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Topic: Amazing Raspberry Almond Coffee Cake ~ Perfect summer treat! Not too sweet!  (Read 6976 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

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.

« 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 »


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!
« Reply #8 on: August 01, 2010 08:04:22 PM »

Ohhh, that looks so good! Thanks for sharing!

« 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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