Raspberry Almond Coffee CakeRaspberry Almond Coffee Cake
Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

Start your morning with this delicate and delicious cake, laced with fresh raspberries and an unexpected almond crunch.
Logo
Recipe - Downers Grove, IL
Raspberry Almond Coffee Cake
Raspberry Almond Coffee Cake
0
Servings8
0
Calories431
Ingredients
Fresh Thyme avocado oil cooking spray
2 cups Fresh Thyme unbleached all-purpose white flour
2/3 cup Fresh Thyme organic cane sugar
1/2 cup almond flour
1/3 cup packed Fresh Thyme light brown sugar
1 tsp. Fresh Thyme baking powder
1 tsp. Fresh Thyme baking soda
1/2 tsp. Fresh Thyme fine sea salt
2 Fresh Thyme large eggs, lightly beaten
1 cup buttermilk
1/2 cup Fresh Thyme unsalted butter, melted
1 tsp. almond extract
1 1/2 cups fresh or frozen raspberries
1/2 cup sliced almonds
Directions
  1. Spray a 9-inch round springform pan with cooking spray.  
  2. In a large bowl, stir together flour, cane sugar, almond meal flour, brown sugar, baking powder, baking soda, and salt. 
  3. In a medium bowl, whisk together eggs, buttermilk, melted butter, and almond extract. Add buttermilk mixture to dry ingredients. Stir just until combined.   
  4. Spoon and spread batter in prepared pan. Top with raspberries and sliced almonds. Cover and refrigerate overnight.  
  5. Preheat oven to 350ËšF. Uncover cake and bake for 50 to 55 minutes or until cake is golden brown and a wooden toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pan and serve slightly warm, if desired. 
Nutritional Information

Each serving contains: 431 calories, 20 g fat, 8 g saturated fat, 0 g trans fat, 78 mg cholesterol, 413 mg sodium, 57 g carbohydrates, 4 g fiber, 29 g sugar, 9 g protein. Daily values: 9% vitamin A, 7% vitamin C, 9% calcium, 13% iron. 

0 minutes
Prep Time
0 minutes
Cook Time
8
Servings
431
Calories

Directions

  1. Spray a 9-inch round springform pan with cooking spray.  
  2. In a large bowl, stir together flour, cane sugar, almond meal flour, brown sugar, baking powder, baking soda, and salt. 
  3. In a medium bowl, whisk together eggs, buttermilk, melted butter, and almond extract. Add buttermilk mixture to dry ingredients. Stir just until combined.   
  4. Spoon and spread batter in prepared pan. Top with raspberries and sliced almonds. Cover and refrigerate overnight.  
  5. Preheat oven to 350ËšF. Uncover cake and bake for 50 to 55 minutes or until cake is golden brown and a wooden toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pan and serve slightly warm, if desired.