Raspberry Almond Coffee Cake
A delightful treat that combines the tartness of fresh raspberries with the sweet, nutty flavor of almonds, perfect for breakfast or as an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and almond extract.
- Whisk together the almond flour, all-purpose flour, baking powder, and salt in another bowl.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the pan.
- Dust with powdered sugar before serving, if desired.
Notes
Make sure your butter is softened to room temperature for the best texture. Toss raspberries in a little flour before folding them into the batter to prevent sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://www.eazzyrecypyz.com/raspberry-almond-coffee-cake/