Raspberry Almond Coffee Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup sour cream
- 1 cup fresh raspberries
For the almond streusel topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup sliced almonds
- 1/4 cup unsalted butter melted
- 1/2 teaspoon almond extract
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- In a small bowl, prepare the almond streusel topping by mixing together the flour, granulated sugar, sliced almonds, melted butter, and almond extract until crumbly.
- Pour half of the batter into the prepared cake pan and spread it evenly. Sprinkle half of the almond streusel topping over the batter. Repeat with the remaining batter and streusel, ending with the streusel on top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and almond extract to make the glaze. Drizzle the glaze over the cooled coffee cake.
- Slice and serve the Raspberry Almond Coffee Cake. Enjoy!
What makes this coffee cake truly special is the perfect balance of tangy raspberries and the delicate nuttiness of almonds. These two ingredients join forces to create a symphony of flavors that will leave you craving for more. Every bite is a delightful surprise as the juicy raspberries burst in your mouth, complemented by the subtle crunch of sliced almonds. It’s like a harmonious choir performing on your taste buds.
Now, let’s talk about the preparation. Don’t worry; this recipe won’t have you running around the kitchen like a headless chicken. It’s straightforward and hassle-free, allowing you to enjoy the baking process just as much as the final product. Gather your ingredients – all-purpose flour, baking powder, baking soda, butter, sugar, eggs, almond extract, sour cream, fresh raspberries, and sliced almonds – and you’re ready to embark on this delightful culinary adventure.
As you mix the batter, the aroma of almond extract fills the air, promising a delectable experience ahead. Once the batter is ready, gently fold in the vibrant raspberries, treating them with care to preserve their juicy goodness. Pour half of the batter into your cake pan, sprinkle it with a generous layer of almond streusel, and repeat. Trust me, the combination of fluffy cake, tangy berries, and nutty streusel is a match made in dessert heaven.
Now, it’s time to let the oven work its magic. Pop that pan into a preheated oven and patiently wait as your kitchen fills with the irresistible scent of a coffee cake in the making. Be warned, your patience will be tested during those 40-45 minutes of baking time, but let me assure you, my friend, it’ll be worth the wait.
As the cake emerges from the oven, golden and tantalizing, your heart will skip a beat. Allow it to cool for a few minutes, as tempting as it may be to dive right in. Once cooled, prepare a simple glaze with powdered sugar, milk, and a touch of almond extract. Drizzle it gracefully over the cake, adding a touch of sweetness and a stunning finish.