I used a nine inch cake pan and it turned out wonderfully. 2 1/4 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup margarine 1 egg 1 tsp. Congrats! Gently fold in raspberries. Grease 9-inch springform pan; set aside. Stir together and add additional milk until desired consistency is reached. Vanilla Bean Cake with Raspberry Filling. Cut in the butter with two forks until the mixture … So it turns out it's a flexible recipe but it worked better for me with 2-3 tablespoons of milk added and next time I'll probably add even more. 1/2 pt. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The second version I made did have glaze. Cut with pastry blender until mixture resembles small peas. Set aside. 1 stick butter. The raspberry filling and the topping both make this especially pretty. When I do, I use a 9 inch pan. YUMM...I used previous recommendations in preparation. Combine raspberries and brown sugar in a bowl, set aside. Bake the cake for 45 to 50 minutes. Stir well. Also, in both recipes, I followed the other reviewers' advice and doubled the recipe. Boots Cherry Almond Coffee Cake. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Spread preserves over cream cheese mixture. Total Time: ~45 minutes . In small bowl, combine powdered sugar, almond extract and 1 tablespoon milk. Raspberry-Almond Coffee Cake. You can add almonds to taste. 173 calories; protein 2.9g; carbohydrates 25.8g; fat 6.6g; cholesterol 29.8mg; sodium 115.8mg. Optional - add some fresh raspberries as a garnish on top of the … For the glaze, whisk together 1 tablespoon melted butter, raspberry preserves, powdered sugar, salt, almond extract, and milk in a small bowl. Sprinkle the remaining almonds and raspberries over the top of the batter. And make sure you have enough cooking spray in the pan so that cake will be easy to remove. Almond Coffee Cake. The first version I made did not have glaze, and we loved it regardless. I will try it with blueberries next. Still, your mileage may vary. Still, your mileage may vary. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Prep Time: 15 minutes. If you do use frozen make sure to drain off as much liquid as possible to avoid a runny mess. Combine yogurt, butter, 1 teaspoons vanilla and egg in a small bowl; stir well. Information is not currently available for this nutrient. Cook Time: 50 minutes. I also used almond extract instead of vanilla and next time I will toast the almonds before topping the cake. Combine raspberries and brown sugar in a bowl. WHY THIS RECIPE WORKS. Best of all, this coffee cake … Combine yogurt, butter, 1 teaspoons vanilla and egg in a small bowl; stir well. Spoon remaining batter over raspberry mixture; top with almonds. Turned out lovely but it was still a little dry. Whisk together the sugar, flour, cinnamon and salt. Cool on a wire rack. Topping 1/4 cup ( 31g) all-purpose flour 1/4 cup ( 50g) packed light or dark brown sugar 1/4 teaspoon ground cinnamon 2 Tablespoons ( 30g) unsalted butter, melted 1 heaping cup ( 170g) fresh or frozen raspberries (do not thaw) 3/4 cup ( 65g) sliced almonds optional: confectioners’ sugar for … To remaining crumb mixture in large bowl, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract. 0. Combine 2 cups flour, baking powder, baking soda and salt in bowl; set aside. Poppy Crown Coffee Cake. Can't wait to make it again!! It looked and tasted great garnished with some fresh raspberries and served with vanilla bean ice cream. Allow cake to cool for 10 minute before cutting if you want firm slices or scoop with a spoon and top with whipped cream. VIEW RECIPE . SERVES 8 - 10. 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