Mmmmmmm…..warm coffee cake.
Warm Raspberry Almond Coffee Cake.
SO hard not to pick at those toasty almonds and that golden streusel topping. Must wait for this to cool.
This is a great little recipe that can be adapted for just about any fruit. Berries are always a good choice and when you can’t get them fresh, frozen will do.
Here’s what you need:
Flour, Sugar, Butter, Egg, Almond Extract, Milk, Raspberries, Baking Powder, Salt, Cinnamon, and Sliced Almonds.
Preheat the oven to 375 degrees.
This recipe starts, like so many others, with room temperature, softened butter. Mix 1/4 cup of butter (half a stick) with 3/4 cup granulated sugar until they are light and fluffy.
Add 1 egg and 1 teaspoon almond extract and mix until well combined.
Stir in 1/2 cup milk.
You need a separate bowl for the dry ingredients….1½ cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk them all together to combine.
Then, with the mixer on the lowest speed, slowly add the dry ingredients and mix only until the flour is mostly incorporated. Don’t over mix.
Save a tiny bit of flour and mix it with 2 cups of fresh raspberries so they don’t clump together. Gently fold the berries into the batter by hand.
Sadly, those lovely berries will all fall apart no matter how gentle you are folding them in. BUT, they’ll still taste great and the batter is now pretty and pink.
Pour the batter into a buttered or greased 8 inch baking pan.
Any good coffee cake deserves a good crumbly topping! In a small bowl, combine 1/4 cup butter (the other half stick), 1/2 cup sugar, 1/2 cup flour, and 1/2 teaspoon cinnamon.
Use your fingers to work the butter into the dry ingredients until you have a sandy texture with some small butter clumps remaining.
I have 1/2 cup of sliced almonds. Add half of them to the streusel topping.
Sprinkle the topping over the coffee cake and then top the topping with the remaining sliced almonds.
Bake at 375 degrees for 40-45 minutes or until a toothpick inserted into the center comes out mostly clean….a few crumbs are okay on the toothpick as long as nothing is gooey.
You must now resist the urge to pick at this coffee cake as it cools.
Cut the cooled cake into squares and dig in!
Here’s the recipe:
Someone (I’m suspecting Jen) gave me this recipe but with made with blueberries. If it is your recipe, please let me know so I can give proper credit!