Taste of Home
Raspberry-Almond Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 15 servings.
This fruity raspberry almond coffee cake is an awesome brunch treat. If you can’t find raspberries, try blueberries or strawberries. —Lisa Varner, El Paso, Texas
Ingredients
-
2 cups all-purpose flour
-
3/4 cup sugar
-
1/4 cup packed brown sugar
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
2 large eggs, room temperature
-
1 cup buttermilk
-
1/3 cup unsweetened applesauce
-
1/3 cup butter, melted
-
1/2 teaspoon almond extract
-
2 cups fresh or frozen raspberries
-
TOPPING:
-
2/3 cup sliced almonds
-
1/2 cup packed brown sugar
-
1 teaspoon ground cinnamon
Directions
-
1.
Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened. Gently fold in raspberries.
-
2.
Transfer batter to a 13x9-in. baking pan coated with cooking spray. In a small bowl, mix topping ingredients; sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Serve warm.
Nutrition Facts
1 piece: 229 calories, 7g fat (3g saturated fat), 40mg cholesterol, 207mg sodium, 38g carbohydrate (23g sugars, 2g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC