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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Raspberry Almond Coffee Cake Recipe

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This recipe for Raspberry Almond Coffee Cake is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 cup sour cream
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup sliced almond

Icing:
1/4 cup powdered sugar
1 1/2 teaspoons milk
1/4 teaspoon vanilla extract

Directions:
Directions:
In a small bowl, toss the raspberries with the brown sugar.

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. Spoon half of the batter into a greased and flours 8" round baking pan. Top with raspberry mixture.

Spoon remaining batter over raspberries and sprinkle with almonds.

Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine the icing ingredients; drizzle over coffee cake. Serve warm.

Personal Notes:
Personal Notes:
Note: This coffee cake is delicious, but it is rich. I learned that it's too much for just Bouck and me, but if I make it for a brunch there are never any leftovers.

 

 

 

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