This Almond Raspberry Coffee Cake is AMAZING!
Made with a tin of raspberry pie filling and other ingredients that you probably already have on hand, it's a quick and easy recipe too ... and turns out every time!
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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, I have done that numerous times, and it turns out equally as yummy!
Serve warm, or cold, plain or with a dollop of whipped cream or ice cream.
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup margarine
1 tsp. almond extract
1 can raspberry pie filling, (about 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, for topping
fresh raspberries, optional, for garnishing
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.
Optional - add some fresh raspberries as a garnish on top of the Almond Raspberry Coffee Cake.
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