Almond Raspberry Coffee Cake Recipe
Quick and Easy Raspberry Cake
For an easy, quick Raspberry Coffee Cake Recipe with amazing flavour try this Raspberry Almond Coffee Cake.
The almond extract and the sliced almonds combine beautifully with the raspberry filling to create a scrumptious, mouth watering taste! You can also substitute blueberries in the place of raspberries for the filling. Serve warm, or cold with whipped cream or ice cream.
Ingredients2 1/4 cups flour
3/4 cup sugar
3/4 cup margarine
1 egg
1 tsp. almond extract
1 can raspberry pie filling, (19 oz. size)
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk (or yogurt, or sour cream)(if using yogurt or sour cream, I usually add a few tbsps. of whole milk)
1/4 cup sliced almonds
Directions Combine the flour and sugar in a large bowl. Cut in the margarine until crumbly. Set aside 1/2 cup for the topping. Add to the remaining crumb mixture, the baking powder and soda. Beat the egg with a fork, and add the buttermilk (or yogurt, or sour cream), and the almond extract and mix well. Add the above mixture to the crumb mixture and stir till moist. Spread 2/3 of the batter into the bottom and 2 inches up the sides of a 9" spring form pan. Spoon the raspberry pie filling evenly over the batter. Drop the remaining 1/3 of the batter over the filling. Stir the almonds into the reserved crumbs, and sprinkle over the batter to cover. Bake at 350° f for approx. 60 - 65 minutes or until a toothpick inserted near the center comes out clean. Serves 9 - 12.
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