Raspberry Almond Coffee Cake Recipe
- 1 cup fresh raspberries
- 3 tablespoons brown sugar
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup sour cream
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds
- 1/4 cup confectioners' sugar
- 1-1/2 teaspoons 2% milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350°. In a small bowl, combine raspberries and brown sugar; set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened.
- Spoon half of batter into a greased and floured 8-in round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
- Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. In a small bowl, combine icing ingredients; drizzle over coffee cake. Serve warm. Yield: 8 servings.
Reviews for Raspberry Almond Coffee Cake(15)
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I Almost threw the batter away when I saw how thick it was. Like playdough, so I added enough milk to loosen mixture to a cake batter consistancy. Worked great! Tasted great, not too sweet.
Made this for Mother's day brunch but unfortunately can't rate it because the dog ate it off the counter! She seemed to think it was very delicious :)
Exceptional! This coffee cake was delicious and I can't wait to make it again!
I've actually made this one several times and while the taste is very good, the "batter" isn't a batter at all...it's a thick dough that doesn't spread easily and is actually a pain in the tush to work with. My search for a quick, easy, and tasty fruit coffee cake continues.
Very good. Instead of putting the dough in the pan and then trying to spread it around the pan; I took some dough, flattened it into strips by pulling on it with my hands before laying it into the pan. I then put the strips side by side in the pan. This worked well to get the dough to cover the entire pan for me.
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