Raspberry-Almond Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup butter, softened
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup water
  • 1 tsp vanilla
  • 8 oz almond paste, crumbled
  • 1 cup raspberries, fresh or frozen, well drained
  • Almond Streussel
  • ¼ cup sugar
  • ⅓ cup all-purpose flour
  • ¼ cup firm butter
  • ⅓ cup slivered almonds
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease 8 inch cake pan with shortening.
  4. Combine first eight ingredients; mix well.
  5. Pour one half of the batter into the prepared pan.
  6. Sprinkle with half of the almond paste, half of the raspberries and half of the streusel.
  7. Pour remaining batter over filling.
  8. Top with remaining almond paste, raspberries and streusel mixture.
  9. Bake for 50 minutes or until toothpick comes out clean.
  10. Glaze if desired.
  11. Almond Streussel
  12. In a mixing bowl, combine flour and sugar.
  13. Cut in butter and stir in almonds.
Nutrition Information
Calories: 226 Fat: 8g Saturated fat: 2g Trans fat: 0g Carbohydrates: 35g Sugar: 19g Sodium: 163mg Fiber: 2g Protein: 4g Cholesterol: 9mg
Recipe by SacoFoods at https://www.sacofoods.com/raspberry-almond-coffee-cake/