Raspberry Bliss Coffee Cake: A Sweet-Tart Delight!

Raspberry Almond Coffee Cake Recipe 🍰

Overview:

Indulge in the delightful fusion of fresh raspberries, crunchy almonds, and the comforting aroma of a moist coffee cake with this easy-to-follow recipe. Perfect for breakfast or as a sweet treat any time of the day!

Key Information:

• Name: Raspberry Almond Coffee Cake
• Category: Breads
• Keywords: Breakfast, Raspberries, Grains, Berries, Fruit, Oven, Easy
• Total Time: 55 minutes
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
• Servings: 1 8-inch round cake
• Rating: ⭐⭐⭐⭐⭐ (5/5 stars)
• Calories: 1567.3 per serving
• Nutritional Information (per serving):
  • Fat: 52.7g
    • Saturated Fat: 29.7g
  • Cholesterol: 307.6mg
  • Sodium: 1172.2mg
  • Carbohydrates: 252.3g
    • Fiber: 11.4g
    • Sugar: 146.6g
  • Protein: 23.5g

Ingredients:

• 1 cup fresh raspberries
• 3/4 cup 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
• 1/2 cup sour cream
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 egg
• 1/4 cup confectioners’ sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• 1/4 cup sliced almonds

Instructions:

1. Prepare Raspberry Mixture:

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   • In a bowl, combine fresh raspberries and brown sugar.
   • Set aside to let the flavors meld.

2. Mix Dry Ingredients:

   • In a large mixing bowl, combine all-purpose flour, white sugar, baking powder, baking soda, and salt.
   • Create a well in the center of the flour mixture.

3. Incorporate Wet Ingredients:

   • Into the well, add sour cream, melted butter or margarine, 1 teaspoon of vanilla extract, and the egg.
   • Gently stir the mixture until just moistened, being careful not to overmix.

4. Layering the Batter:

   • Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
   • Spoon 2/3 of the batter into the prepared pan, spreading it evenly along the bottom.
   • Evenly distribute the raspberry mixture over the batter.

5. Finishing Touches:

   • Spoon the remaining batter over the raspberry layer.
   • Sprinkle sliced almonds evenly on top of the batter.

6. Baking:

   • Place the cake pan in the preheated oven and bake for approximately 40 minutes, or until a wooden pick inserted into the center comes out clean.

7. Cooling and Glazing:

   • Once baked, allow the cake to cool in the pan for 10 minutes on a wire rack.
   • Carefully invert the cake onto a serving dish.
   • In a small bowl, combine confectioners’ sugar, milk, and 1/4 teaspoon of vanilla extract to make the glaze.
   • Stir the glaze until smooth, then drizzle it over the cooled cake.

Serving Suggestions:

• Serve this delectable Raspberry Almond Coffee Cake warm or at room temperature.
• Pair with a hot cup of coffee or tea for a delightful breakfast or afternoon treat.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

Enjoy!

Savor each bite of this irresistible coffee cake, bursting with the sweet-tart flavor of raspberries and the satisfying crunch of almonds. Whether you’re hosting brunch or simply treating yourself, this recipe is sure to impress with its delicious simplicity and homemade charm.