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Coffee and cake are like a wink and a smile - you'll take one without the other but given the choice, you want the pair. Raspberries and almonds lift this coffee cake to a tart and nutty place. The recipe doubles easily in a 9x13 pan to accommodate all those wanting a little bit more.
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Nutritional Facts 1 piece equals 226 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 148 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Raspberry Almond Coffee Cake in Taste of Home February/March 2012, p81
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Reviewed on Mar. 26, 2012 by jutyal
I made 2 of these coffee cakes yesterday for a brunch-it received fabulous reviews!! Also, I did add almond extract instead of the vanilla extract to the icing which gave the coffee cake more of an almond flavor. The batter was thick, but worth the work. This was delicious and I will make it again!!
Reviewed on Mar. 12, 2012 by gp5mjg
This recipe is very easy and very tasty. It does take a little bit of work to spread the dough in the pan. What worked best was to put small spoonfuls all around the pan and then, with the back of a teaspoon to slowly press the dough over the entire bottom. For the top I used pretty much the same method but didn't try to get complete coverage. I made 2 and they disappeared. I am going to try it again with perhaps 1/2 more of the recipe to try and eliminate the work of spreading the batter around.
Reviewed on Mar. 08, 2012 by jewels82
made it 4 times now! love it! thank you!
Reviewed on Mar. 07, 2012 by jsgould
feel like there is a missing ingredient as the batter is really thick like dough and very difficult to spread in a cake pan. Any suggestions?
Reviewed on Feb. 18, 2012 by Kuzzy5
Very good- Loved this.The batter is like a dough - but when cooked is a great coffee cake. Great warm with that cup of coffee.
Very good- Loved this.
The batter is like a dough - but when cooked is a great coffee cake. Great warm with that cup of coffee.
Reviewed on Feb. 15, 2012 by jhelmbre
Excellent and easy. I used frozen blueberries, and it was great.Jeanne H
Excellent and easy. I used frozen blueberries, and it was great.
Jeanne H
Reviewed on Jan. 27, 2012 by Jill Merritt
This is a keeper! It was moist and not too sweet.
Reviewed on Jan. 24, 2012 by gastoncty
Double-checked the recipe ingredients here and in the magazine to make sure I used everything. The "batter" is more like a dough.The finished cake is more like a cobler. However, it does taste great.
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