Almond-Berry Coffee Cake Recipe

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Ingredients:

Serving

1 cup all-purpose flour
2/3 cup packed light-brown sugar
1/4 tsp ground cinnamon
1/2 tsp salt
3/4 cup sliced almonds, toasted
1/2 cup unsalted butter, softened
1/4 tsp almond extract
vegetable oil cooking spray
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz fresh raspberries (about 1 1/2 cups)
2/3 cup blackberry jam
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 1/4 tsp finely grated lemon zest
3 large eggs
2 tsp pure vanilla extract
1 1/4 cups sour cream

Directions:

Preheat oven to 350 degrees.
Make topping: Whisk 1 cup flour, brown sugar, cinnamon, 1/2 teaspoons salt, and almonds in a medium bowl. Using fingers, work in 1/2 cup butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
Make cake: Use cooking spray to coat a 10 tube pan with a removable bottom. Place pan on a baking sheet. Sift together 2 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoons salt into a medium bowl. Set aside.
Fold raspberries into jam in a small bowl.
Put 3/4 cup butter, granulated sugar, and lemon zest into bowl of electric mixer fitted with paddle. Mix on medium-high speed until pale and fluffy, 3-4 minutes. Reduce speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
Mix in vanilla. Reduce speed to low. Mix in half of reserved flour mixture, followed by sour cream. Add remiaining flour mixture. Beat until just combined.
Spoon HALF of batter into prepared pan. Mounf berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with topping.
Bake until golden brown and toothpick inserted into center comes out clean, 65-70 minutes.
Let cool slight on a wire rack, 10-15 minutes. Run a knife around edges of pan to loosen,. Pull up on tube to lift cake from pan. Let cool on rack for 15 minutes. Invert cake on a baking sheet, remove tube portion, then re-invert cake onto rack to cool completely.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	579.99 Kcal (2428 kJ)
Calories from fat	255.24 Kcal
		% Daily Value*
Total Fat	28.36g	44%
Cholesterol	105.72mg	35%
Sodium	292.87mg	12%
Potassium	254.78mg	5%
Total Carbs	107.96g	36%
Sugars	38.74g	155%
Dietary Fiber	3.25g	13%
Protein	8.52g	17%
Vitamin C	4.2mg	7%
Vitamin A	0.2mg	8%
Iron	1.2mg	7%
Calcium	106.3mg	11%

Amount Per 100 g
Calories	341.02 Kcal (1428 kJ)
Calories from fat	150.08 Kcal
		% Daily Value*
Total Fat	16.68g	44%
Cholesterol	62.16mg	35%
Sodium	172.2mg	12%
Potassium	149.8mg	5%
Total Carbs	63.48g	36%
Sugars	22.78g	155%
Dietary Fiber	1.91g	13%
Protein	5.01g	17%
Vitamin C	2.5mg	7%
Vitamin A	0.1mg	8%
Iron	0.7mg	7%
Calcium	62.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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