Print
Email
 |
 |
 |
| prev | 1 of 3 | next |  Add a photo | |
Fresh raspberries play a starring role in this appealing coffee cake. Baked in an 8" round pan, it will make 8 servings. For a larger group double the recipe and bake in a 9" x 13" pan. Based on a recipe in Taste of Home Magazine.
Ingredients
- COFFEE CAKE:
- 1 cup fresh raspberries
- 3 tablespoons brown sugar
- 1 cup all purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup sour cream
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract (I used half vanilla extract and half almond extract)
- 1/3 cup sliced almonds
- Extra fresh raspberries as desired for garnish
- ICING:
- 1/3 cup powdered sugar
- 2 teaspoons half and half or milk
- 1/4 teaspoon vanilla extract (or almond extract)
Directions
- COFFEE CAKE:
- Preheat oven to 350 degrees F. Grease and flour an 8" round baking pan.
- In small bowl combine 1 cup raspberries and brown sugar; set aside. In large bowl combine flour, 1/3 cup sugar, baking powder, baking soda and salt.
- In smaller bowl beat the egg, then whisk in sour cream, butter and vanilla. Stir into dry ingredients just until moistened. (NOTE: Batter will be stiff, but needs to be soft enough to spread in pan. It should NOT be a batter that can pour. If batter is too stiff add a little bit of milk.)
- Spoon half the batter into prepared pan and spread to fill the bottom. Top with raspberry mixture.
- Spoon remaining batter over top of raspberries, spreading to cover. Sprinkle top with almonds.
- Bake 25-30 minutes or until a toothpick tests done in center and top is lightly golden brown.
- Remove from oven and cool 10 minutes on wire rack. Remove cake from pan.
- ICING:
- In small bowl combine icing ingredients; drizzle over coffee cake. Serve warm, with optional fresh raspberries for garnish.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 222 | |
| Calories from Fat 78 | 35% |
| Total Fat 8.86g | 11% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 207mg | 9% |
| Potassium 89mg | 3% |
| Total Carbs 33.01g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 19.62g | 13% |
| Protein 3.2g | 5% |
Advertisement
Advertisement
Reviews
Comments
Loading older comments, please wait...
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
Recipes by this chef
