Almond Coffee Cake with Raspberries

Still warm!
  • Good cold, fabulous warm, particularly if you love that almond flavour as much as I do.

  • 2 cups fresh (or frozen, thawed and drained) raspberries
  • 1/4 cup and 2 tablespoons brown sugar
  • 2 cups all-purpose flour
  • 2/3 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup butter, melted
  • 1 tbsp. milk
  • 2 teaspoons almond extract
  • 2 eggs
  • 1 cup sliced almonds
  • Glaze:
  • 1/2 cup sifted confectioners’ sugar
  • 2 teaspoons milk
  • 1/2 teaspoon almond extract (restrain yourself here!–1/2 tsp is enough)

Preheat oven to 350. Spray a 9 inch springform pan with cooking spray.
Combine brown sugar with raspberries and set aside. 
In a large mixing bowl, combine dry ingredients.
In a smaller mixing bowl, combine sour cream, melted butter, milk, almond extract and eggs, stirring well to combine. Add to dry ingredients and stir to just combine. Batter will be very stiff. Spread 2/3 of the batter in the pan, spread the raspberries over this layer, then top with the remaining batter. It may not cover all the raspberries. Don’t worry.  
Sprinkle the almonds on top to cover any bare patches. It will all come out just fine!
Bake for 60-65 minutes until knife inserted comes out clean. Let stand for 10 minutes, then drizzle with glaze. Serve warm. Oh . . .  so good.

About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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