Raspberry Almond Coffeecake Recipes

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened. Gently fold in raspberries., Transfer batter to a 13x9-in. baking pan coated with cooking spray. In a small bowl, mix topping ingredients; sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Serve warm.

Steps:

• 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.

Steps:

• preheat oven to 350°.
• Combine raspberries and brown sugar in a bowl, set aside.
• Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoons vanilla and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
• Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes on a wire rack.
• Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

Steps:

• Combine raspberries and brown sugar in a bowl.
• Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
• Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.
• Stir just until moist.
• Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.
• Spread raspberry mixture evenly over the batter.
• Spoon remaining batter into pan.
• Top with almonds.
• Bake for 40 minutes, in an 350 degree oven.
• Or until a wooden pick inserted in center comes out clean.
• Let cool for 10 minutes on a wire rack.
• Invert onto a serving dish.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
• Stir well.
• Drizzle glaze over cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
• Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
• Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
• Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.

Steps:

• Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
• Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
• Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
• Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
• Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.

Steps:

• Heat oven to 350ºF.
• Mix first 4 ingredients in large bowl. Whisk egg, sour cream and butter in another bowl until blended. Add to flour mixture. Stir just until moistened. (Batter will be lumpy.)
• Pour 2/3 of the batter into 8-inch round baking pan sprayed with cooking spray. Sprinkle with berries and brown sugar. Top with tablespoonfuls of remaining batter. Sprinkle with nuts.
• Bake 30 to 35 min. or until a toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool 20 min.
• Mix powdered sugar, 1 tsp. milk and extract. Add remaining milk, 1/2 tsp. at a time, until glaze is thin enough to drizzle. Drizzle over cake. Serve warm or at room temperature.

Steps:

• Heat oven to 350°F. Spray 9-inch round or square pan with baking spray with flour.
• In medium bowl, beat 3/4 cup milk, 1/2 cup melted butter, the vanilla, 1/2 teaspoon almond extract and the egg with wire whisk or spoon until well blended. Stir in flours, granulated sugar, baking powder and salt. Gently fold in raspberries. Spread in pan. Sprinkle almonds evenly over batter.
• Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10-cup tube pan. Gently layer raspberries evenly in the pan. Sprinkle with slivered almonds.
• Cream butter, sugar, and eggs until light and fluffy. Beat in almond extract and yogurt.
• In another bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture, beating until just combined.
• Fold in remaining raspberries (1 cup).
• Spread batter over the raspberry-almond combination in the tube pan.
• Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven. Let cool in pan for 10 minutes.
• Remove cake from pan. Sprinkle with powdered sugar before serving if desired.