I don't think I have to convince anyone how good coffee cake always seems to taste. Whether you eat it in the morning with coffee or in the afternoon with hot tea....it's just always so dang good! This recipe is no exception. It was our little treat today.
Anytime I'm at Costco and they have great looking berries, I grab them and throw them in the freezer for when inspiration hits. Why buy a coffee cake when they are so easy to make? I threw this one together while I was getting the boy's breakfasts made and making their lunches for school. I am the ultimate multitasker.
Anyway, next time you see some beautiful raspberries, pick them up and give this a whirl. No mixer needed!
Raspberry Almond Coffee Cake
From Taste of Home
1 cup fresh raspberries or frozen, thawed
3 Tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds
1/4 cup confectioners' sugar
1-1/2 teaspoons whole milk
1/4 teaspoon vanilla extract
In a bowl, combine raspberries and brown sugar; set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Batter will be dense.
Spoon half the batter into a greased and floured 8 inch round baking pan. (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.) Top with raspberry mixture. Spoon the remaining batter over raspberries. (Again, it will seem like there is not enough batter. Just swirl it around gently, you don't have to completely cover the raspberries.) Sprinkle with almonds (I did not have sliced almonds as the recipe called for so I just coarsely sliced whole almonds, worked fine.)
Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes before removing from pan. During the cooling time, carefully run a sharp knife around the edges to loosen them.
In a small bowl, combine the icing ingredients; drizzle over the coffee cake and serve.
I entered this recipe into My Fitness Pal to get the calorie information. If you are not using My Fitness Pal, it's pretty much the coolest/best way to track calories.
Here's the low-down per serving:
Calories: 251; Total Carbs 29 g; Total Fat 13 g; Protein 3 g
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