It was mom’s birthday yesterday, so I decided to make her a cake…
A raspberry almond coffeecake to be exact.
I usually don’t bake with raspberries since they are so tart, however, I decided to give them a chance with this coffeecake recipe. So glad I did because this cake was delicious. Fruity, fluffy, and light – everything a coffee cake should be.
This recipe was slightly tweaked from allrecipes.com and made one 6-inch cake.
- 1 cup fresh raspberries (used one small carton)
- 3 tablespoons brown sugar
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup sour cream
- 2 tablespoons margarine, melted
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup sliced almonds
- 1/4 cup sifted confectioners’ sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Spray an 6 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, margarine, 1 tsp vanilla, milk, & egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 50-60 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Glaze: combine confectioners’ sugar, milk, and 1/4 tsp vanilla. Stir well and drizzle glaze over warm cake.
The flavors melded so well together. Cake was moist, raspberries were sweet, and the almonds gave a nice crunch.
Really easy to put together, you don’t even need a mixer!
Loved everything about this cake – flavor, texture, and especially the appearance.
So have I sold you on trying this recipe yet? You won’t be disappointed!