Raspberry Almond Coffee Cake

Photo by Martha H.
Adapted from inquiringchef.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from inquiringchef.com

Ingredients

  • For the Crumb Topping:

  • 1

    cup all-purpose flour

  • 3/4

    cup (packed) light brown sugar

  • 1/2

    teaspoon kosher salt

  • 1/2

    cup slivered almonds, toasted, chopped

  • 6

    tablespoons chilled unsalted butter, cut into 1/4-inch cubes

  • For the Cake:

  • Nonstick vegetable oil spray

  • 1 1/2

    cups all-purpose flour

  • 1

    tablespoon cornmeal

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon kosher salt

  • 3/4

    cup plus 3 tablespoons sugar, divided

  • 6

    tablespoons (3/4 stick) unsalted butter, room temperature

  • 1/2

    teaspoon vanilla extract

  • 2

    large eggs

  • 1

    cup buttermilk

  • 1

    tablespoon ground cinnamon

  • 2

    cups raspberries (fresh or frozen will work)

Directions

To make the crumb topping: Whisk flour, sugar, and salt in a medium bowl. Stir in nuts. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Refrigerate topping until ready to use. Preheat oven to 350°. Coat a 9-inch springform pan with nonstick spray. To make the cake: In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt; set aside. Using an electric mixer on medium speed, beat ¾ cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes longer. With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top. Pour raspberries evenly over batter. Sprinkle crumb topping over raspberries. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 55–60 minutes. Let cool completely in pan. Store in airtight container at room temperature. (This is a great make-ahead cake.

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