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.
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.
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.
In another mixing bowl, sift together the dry ingredients – flour, baking powder, baking soda, salt and add the sugar.
Add the wet ingredients to the dry, and mix.
The batter will be very thick.
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.
Scatter raspberries over the batter.
Cover with the remaining batter. Again, just keep spreading. You do not need to cover all the raspberries.
Sprinkle toasted almond on the cake.
Bake at 180°C for 20-25 minutes, or until an inserted skewer emerges cleanly.
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.
There you go. Make this cake and impress everyone! 🙂
- 1 cup (130g) fresh raspberries or frozen, thawed
- 3 tablespoons (42g) brown sugar
- 1 cup (125g) plain flour
- 1/3 cup (75g) sugar - I used 50g
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup (120ml) sour cream
- 3 tablespoons (42g) butter, melted and cooled
- 1 teaspoon (5ml) vanilla extract
- 1/4 cup (60g) sliced almonds, toasted
- 1/4 cup (32g) icing sugar
- 1-1/2 teaspoons (5-7.5ml) whole milk
- 1/4 teaspoon (2.5ml) vanilla extract
- In a bowl, add the egg, sour cream, melted butter and vanilla extract. Whisk to combine.
- In another mixing bowl, sift together the dry ingredients – flour, baking powder, baking soda, salt and add the sugar.
- Add the wet ingredients to the dry, and mix. The batter will be very thick.
- 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.
- Scatter raspberries over the batter.
- Cover with the remaining batter. Again, just keep spreading. You do not need to cover all the raspberries.
- Sprinkle toasted almond on the cake.
- Bake at 180°C for 20-25 minutes, or until an inserted skewer emerges cleanly.
- Cool in the pan for 15 minutes before transferring (very carefully) onto a wire rack to cool completely.
- Combine the ingredients. Pour over cake.
- I omitted the glaze.
I am linking this post to Treasure Box Tuesday hosted by Wanda Ann from Memories by the Mile and Joy from Yesterfood.
What is d size of the cake pan you used Diana? It looks gorgeous!
Hi Pohken, it was an 8-inch round pan. Thank you! 🙂
Diana, it is a GORGEOUS cake! And so simple to bake too.
How pretty, I’ll bet it’s every bit as good as it looks. Pinned it! Come share on our link party Treasure Box Tuesday @ http://memoriesbythemile.com/2015/01/19/treasure-box-tuesday-55/
xoxo
Wanda Ann @ Memories by the Mile
Thank you Wanda Ann! I have linked up – thanks for the invite!
Delicious and easy to make. Double win. I’m pinning!
Thank you Julie!!
Yummy cake Diana!!.. Can i substitute the vanilla extract with vanilla essence instead as i do not have any.. If its possible, how many ml should i use?
Thank you!!
Pat
Hi Pat yes you can. The amount will be the same!
Thank you Diana!! Love your recipe… Many thanks for the step by step tutorial!!! 🙂