SEARCH
More 10 Photos

Raspberry Almond Coffeecake Recipe

Recipe by: 106a802496d678ba

"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h
  • Ready In1 h 30 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  • 2Combine raspberries and brown sugar in a bowl. Set aside.
  • 3In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
  • 4Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  • 5Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Ingredients
  • 10 servings
  • 173 cals
  • 1 cup fresh raspberries
  • 3 tablespoons brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup sliced almonds
  • 1/4 cup sifted confectioners' sugar
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    173
    9%
  • Fat:
    6.6
    10%
  • Carbs:
    25.9
    8%
  • Protein:
    2.9
    6%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like