Raspberry Almond Coffee Cake
Indulge in the delightful flavors of raspberries and almonds in this tender coffee cake, topped with a sweet glaze—a perfect treat for any time of day.
Equipment
- 8-inch round cake pan
- Mixing bowls
- Wire rack
Ingredients
- - 1 cup fresh raspberries
- - 3 tablespoons brown sugar
- - 1 cup all-purpose flour
- - ⅓ cup white sugar
- - ½ teaspoon baking powder
- - ¼ teaspoon baking soda
- - ⅛ teaspoon salt
- - ½ cup sour cream
- - 2 tablespoons butter melted
- - 1 teaspoon vanilla extract
- - 1 egg
- - ¼ cup sliced almonds
- - ¼ cup sifted confectioners' sugar
- - 1 teaspoon milk
- - ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8-inch round cake pan with cooking spray.
- In a bowl, combine raspberries and brown sugar. Set aside.
- In a large bowl, mix flour, white sugar, baking soda, baking powder, and salt. In another bowl, combine sour cream, melted butter, 1 teaspoon vanilla extract, and egg. Add the wet ingredients to the flour mixture and stir just until moistened.
- Spoon 2/3 of the batter into the prepared pan. Spread the raspberry mixture evenly over the batter. Spoon the remaining batter over the raspberry mixture. Top with sliced almonds.
- Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes on a wire rack.
- In a small bowl, combine confectioners' sugar, milk, and 1/4 teaspoon vanilla extract. Stir well. Drizzle the glaze over the cake. Serve warm or at room temperature.
Notes
- Be careful not to overmix the batter to maintain a tender texture.
- Substitute other berries or nuts for a variation in flavor.
- Adjust the sweetness of the glaze to your preference by adding more or less confectioners' sugar.
- Substitute other berries or nuts for a variation in flavor.
- Adjust the sweetness of the glaze to your preference by adding more or less confectioners' sugar.