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 fruit..fun 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.
Icing:
1/4 c. powdered sugar
2 tsp. milk
1/4 tsp. almond extract
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!
ReplyDeleteI 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.
ReplyDeleteLooks delicious!
ReplyDeleteI have made this and it is delicious. I love raspberries and almonds so it was a win, win for me..it's very good!!
ReplyDelete