Raspberry Almond Coffee Cake
Start your morning with this delicate and delicious cake, laced with fresh raspberries and an unexpected almond crunch.
Recipe - Downers Grove, IL
Raspberry Almond Coffee Cake
0
Servings8
0Calories431
Ingredients
Fresh Thyme avocado oil cooking spray
2 cups Fresh Thyme unbleached all-purpose white flour
2/3 cup Fresh Thyme organic cane sugar
1/2 cup almond flour
1/3 cup packed Fresh Thyme light brown sugar
1 tsp. Fresh Thyme baking powder
1 tsp. Fresh Thyme baking soda
1/2 tsp. Fresh Thyme fine sea salt
2 Fresh Thyme large eggs, lightly beaten
1 cup buttermilk
1/2 cup Fresh Thyme unsalted butter, melted
1 tsp. almond extract
1 1/2 cups fresh or frozen raspberries
1/2 cup sliced almonds
Directions
- Spray a 9-inch round springform pan with cooking spray.
- In a large bowl, stir together flour, cane sugar, almond meal flour, brown sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together eggs, buttermilk, melted butter, and almond extract. Add buttermilk mixture to dry ingredients. Stir just until combined.
- Spoon and spread batter in prepared pan. Top with raspberries and sliced almonds. Cover and refrigerate overnight.
- Preheat oven to 350˚F. Uncover cake and bake for 50 to 55 minutes or until cake is golden brown and a wooden toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pan and serve slightly warm, if desired.
Nutritional Information
Each serving contains: 431 calories, 20 g fat, 8 g saturated fat, 0 g trans fat, 78 mg cholesterol, 413 mg sodium, 57 g carbohydrates, 4 g fiber, 29 g sugar, 9 g protein. Daily values: 9% vitamin A, 7% vitamin C, 9% calcium, 13% iron.
0 minutes
Prep Time
0 minutes
Cook Time
8
Servings
431
Calories
Shop Ingredients
Makes 8 servings
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
$5.99$1.20/fl oz
Bob's Red Mill Unbleached White All-purpose Flour - 5 Pound
$6.49$1.30/lb
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Not Available
Fresh Thyme Light Brown Sugar - 32 Ounce
$2.99$0.09/oz
Rumford Baking Powder - 8.1 Ounce
$3.99$0.49/oz
Fresh Thyme Pure Baking Soda - 16 Ounce
$0.99$0.06/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$2.99
Organic Valley Cultured 1% Lowfat Buttermilk - 32 Ounce
$4.69$0.15/oz
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.49$4.49/lb
Simply Organic Almond Extract - 2 Ounce
$5.99$3.00/oz
Raspberries - 6 Ounce
$3.99$0.67/oz
Made With Sliced Almonds Tub - 6.5 Ounce
$7.99$1.23/oz
Nutritional Information
Each serving contains: 431 calories, 20 g fat, 8 g saturated fat, 0 g trans fat, 78 mg cholesterol, 413 mg sodium, 57 g carbohydrates, 4 g fiber, 29 g sugar, 9 g protein. Daily values: 9% vitamin A, 7% vitamin C, 9% calcium, 13% iron.
Directions
- Spray a 9-inch round springform pan with cooking spray.
- In a large bowl, stir together flour, cane sugar, almond meal flour, brown sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together eggs, buttermilk, melted butter, and almond extract. Add buttermilk mixture to dry ingredients. Stir just until combined.
- Spoon and spread batter in prepared pan. Top with raspberries and sliced almonds. Cover and refrigerate overnight.
- Preheat oven to 350˚F. Uncover cake and bake for 50 to 55 minutes or until cake is golden brown and a wooden toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pan and serve slightly warm, if desired.