Recipe : Raspberry Almond Coffe Cake
Raspberry Almond Coffee Cake is a heavenly cake made with layers of raspberries & an almond streusel filling. It's perfect for holiday breakfasts like Easter, Mother's Day or Father's Day. It's also terrific to serve as a dessert.
Cook Time : 1 hour 30 minutes
Servings : 16
Ingredients :
1 cup sliced almonds
1 heaping tablespoon UNBLEACHED flour
1/4 cup granulated sugar
3/4 cup unsalted butter softened
1 1/2 cups granulated sugar
4 massive eggs
2 tsp. almond extract
1 cup bitter cream
1/four tsp. sea salt
3/four tsp. baking soda
1 half of tsp. baking powder
three 1/four cups UNBLEACHED all-motive flour (bleached flour toughens baked goods)
18 ounces. ctn. fresh raspberries
1 cup powdered sugar
1-2 tbsp. milk
How To Make :
Preheat oven to 350°.
Generously grease and flour a 10- or 12-inch bundt pan.
In small bowl, integrate ¼ cup white sugar with 1 heaping tablespoon flour and sliced almonds; mix nicely.
Set aside.
In a massive bowl of electrical mixer, at medium pace, beat butter, remaining 1 ½ cups sugar, almond extract, eggs, baking soda, baking powder, salt and sour cream.
Stir in flour with a wood spoon to mix properly.
turn one-third of batter into organized pan, spreading calmly.
Sprinkle with half the raspberries and half of the almond aggregate.
Repeat layering of final batter, raspberries and almond combination.
ultimately pinnacle with final third of batter and smooth the pinnacle.
Bake 1 ½ to 2 hours, or until knife inserted in center comes out clean.
Cool in pan on wire rack 20 mins.
gently eliminate cake from pan.
blend powdered sugar and milk till smooth; drizzle over cake.
Recipe Source : Raspberry Almond Coffe Cake
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