Captain’s raspberry almond coffee cake recipe
Captain’s Raspberry Almond Coffee Cake recipe
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Recipe intro
Introducing the delightful "Captain's Raspberry Almond Coffee Cake" recipe, a perfect blend of fruity sweetness and nutty flavors. This delectable treat is made with a moist almond-infused cake base, generously layered with tangy raspberry preserves, and topped with a crunchy almond streusel. The Captain's recipe guarantees a heavenly aroma and a melt-in-your-mouth texture that will leave you craving for more. Whether it's a lazy weekend brunch or a special occasion, this coffee cake is sure to impress your guests and satisfy your dessert cravings.Keywords: raspberry, almond, coffee cake, recipe, streusel
Captain's raspberry almond coffee cake recipe details
- Ingredients for Topping
- 6 Tablespoons all purpose flour
- 6 Tablespoons sugar
- 2 to 3 Tablespoons coarsely ground, roasted almonds
- 4 Tablespoons butter
- Ingredients for Coffee Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh or frozen raspberries
- 1/2 cup chopped roasted almonds
- 2 eggs
- 1/3 cup orange juice
- 4 Tablespoons butter, melted
- 3/4 cup buttermilk
Recipe created by Tom & Lisa Merrihew, former innkeepers.
In a small bowl, combine flour, sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Set aside.
Heat oven to 375 degrees. Grease and flour a 9-inch tube pan. Set aside. In a large bowl, combine the dry ingredients. Mix well. Beat eggs in a medium bowl. Stir in juice, cooled along with melted butter and buttermilk. Add dry ingredients along with raspberries and almonds. Stir just until dry ingredients are moistened — do not overmix. Spoon batter into prepared pan; sprinkle with topping.
Bake for 35 to 40 minutes or until top springs back when gently touched. Cool 10 to 15 minutes; remove from pan. Serve warm or cool.
Serves: 12Share this content!
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