3/4 cup sliced almonds, toasted, 1/2 cup (1 stick) unsalted butter, softened
1/4 teaspoon pure almond extract
For the Cake
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (about 1 1/2 cups) raspberries
2/3 cup blackberry jam
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 1/4 teaspoons finely grated lemon zest 3 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups sour cream
Instructions
Preheat oven to 350 degrees. Make the topping-
Whisk flour, brown sugar, cinnamon, salt, and
almonds in a medium bowl. Using your fingers, work
in butter until mixture forms coarse crumbs
ranging in size from small peas to marbles. Make
the cake- Use cooking spray to coat a 10-inch tube
pan with a removable bottom. Place pan on a baking
sheet. Sift together flour, baking powder, baking
soda, and salt into a medium bowl. Fold
raspberries into jam in a small bowl.Sprinkle with
almond extract; toss to combine.
Put butter, sugar, and zest into the bowl of an
electric mixer fitted with the paddle attachment.
Mix on medium-high speed until pale and fluffy, 3
to 4 minutes. Reduce speed to medium. Add eggs, 1
at a time, beating well after each addition and
scraping down sides of bowl as needed. Mix in
vanilla. Reduce speed to low. Mix in half the
reserved flour mixture, followed by the sour
cream. Add remaining flour mixture; beat until
just combined.
Spray pan with cooking spray. Spoon half the batter
into prepared pan. Mound berry mixture in a ring in
center of batter. Top with remaining batter. Using a
small offset spatula, smooth top. Sprinkle with the
topping.
Bake until golden brown and a toothpick inserted
into center comes out clean, 65 to 70 minutes. Let
cool slightly on a wire rack, 10 to 15 minutes.
Run a knife around edges of pan to loosen. Pull up
on tube to lift cake from pan. Let cool on rack 15
minutes. Invert cake onto a baking sheet, removing
tube portion, then reinvert onto rack to cool
completely.
Originally Submitted
3/4/2011
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