Raspberry Almond Coffeecake

It was mom’s birthday yesterday, so I decided to make her a cake…

A raspberry almond coffeecake to be exact.

Scrumptious.

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

Glaze:

  • 1/4 cup sifted confectioners’ sugar
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 6 inch round cake pan with cooking spray.
  2. Combine raspberries and brown sugar in a bowl. Set aside.
  3. 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.
  4. 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.
  5. 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!

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