raspberry almond coffee cake

Before you think I have really gone bonkers, no I didn’t add any coffee to this cake! Raspberry and coffee? Hmm, I guess it may work for some but it sounds pretty odd to me.

This is a coffee cake. This means that it is a cake that is normally eaten with coffee. Or tea, depending on where you come from, and with most coffee cakes, this cake is especially easy to make.

And totally gorgeous.

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It’s like a cake version of a pizza. 🙂

The combination of raspberry and almond is classic, and always works like a dream.

I made the cake using my Tovolo dough whisk, which will soon be available in Singapore! For updates, like Tovolo’s Facebook Page.

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Here’s how to make this cake – all it takes is 10 minutes (sans baking time).

In a bowl, add the egg, sour cream, melted butter and vanilla extract. Whisk to combine.

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In another mixing bowl, sift together the dry ingredients – flour, baking powder, baking soda, salt and add the sugar.

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Add the wet ingredients to the dry, and mix.

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The batter will be very thick.

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Spread half the batter on the bottom of the baking pan. It will look like there isn’t enough, but there is. Just keep spreading.

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Scatter raspberries over the batter.

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Cover with the remaining batter. Again, just keep spreading. You do not need to cover all the raspberries.

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Sprinkle toasted almond on the cake.

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Bake at 180°C for 20-25 minutes, or until an inserted skewer emerges cleanly.

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Cool in the pan for 15 minutes before transferring (very carefully) onto a wire rack to cool completely.

If you wish, you can make the glaze and drizzle on the cake, but I am not big on glazing cakes so I left this out.

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There you go. Make this cake and impress everyone! 🙂

Raspberry Almond Coffee Cake
Serves 8
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For the cake
  1. 1 cup (130g) fresh raspberries or frozen, thawed
  2. 3 tablespoons (42g) brown sugar
  3. 1 cup (125g) plain flour
  4. 1/3 cup (75g) sugar - I used 50g
  5. 1/2 teaspoon baking powder
  6. 1/4 teaspoon baking soda
  7. 1/8 teaspoon salt
  8. 1 egg
  9. 1/2 cup (120ml) sour cream
  10. 3 tablespoons (42g) butter, melted and cooled
  11. 1 teaspoon (5ml) vanilla extract
  12. 1/4 cup (60g) sliced almonds, toasted
For the glaze
  1. 1/4 cup (32g) icing sugar
  2. 1-1/2 teaspoons (5-7.5ml) whole milk
  3. 1/4 teaspoon (2.5ml) vanilla extract
For the cake
  1. In a bowl, add the egg, sour cream, melted butter and vanilla extract. Whisk to combine.
  2. In another mixing bowl, sift together the dry ingredients – flour, baking powder, baking soda, salt and add the sugar.
  3. Add the wet ingredients to the dry, and mix. The batter will be very thick.
  4. Spread half the batter on the bottom of a 8-inch round baking pan. It will look like there isn’t enough, but there is. Just keep spreading.
  5. Scatter raspberries over the batter.
  6. Cover with the remaining batter. Again, just keep spreading. You do not need to cover all the raspberries.
  7. Sprinkle toasted almond on the cake.
  8. Bake at 180°C for 20-25 minutes, or until an inserted skewer emerges cleanly.
  9. Cool in the pan for 15 minutes before transferring (very carefully) onto a wire rack to cool completely.
For the glaze
  1. Combine the ingredients. Pour over cake.
Notes
  1. I omitted the glaze.
Adapted from noblepig
Adapted from noblepig
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
My fabulous baking tools and mixing bowls are sponsored by Tovolo Singapore. These tools and bowls will be available soon from Tovolo counters at all Robinsons stores, Metro Centrepoint, Harvey Norman Suntec City as well as their online shop, www.tovolo.com.sg. For updates on stock, please like Tovolo Singapore’s Facebook Page.

I am linking this post to Treasure Box Tuesday hosted by Wanda Ann from Memories by the Mile and Joy from Yesterfood.

TreasureBoxTuesday-7pm-MON




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