Description
Raspberry Almond Coffee Cake is a delectable dessert that perfectly balances the tartness of fresh raspberries with the rich, nutty flavor of almond extract in a soft, buttery cake. Ideal for brunch or afternoon tea, this easy-to-make treat will impress your guests and elevate any occasion. Each slice bursts with delightful flavors and inviting aromas, making it a must-try recipe for both novice and experienced bakers alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tsp almond extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter until fluffy. Gradually add sugar and mix well.
- Incorporate eggs one at a time into the butter-sugar mixture, followed by almond extract.
- Alternately mix the dry ingredients into the wet ingredients along with milk (if desired), then gently fold in raspberries.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg