Coffee Cake

I have a recipe that will knock your socks off. Raspberry Almond Coffee Cake.

It is a decadent but light loaf cake. It has a crunchy almond streusel topping and sweet tangy raspberries stirred into the batter. This is an excellent weekend brunch item, hostess gift or a random Tuesday morning treat.

I made this for my in-laws a couple weeks back and I’m still thinking about it. I might have to make a few mini loaves for the freezer so I always have some on hand.

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Raspberry Almond Coffee Cake
Adapted from Joy of Cooking / stumbled on at A Cup of Jo

You’ll need:
For the streusel topping:
1/3 cup chopped almonds
1/3 cup packed brown sugar
3 tbsp. butter

For the cake:
1 1/2 cup all-purpose flour
2/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
5 tbsp. cold unsalted butter, cut into small pieces
1 large egg
1/2 cup buttermilk
1 tsp. almond extract
1 cup frozen raspberries (I still had raspberries growing on my bushes, so I used fresh. I think you can use whatever you have on hand)

Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan.

To make the streusel topping: In a small bowl, combine almonds, brown sugar and 3 tablespoons butter. Using your fingers, work the butter into the sugar and almonds until blended.

To make the cake: Whisk together flour, sugar, baking powder, and salt in a large bowl. Add the 5 tablespoons of butter. Using either your fingers, a pastry blender or two knives, work the butter into the flour mixture until it resembles coarse crumbs. Don’t allow the butter to melt or form a blended paste with the flour.

In another bowl, whisk together the egg, buttermilk and almond extract. Pour over the flour mixture, and stir until just barely combined. Add the frozen berries, and fold in until just mixed through.

Spoon batter into prepared loaf pan. Top with the streusel topping, distributing evenly. Bake for about 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack for ten minutes.

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