This almond raspberry cake has the most tender crumb imaginable, created by the perfect marriage of ground almonds and flour, plus plenty of butter. It goes great with a cup of tea or coffee as a mid morning snack but would be just sweet enough for dessert as well.
This month my Foodie Extravaganza group is serving up coffeecake along with our wonderful host Caroline of Caroline’s Cooking and we’ve got some beauties for you. The definition of coffeecake is broad but to me it usually means a one layer cake that is not super sweet. It wouldn’t be frosted, although a light sprinkling of powdered sugar or a simple glaze would be just fine. But, hey, I’m willing to be flexible, as long as a slice pairs well with a cup of coffee or tea.
Make sure you scroll on down to see the other wonderful coffeecakes we’ve baked for you today.
1 1/4 cups or 180g ground almonds
3/4 cup or 180g unsalted butter, at room temperature
3/4 cup or 180g sugar
1 1/2 cups or 180g flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
2 tablespoons milk
1 teaspoon vanilla extract
12 3/4 oz or 360g raspberries
To decorate: 1-2 tablespoon demerara sugar - optional
To serve: Icing or powdered sugar - optional
Note: If you use metric measures, the amounts are ridiculously easy to remember. Then change out the berries for a fruit of the season or of your choice.
Preheat your oven to 350°F or 180°C. Spray your baking pan with non-stick baking spray or line the bottom with some baking parchment. Mine is 8 in or 20cm across.
Cut your butter into chunks then place all the ingredients except the raspberries in a mixer and mix till just combined.
Set aside a small handful of the raspberries and carefully fold the rest through the batter trying not to break them up too much. It’s an almost impossible task but try. You want speckles of pink, not homogeneous color.
Scrape the thick batter into your prepared pan and spread it around evenly.
Poke your reserved berries into the top of the batter. If you are sprinkling with demerara sugar, now's the time to do that.
Bake in your preheated oven for about 30-35 minutes. Check it at around 25 minutes and cover it with foil if it is getting too brown.
Remove from the oven, cool slightly then loosen the edges with a knife and turn out onto a serving plate.
Serve warm or cold, sprinkled with powdered sugar, if you chose that option. With a hot cup of your favorite brew.
Pour yourself a cup and have a slice of these:
- Almond Raspberry Cake by Food Lust People Love
- Blueberry Vanilla Coffee Cake by Fearlessly Creative Mammas
- Cappuccino Cake by G'Gina's Kitchenette
- Caramel Coconut Coffee Cake by cookinandcraftin
- Classic Coffee Cake by Basic N Delicious
- Coffee Cake Cookies by Sew You Think You Can Cook
- Coffee Cake in a Jiffy by Our Good Life
- Coffee Cake Muffins by I'm Hungry
- German Beer Coffee Cake by Wholistic Woman
- Gluten Free Hazelnut Pear Cake by Caroline's Cooking
- Kärleksmums (Swedish Coffee Cake) by Tara's Multicultural Table
- Lemon Thyme n Mint Loaf by Baking in Pyjamas
- Orange Coffe Cake with Pecan Streusel from A Day in the Life on the Farm
- Polish Placek by Cooking With Carlee
- Simple Coffee Cake by Sneha's Recipe
- Strawberry Coffee Cake Muffins by Making Miracles
Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.
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