Almond and Raspberry Coffeecake

Almond and Raspberry Coffeecake


316 people made this

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

Melissa Marsh

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

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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