Saturday, July 6, 2013

Raspberry Almond Coffee Cake

This one is for my mom who loves raspberries more than anyone else I've ever met! I found this recipe in a magazine a while back, took a picture of the recipe in my phone and waited until I could get fresh raspberries from the farmer's market to make this. Today, I bought a 1/2 flat of mixed raspberries and blueberries, pulled out this recipe, made a few small changes and cooked this baby up. It's lovely. Tart because of the berries, a little sweet because of the sugar, crunchy due to the almonds and barely dense because of the whole wheat pastry flour. All in all, a nice, tasty treat. And if you make 8 slices, each slice comes in right around 230 calories a piece! Not bad for dessert, though this would be a nice breakfast as well.

If you're not a raspberry fan, you could easily substitute blueberries, blackberries, huckleberries or strawberries into this recipe. You could also change the nuts for something different, but be sure to chop them up smaller so they don't weigh the cake down. I'm including the recipe for icing, but I totally forgot about the icing until I was writing this recipe down! Oops! It really doesn't need it, but feel free to add it if you want.

Raspberry Almond Coffee Cake

1 cup fresh raspberries
3 tbs brown sugar
1 cup whole wheat pastry flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 egg
1/2 cup sour cream
3 tbs butter, melted
1 tsp vanilla extract
1/4 cup sliced almonds

1/4 cup powdered sugar
1.5 tsp milk
1/4 tsp vanilla extract

1. Preheat the oven to 350 degrees.

2. In a bowl, combine the raspberries and the 3 tbs brown sugar. Stir to combine.

3. In a large bowl, combine the dry ingredients of the cake, including the sugar. In a smaller bowl, combine the egg, sour cream, butter and vanilla. Mix well. Mix the wet ingredients into the dry ingredients. Stir until combined.

4. Spoon half the batter into a greased 8"round baking pan. Top with raspberry mixture. Spoon remaining batter over the top; sprinkle with almonds. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan (I used a springform pan) to a wire rack.

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

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