The raspberries are macerated in some sugar to sweeten them up and a bit of lemon juice to boost their flavor. There's buttermilk and melted butter in the cake for extra tenderness. Along with the jammy fruit, each bite sort of melts in your mouth.
What I like about this cake is it's not heavy or too sweet, so it doesn't ruin your appetite for a full day of festivities. Add it to your Christmas morning table along with steaming hot coffee and tea and enjoy the start of your holiday. Cheers!
- Most commercial cartons of raspberries are equal to 6 oz.
- The raspberries should macerate for about 10 minutes or the time it takes to assemble and mix the remaining ingredients.
- There isn't a lot of batter but you will get two thin layers out of it.
- Be careful when removing the cake from the pan. It's tender and a bit fragile while still warm.
Raspberry Almond Coffee Cake
6 oz fresh raspberries
2 T sugar
1 t lemon juice
1 C flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 egg @ room temperature
1/2 C + 2 T sugar
1/2 C buttermilk @ room temperature
3 oz (6 T) butter, melted
1 t vanilla
1/4 C sliced almonds
Preheat oven to 350 degrees. Lightly grease an 8" cake pan and line the bottom with parchment.
Combine raspberries, sugar and lemon juice and set aside to macerate.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
In another bowl, whisk the egg, sugar, buttermilk, melted butter and vanilla. Use a fork to stir in the flour mixture and mix until moistened and there are no streaks of flour.
Spoon a little over half of the batter into the prepared pan, making sure to cover the entire bottom surface. Top with the raspberry mixture. Dollop the remaining batter over the raspberries and spread out in an even layer. There will be some raspberries exposed and that's fine. Sprinkle with sliced almonds.
Bake until a tester comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Run a thin knife around the edges and gently turn out the cake. Invert again onto a platter. Cool. Serve warm or at room temperature.