Raspberry Almond Coffeecake
Looking for a breakfast or brunch treat thats both delicious and elegant? This Raspberry Almond Coffeecake combines the sweet-tartness of raspberries with a rich, almond-flavored batter, finished with a crumbly streusel topping. Perfect with coffee, this cake is a must for any occasionwhether its a special gathering or a cozy morning at home.
Time & Servings
Prep Time: 20 mins
Servings: 9
籠 Ingredients
All-purpose flour
Sugar
Baking powder
Eggs
Almond extract
Fresh or frozen raspberries
Butter
Sliced almonds for garnish
Instructions
1. Prepare the batter: In a large bowl, combine flour, sugar, and baking powder. Add in softened butter, eggs, and almond extract, and mix until smooth. The almond flavor will shine through, giving the cake a rich taste.
2. Layer with raspberries: Pour half of the batter into a greased baking dish. Layer fresh or frozen raspberries over the batter. Add the remaining batter on top, spreading it gently to cover the berries.
3. Make the crumb topping: Combine butter, sugar, and flour to make a crumbly mixture. Sprinkle this over the top of the cake along with sliced almonds for extra texture and flavor.
4. Bake: Bake at 350F 175C for 35-40 minutes or until golden and a toothpick inserted comes out clean. Let the cake cool before drizzling with a simple almond glaze.
5. Almond glaze: Mix powdered sugar, almond extract, and milk until smooth. Drizzle the glaze over the cooled coffeecake for a sweet finish.
Pro Tip: For an extra burst of flavor, add a handful of blueberries or blackberries to the raspberry layer.
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