Raspberry Almond Coffeecake

Late September bumper harvest of raspberries at the inn was a nice surprise! In the previous five years we have only had a crop in July; this year for the first time the canes bore a second cluster of buds and ripening berries. What else to do but make coffeecake? Two versions below.

Raspberry Almond Coffeecake

1 c. fresh raspberries

3 T. brown sugar

1 c. all-purpose flour

1/3 c. granulated sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. sour cream (light)

2 T. butter, melted

1 tsp. vanilla extract
1 large egg
1/4 c. sliced almonds

Glaze: 1/4 c. sifted confectioners' sugar, 1 tsp. milk, 1/4 tsp. vanilla

Preheat oven to 350 degrees. 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 powder, baking soda, and salt. In a medium bowl combine sour cream, egg, butter, and vanilla; add to the dry ingredients and stir until just moistened.
Spoon 2/3 of the batter into the cake pan and spread it around to cover the bottom of the pan (I use an offset spatula for this). Spread the raspberries carefully and evenly on the batter and spoon the remaining batter on top of the berries. Scatter the sliced almonds over the batter.
Bake for approximately 40 minutes in the center of the oven, or until a wooden pick inserted in the center comes out clean, Let the cake cool on a rack for 10 minutes.
Combine the confectioners' sugar, milk and vanilla in a small bowl and stir well to form an icing glaze. Drizzle it over the coffeecake. Serve warm or at room temperature. This is especially good with a mug of hot chocolate!


Raspberry Coffeecake 2
I have also used raspberries instead of blueberries in the coffeecake recipe in my cookbook The Stonebow Inn Cookbook, with excellent results.

Make the topping:
2/3 c. brown sugar
2 T. all-purpose flour
2 tsp. ground cinnamon
1 c. walnuts, broken into pieces
2 T. butter, melted

Combine all ingredients in a small bowl and set aside.

Make the coffeecake:
1/2 c. vegetable oil
2 lg. eggs
1 1/2 c. milk

3 1/2 c. all-purpose flour, sifted

1 1/2 c. sugar

4 tsp. baking powder

1 tsp. salt

Canola oil cooking spray

1 1/2 c. fresh raspberries

Preheat the oven to 375 degrees. Spray a 9x13x2 inch baking pan with cooking spray. In a large bowl, whisk together the oil, eggs and milk. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the dry ingredients into the egg mixture until just combined. Pour half the batter into the pan and spread it evenly; top with 2/3 of the raspberries. Add the remaining batter on top of the berries, then scatter the rest of the raspberries on top of the batter. Sprinkle the streusel topping over everything and bake the cake for 25-30 minutes. Serves 12.