May 08, 2013

Raspberry Almond Coffee Cake

As mentioned previously, Joe's family does food in bulk.  Between having a six-person immediate family and being part of an Italian extended family that often comes together for meals, every meal involves twice the necessary amount of food. There are always delicious leftovers to be had.

To supply daily feasts, Joe's mom frequents an Amish auction to buy produce in bulk to freeze for future use.  Last time Joe's parents came up for a visit they brought us a tub of frozen raspberries from the auction.  Because of the limited space in our freezer, they went in the fridge so I wanted to use them up before they turned.

I found this recipe for raspberry almond coffee cake on allrecipes.  It is absolutely delicious.
The full recipe is typed out at the bottom.

 they seriously look so good!

Mix your raspberries and brown sugar and set aside.  They'll get a little mushy and more soupy as they sit there and that is a-okay.

Now in another bowl mix your dry ingredients, and then add everything but the almonds.

Spread 2/3 of the batter in the bottom of a lightly greased pan. It calls for a 8 inch round pan, I used this ceramic casserole dish and it turned out great.

Spread your raspberries over the batter.

Dollop the rest of the batter over top.

I sprinkled mine with cinnamon and allspice, and then covered it with crushed up sliced almonds.

And bake!  for about 40 minutes on 350.

Yum yum yum.
Joe recommends using a little extra extra fruit- maybe bump it up to 1.5 or 2 cups? and a little extra sugar to match.


1 cup fresh raspberries
2 TB brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1/2 cup sour cream
2 TB melted butter
1 tsp vanilla extract
1 egg
1/4 cup sliced almonds


Preheat oven to 350, and spray your dish with cooking spray (8 inch round cake pan).

Mix brown sugar with raspberries and set aside.

In a big bowl mix flour, white sugar, baking soda, baking powder and salt.  Add in sour cream, butter, vanilla and egg. Spread 2/3 of this batter into bottom of pan.  Cover batter with raspberry mixture, and spoon remaining batter over top.  Sprinkle top with almonds.

Optional:  sprinkle top with cinnamon and allspice, or drizzle a confectionary sugar glaze over top.

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