Almond and Raspberry Coffeecake

    (349)
    1 hour 30 minutes

    This cake is moist and light and delicious either as a dessert or for breakfast. The recipe can be doubled.


    317 people made this

    Ingredients
    Serves: 10 

    • 1 cup (125g) fresh raspberries
    • 3 tablespoons brown sugar
    • 1 cup (125g) plain flour
    • 1/3 cup (65g) white sugar
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarb soda
    • 1/8 teaspoon salt
    • 1/2 cup sour cream
    • 2 tablespoons butter, melted
    • 1 teaspoon vanilla essence
    • 1 egg
    • 1/4 cup sliced almonds
    • 1/4 cup (30g) sifted icing sugar
    • 1 teaspoon milk
    • 1/4 teaspoon vanilla essence

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Spray a 20cm round cake tin with cooking spray.
    2. Combine raspberries and brown sugar in a bowl. Set aside.
    3. In a large bowl, combine flour, sugar, bicarb soda, baking powder and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared tin. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
    4. Bake for 40 minutes, or until a knife inserted in centre comes out clean. Let cool for 10 minutes on a wire rack.
    5. Combine icing sugar, milk and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
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    Reviews and Ratings
    Global Ratings:
    (349)

    Reviews in English (282)

    by
    157

    What a pretty, dainty little cake! I prepared this exactly as written, using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just right sweetness. The raspberry filling and the topping both make this especially pretty. Hubby was going to take this to the office in the morning for his staff but, um...oh well, at least there's a big piece left for him to take for himself! Hmmm, and he always said he doesn't care for coffeecakes...  -  11 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    133

    This is my favorite recipe from this site. I have made it several times. I do agree with other reviewers that it is best to double it. When I do, I use a 9 inch pan. It fills in perfectly. Though the recipe is good with frozen berries, it is BEST with fresh ones. If you do use frozen make sure to drain off as much liquid as possible to avoid a runny mess.  -  21 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    107

    Wow. What an amazing cake. And it's super-easy too: all you need are a few bowls and a big wooden spoon; no need for your mixer. And the taste is heavenly. I skipped the glaze given in this recipe and instead came up with my own chocolate glaze: 2 ounces Belgian dark chocolate and 4 ounces Belgian milk chocolate melted in the microwave, with 1/2 cup hot whipping cream, all whisked briskly together with a fork. The combination of raspberry, almond and chocolate was heavenly. Possibly the best coffee cake I've ever made.  -  30 Apr 2002  (Review from Allrecipes USA and Canada)

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