This Raspberry Almond Coffee Cake is a simple recipe that lets the flavors of the two main ingredients shine. The cake is not too sweet and has the irresistible tartness of the berries and the crunch of the nuts in every bite.
Ingredients for cake:
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
1/2 cup sour cream
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds
Ingredients for icing:
1/4 cup confectioners’ sugar
1-1/2 teaspoons milk
1/4 teaspoon vanilla extract
1. Preheat oven to 350°F.
2. In a small bowl, combine raspberries and brown sugar; set aside.
3. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
4. In a small bowl, whisk egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened.
5. Spoon 2/3 of batter into a greased and floured 8-inch round baking pan (The batter is very thick and I found it hard to completely cover the bottom of the pan. Don’t worry, it puffs up after baking.). Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
6. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
7. In a small bowl, combine icing ingredients; drizzle over coffee cake. Serve warm.
Recipe slightly adapted from Taste Of Home Magazine
The Postelles, a band out of NYC, released their second album this past April. They are continuing along with their brand of retro-jangle pop with plenty of catchy hooks.
“You can rest your lonely lips on me.”
This is my favorite Postelle’s song, done acoustic style.
Check out The Postelles on the band’s Website, where you can learn about an October gig in Mexico City and buy their music.