Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

With raspberry season being in full swing at the moment I had a real hankering for a raspberry cake!  Oh, I do love raspberries any way I can get them, but they really shine in cakes!

 

Especially this one which had a delightful homemade raspberry sauce baked right into the middle of it.  Just look at that sweet tart lucious raspberry oooze  . . .

 

Oh boy but this is some good.   The batter is a sour cream coffee cake type of batter.  Not as in coffee flavoured batter, but as in a cake batter for a cake that you would want to enjoy with a nice hot drink either in the morning or for your break time . . . this batter is flavoured with almond and vanilla, not coffee.

 

Its equally as tasty for dessert however  . . .  with a scoop of ice cream on top or a dollop of softly whipped cream . . . the kids are sure to love LOVE this one and so will your dear hubby!

 

This cake just screams winner!  It is not officially raspberry season until I bake it at least once!!  mmmm . . .  moist almond flavoured cake with a beautiful sweet/tart seam of raspberry deliciousness running through the middle.

 

Another really good thing about this cake is that you can also bake it in the depths of winter with frozen berries . . .  ahhh . . .  a sweet taste of summer.  You just got to love that!

 

*Raspberry Amond Coffee Cake*

Serves 8 to 12

Printable Recipe

 

This is a moist and delicious cake with a tender crumb, a moreish raspberry filling and a brown sugar crumb topping.

Ingredients

  • 375g fresh or frozen raspberries (2 1/2 cups)
  • 65g granulated sugar (1/3 cup)
  • 60ml cold water (1/4 cup)
  • 1 TBS fresh lemon juice
  • 2 TBS cornflour
  • 120g butter, softened (1/2 cup)
  • 190g granulated sugar (1 cup)
  • 2 large free range eggs, lightly beaten
  • 2 tsp almond extract
  • 1 tsp pure vanilla extract
  • 140g plain flour (1 cup)
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 120g dairy sour cream (1/2 cup)
  • 90g plain flour (2/3 cup)
  • 65g soft light brown sugar (1/3 cup packed)
Read the whole recipe on The English Kitchen