Raspberry Almond Coffee Cake
Course:
Dessert
Ingredients
Crumb Topping
- 114 grams Butter (melted)
- 1⁄4 teaspoons Almond Extract
- 100 grams Brown Sugar
- 50 grams Sugar
- 125 grams Plain Flour
- 1⁄4 teaspoons Salt
- 48 grams Almonds (slivered)
Cake
- 114 grams Butter (room temperature)
- 133 grams Sugar
- 2 Egg (room temperature)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 188 grams Plain Flour
- 56 grams Almond Flour
- 3⁄4 teaspoons Baking Powder
- 1⁄4 teaspoons Baking Soda
- 1⁄2 teaspoons Salt
- 115 grams Sour Cream (or yogurt)
- 123 grams Raspberries
Steps
- Preheat the oven to 175°C conventional and line the bottom of a 22-cm round pan with parchment paper and generously grease the sides. Set aside.
- First, make the crumb topping. In a medium bowl, add the melted butter, almond extract, brown sugar, granulated sugar, flour, salt, and almonds. Use a fork to stir together until the mixture clumps together. Set asides.
- Next, make the cake. With an electric mixer, beat the butter and granulated sugar together on medium speed in a large bowl until light and fluffy, about 2 minutes.
- Add the eggs one at a time and beat at low speed, scraping down the bowl between each addition.
- Add the vanilla and almond extract and beat well.
- In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. With the mixer on low speed, add half the dry ingredients, then all of the sour cream, then the other half of the dry. It’s okay if the batter still has a few lumps in it–you don’t want to overmix.
- Gently fold in the fresh raspberries.
- Transfer the batter to the prepared pan, using a rubber spatula to spread it into an even layer.
- Sprinkle the crumb topping all over the batter. If desired, pull a few of the raspberries up to the top so they peek through the crumb topping.
- Bake until a butter knife inserted into the middle comes out mostly clean (a crumb or two attached is OK!), 40 to 45 minutes.
- Place the pan on a cooling rack and allow the cake to cool completely in the pan before turning out. Dust the top with powdered sugar if desired and enjoy!
Source: https://bromabakery.com/raspberry-almond-coffee-cake/