Friday, June 8, 2012

Raspberry Almond Coffee Cake

I made this coffee cake a few days ago and I couldn't wait to share it with you, so I bumped it up on the list even though I have dozens of other things ready to post. I've had this recipe flagged for awhile so I was just waiting for the right time to make it. I get so tired of my usual breakfast that I needed my day to start off with something better than cereal or my usual boring toasted english muffin with peanut butter. This coffee cake hit the spot; it was super moist from the sour cream, the almonds on top give it a nice crunch and the raspberries inside were so juicy and sweet it paired perfectly with my morning coffee.

Ingredients for Coffee Cake:
6oz Container of Fresh Raspberries
3 Tbsp Brown Sugar
1 Cup Flour
1/3 Cup Sugar
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/8 Tsp Salt
1 Egg - Beaten
1/2 Cup Sour Cream
1 Tsp Vanilla Extract
3 Tbsp I Can't Believe it's Not Butter - Melted
1/4 Cup Sliced Almonds
Pam Spray

Ingredients for Icing:
1/4 Cup Powdered Sugar
1 and 1/2 Tsp Skim Milk
1/4 Tsp Vanilla Extract

Start by preheating your oven to 350 F, spray a 9in round cake pan with Pam and set aside. Next in a small bowl gently toss the washed raspberries with the brown sugar until they are all coated, set aside. In a large bowl combine all of your dry ingredients: flour, salt, sugar, baking powder and baking soda.
In a medium sized bowl whisk together all of your wet ingredients: the beaten egg, melted butter, sour cream and vanilla extract.
Pour your mixed wet ingredients into the big bowl of dry ingredients. Using a rubber spatula stir everything together until you have a dense batter. Spoon half of the batter into the bottom of the sprayed cake pan. Carefully spread it out using your spatula to cover the entire pan, there will be just enough to get to the edges.
Place all of the sugared raspberries out on top of the batter. Spoon the remaining batter on top of the raspberries, carefully spread it out to the edges. The raspberries will not be fully covered, most of them will be peaking out but that's ok, again you will have just enough to get to the edges.
Sprinkle the almonds on top and bake for 20-25 minutes or until a toothpick comes out clean. My coffee cake was ready in 23 minutes. Take it out of the oven and let it cool for 15 minutes on a cooling rack. Half way through the cooling, run a knife around the edges of the pan to loose the cake, this will help you later when you need to get it out of the pan. When it has finished cooling, run the knife around the edges again. To get the cake out of the pan: take a flat cookie sheet and place it on top of the pan, flip the cake over onto the cookie sheet. Take whatever plate or platter you are going to serve it on and put it on top of the cake on the cookie sheet and flip it again.  Viola!
Allow it to cool another 10 minutes or so. While it is cooling make your glaze. In a small bowl combine the powdered sugar, vanilla and milk. Stir and drizzle it over the top of the entire coffee cake. I had a piece immediately because I couldn't wait another minutes to try it but I suggest waiting till it is completely cool before eating.
Enjoy!! - Nicole


  1. This looks so delicious. I can't wait to give it a try :)

  2. These would be delicious for breakfast or a yummy treat anytime! We are so glad that you linked up to our "Strut Your Stuff Saturday". Please join us again!! -The Sisters

  3. Nicole,
    I already printed this recipe :) Looks super delicious! I can't wait to try it. Thanks so much for stopping by Creative Thursday last week. I couldn’t do these parties without you. Can’t wait to see what you link up this week. Have a great week.

  4. I rarely use raspberries and looking at this, I am wondering why. We adore coffee cakes. Thanks for motivating me.

  5. Looks super tasty! Thanks for coming to our linky party at Foodie Friends Friday!


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