Raspberry Almond Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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 |
icing: |
1/4 cup confectioners' sugar |
1-1/2 teaspoons 2% milk |
1/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°. In a small bowl, combine raspberries and brown sugar; set aside.
2. 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.
3. 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.
4. 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.
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