Wednesday, November 17, 2010

Raspberry Almond Coffeecake

I am so glad that half the week is over since I am ready for the weekend.....I'm having one of those loooong weeks at work? Know the kind I mean? The ones that just drag on and on....Ugh. Sometimes I think I just need a change. I wouldn't want to stay home full time since I enjoy working but when your job becomes a drag even part time then maybe it's time for a change. We'll see. Things where I work seem to change from week to week so we'll see what next week brings. In the meantime I bring you this coffeecake! This was absolutely delicious as long as you didn't eat the almonds! As I mentioned in my last post I didn't realize the almonds were stale and take it from me - stale almonds can ruin a cake! From now on I keep them in the freezer. Cheryl had commented that they stay fresh that way. Now that I know this that is where they'll be! Anyhow, I still enjoyed what I could of the cake and just sliced the top away. Since it was filled with raspberries it still held on to its taste. So easy to make. I found this at Allrecipes. I have made so many recipes from that site that when one of theirs gets 4 stars and tons of rave reviews I know I can trust it.

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds

1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with cooking spray.

Combine raspberries and brown sugar in a bowl. Set aside.

In a large bowl, combine flour, sugar, baking 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 pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.

Bake for 40 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.

Combine confectioners' sugar, milk and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.


Nutmeg Nanny said...

What a delicious looking coffeecake! I love the combination of raspberry and almond...yum!

Lara said...

Wow, my mouth is watering just looking at that picture! I'm putting this one on my list to try!

Catherine said...

Wow that sounds lovely Debbie! Raspberry and almond sounds like a delicious combo. I'll have to try this!

elpi said...

I like the smell of raspberry, Actually my lotion is raspberry flavor lol well what a combination of almonds and raspberry. Looks delicious:)

Sophie said...

What a delectable raspberry & almond cake,Debbie!!

Looks amazing!!!

Jenn said... had me at Raspberry Debbie!!!
Sorry to hear about your work, I've been there before. What I have come to realize is we need to be happy with what we do and where we go, I mean we spend more waking time at work then we do at home, right? Maybe it is time for a change? Though changing jobs is always hard too... good luck to you!!

The Blonde Duck said...

I love berry desserts! Yum!

teresa said...


Coleen's Recipes said...

Hubby LOVES almonds and LOVES LOVES raspberry, so this is a must try for us.

Lucie said...

How unfortunate for the almonds, but the cake looks scrumptious nonetheless!

Joanne said...

I never even think about things like stale almonds! Oy. I know what you mean about being tired of whatever you're doing. But at least you have baking to take your mind off things. This looks delicious!

Mags @ the Other Side of 50 said...

I only recently discovered that nuts should be kept in the freezer. (I've made a recipe or two with stale ones too.)

This looks delicious. I'm having the whole gang here for the Thanksgiving weekend and this would be great for one of the breakfasts!

Monica H said...

My in-laws have pecan trees and they usually shell them and send them over to us. Far too many to use up at once so I freeze them and they last for a long time!

I bet with fresh sliced almonds this would be even more delicious :-)

Julie said...

That's one beautiful coffee cake! I know what you mean about needing a change for sure.