Raspberry Almond Coffeecake
This is the Raspberry Almond Coffeecake recipe.
- Prep: 15 min
- Cooking: 1 h 20 - 1 h 30
Ingredients
- Topping
- 1 tbsp (15 mL) Five Roses All Purpose Flour
- 1 tsp (5 mL) ground cinnamon
- 3/4 cup (180 mL) brown sugar lightly packed
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) Realemon Lemon Juice*
- 1 cup (250 mL) slivered almonds
- Cake
- 2 cups (500 mL) Five Roses All Purpose Flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) butter softened
- 1 cup (250 mL) sugar
- 2/3 cup (160 mL) Break-Free Liquid Eggs** well shaken
- 1 cup (250 mL) sour cream
- 1 cup (250 mL) fresh raspberries
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Preparation
Topping:
Mix flour with cinnamon and brown sugar. Rub butter into mixture using a rubber spatula. Stir in lemon juice and almonds. Reserve.
Cake:
Preheat oven to 325 °F (160 °C).
Butter an 8-in (20 cm) round springform pan. Line bottom of pan with parchment paper. Stir flour with baking powder, baking soda and salt. Reserve.
Beat butter until creamy. Beat in sugar until fluffy. Add eggs and beat until light. Add flour mixture, alternating with sour cream in three additions. Stir in raspberries.
Scrape 2/3 of the batter into prepared pan. Sprinkle half the almond mixture evenly over batter. Top with remaining batter and smooth. Sprinkle with remaining almond mixture.
Bake for 80 to 90 minutes or until a tester inserted in center comes out clean. Cool in pan on a rack.
Tips
* Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice.
** To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com
