in most recipes.
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« Reply #14 on: August 02, 2010 05:10:42 PM »

i'll be doing this with the surplus of blackberries from my backyard! thanks so much!
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« Reply #15 on: August 02, 2010 08:04:25 PM »

i'll be doing this with the surplus of blackberries from my backyard! thanks so much!

Yay!  I never thought to mention that I've made this with blackberries too, and it is WONDERFUL!
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« Reply #16 on: August 03, 2010 09:08:07 PM »

Thanks for sharing the love...that looks so delicious Shocked)
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« Reply #17 on: October 06, 2010 10:00:43 PM »

I have now made this twice (with frozen raspberries, exactly as you said to) and the third version is in the oven right now, with strawberries!  Everyone loves it,th goes back for seconds, and then maybe just one more little crumb... It's now my go-to recipe for 'Bring a Dessert' or 'Quick, I need sweet stuff!'. 

Thank you, thank you for sharing such a great recipe!!! 
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« Reply #18 on: November 17, 2010 04:55:58 PM »

Ooh, this looks so good! I love that you say it's not too sweet, I'm not sure if it's a getting older thing or because of my various experiments with eating low sugar or no sugar for a few weeks at a time, but I do not love overly sweet things any more! (holy run-on sentence, batman!)
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« Reply #19 on: November 22, 2010 09:44:02 AM »

I agree, I can't eat anything that's too sweet so I'm excited to try this out. I've been looking for an awesome coffee cake recipe and I think I've found it! I can't wait to try it out, it looks soooo yummy!
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