Recipe : Raspberry Almond Coffee Cake
Raspberry Almond Coffee Cake is a heavenly cake made with layers of raspberries & an almond streusel filling. It's perfect for holiday breakfasts like Easter, Mother's Day or Father's Day. It's also terrific to serve as a dessert.
Prep Time : 20 minutes
Cook Time : 1 hours 30 minutes
Serve : 16
Ingredients :
- 1 cup sliced almonds
- 1 heaping tbsp UNBLEACHED flour
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter (softened)
- 1 1/2 of cups granulated sugar
- 4 large eggs
- 2 tsp. almond extract
- 1 cup sour cream
- 1/4 tsp. sea salt
- 3/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 3 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 18 ounces. ctn.fresh raspberries
- 1 cup powdered sugar
- 1-2 tbsp. milk
How To Make :
- Preheat oven to 350°.
- Generously grease and flour a 10- or 12-inch bundt pan.
- In small bowl, combine ¼ cup white sugar with 1 heaping tablespoon flour and sliced almonds; mix well.
- Set aside.
- In a big bowl of electrical mixer, at medium speed, beat butter, remaining 1 ½ cups sugar, almond extract, eggs, baking soda, baking powder, salt and sour cream.
- Stir in flour with a wooden spoon to mix nicely.
- Turn one - third of batter into prpepared pan, spreading evenly.
- Sprinkle with half of the raspberries and half of the almond mixture.
- Repeat layering of closing batter, raspberries and almond aggregate.
- Finally top with last third of batter and smooth the top.
- Bake 1 ½ to 2 hours, or until knife inserted in center comes out clean.
- Cool in pan on wire rack 20 minutes.
- Remove the cake from pan.
- Mix powdered sugar and milk until smooth; drizzle over cake.
Recipe Source : Raspberry Almond Coffee Cake
