Monday, June 20, 2016

Raspberry Almond Coffee Cake

YUM is about the best word I can use to describe this! 

It was delicious warm, with the tangy raspberries and sweet warm almond glaze. The nuts added a nice texture, and each bite was rich and flavorful. I served it with eggs and for a brunch!

It looked so pretty in the dish,too. I'm embarrassed to say this was gone in a day...just the 2 of us polished it off!

Raspberry Almond Coffee Cake
(adapted from T of H)

1 c. fresh raspberries
3 Tbsp. brown sugar
Combine and set aside.

1 c. flour
1/3 c. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
Stir together and set aside.

1 egg
1/2 c. sour cream
3 Tbsp. butter, melted
1 tsp. almond extract

Mix well and then add to dry ingredients, mixing until just moistened. Pat 1/2 half the batter in a greased 8" pan. Top with berries and sprinkle with 1/4 c. sliced almonds. Then spoon on the rest of the batter.Bake at 350 for 25-30 minutes until toothpick in the center comes out clean. Let set 10 minutes and then drizzle icing over cake.

1/4 c. powdered sugar
2 tsp. milk
1/4 tsp. almond extract

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Pam said...

It looks awesome and I love raspberries! I wouldn't be surprised if I gained 5 pounds with every visit to your blog. You always have the best!

Unknown said...

I have made blueberry coffee cake with powdered sugar as my only topping and loved it. Thanks to your blog I have the same recipe again. Will be trying several of your recipes soon. They all look outstanding.

Elizabeth@ Pine Cones and Acorns said...

Looks delicious!

Stitches said...

I have made this and it is delicious. I love raspberries and almonds so it was a win, win for's very good!!