This magnificent Almond Raspberry Coffee Cake is one of my favorite cakes to bake. This recipe serves up a very generous sized cake with 10 hearty slices. An easy and moist, lemon and sour cream batter filled with fresh raspberries in between two layers and topped with sliced almonds and raspberry halves, sprinkled with powdered sugar once cooled.
You have to try this one!
To make Almond Raspberry Coffee Cake, you will need the following ingredients:
Preheat oven to 375 °F. Line a 10-inch springform pan with parchment paper along the bottom, close sides and butter sides and bottom of the pan.
In a bowl, whisk the eggs, sugar and softened butter for 2 minutes until mixed.
In a separate bowl combine the sour cream, oil and lemon juice for 1 minute.
Add the cream mixture to wet ingredients bowl and mix together.
In a bowl, mix the flour and baking powder together.
Prepare the batter by adding half of the flour mix to the wet ingredients bowl, mix and then add the remaining half and mix until batter forms.
In mixing bowl, combining the cream cheese and sugar and mix together.
Pour ¾ cake batter into the baking pan and spread over evenly. Spread a layer of cream cheese filling, evenly over the batter.
Add 6oz raspberries, pushing them firmly into the cream cheese layer and then top with remaining cake batter, again spread evenly.
Top your cake with almond slices and remaining raspberries, pushing them into the cake batter firmly. You may want to slice your raspberries in half.
Bake in preheated oven for 40-50 minutes until a wooden toothpick inserted into the center comes out clean.
Remove from oven, cool completely and sprinkle powdered sugar over the top for decoration. Enjoy!
You definitely have to try this Almond Raspberry Coffee Cake recipe if you enjoy a slice of cake at teatime! The sour cream helps to make this batter extra moist and it's just fabulous! You know that I love seeing your creations so don’t forget to tag #cookmerecipes in your own posts online.
Vegetarian Recipes
