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Raspberry Almond Coffeecake

SUBMITTED BY: Melissa Marsh PHOTO BY: RSUPER

"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."

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Read Reviews (83)

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 8 inch round cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
Combine raspberries and brown sugar in a bowl. Set aside.
In 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.
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

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REVIEWS

Reviewed on Jul. 8, 2003 by MISSHEPESHU

Wow. What an amazing cake. And it's super-easy too: all you need are a few bowls and a big... MORE

Reviewed on Dec. 23, 2002 by ROY DALLMANN

This recipe was incredibly easy and went over fabulously well. Doubled the recipe and used a... MORE

Reviewed on Nov. 21, 2006 by JAIPO

This is my favorite recipe from this site. I have made it several times. I do agree with... MORE

Reviewed on Oct. 12, 2003 by moonlight sonata

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

moonlight sonata
Oct. 12, 2003

Excellent! Thanks for such a wonderful recipe. I made this twice: once for Mother's Day and for a potluck. I was asked to make it again because it was that good! The first time, the cake didn't even last a day before getting gobbled up. When making this second recipe, I used a springform pan rather than a plain 8-inch pan like I did the first time. Much easier to get the cake out of the pan, but make sure the pan is securely set because raspberry juice will drip out onto the oven floor. And make sure you have enough cooking spray in the pan so that cake will be easy to remove. The first version I made did not have glaze, and we loved it regardless. The second version I made did have glaze. I didn't care much for the glaze; it was so sweet! I think this cake stands out on its own without it! Still, your mileage may vary. I used frozen natural raspberries. They work great. But make sure they're thawed before measuring them out. And be sure to drain the juice, too. Also, in both recipes, I followed the other reviewers' advice and doubled the recipe. It was very difficult to spread out the batter into the pan the first time. The second time, I added a few tablespoons of milk, and it made quite a difference! Don't worry if you don't have enough batter to spread out on top. The almonds will cover the cake nicely.

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6 users found this review helpful

Excellent! Thanks for such a wonderful recipe. I made this twice: once for Mother's Day and... MORE

Reviewed on May 15, 2005 by HEBH

YUMM...I used previous recommendations in preparation. I multiplied the recipe by 1.5 (I... MORE

Reviewed on Jul. 27, 2003 by lightly salted

Followed others' advice: doubled batter, added milk. Turned out lovely, but it was still a... MORE

Reviewed on Dec. 23, 2002 by JUNE24

This is absolutely fabulous. It has become one of our favorite raspberry recipes. The batter... MORE

Reviewed on Jul. 27, 2003 by DANNYBELLE

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