Captain’s raspberry almond coffee cake recipe

Captain’s Raspberry Almond Coffee Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Captain’s raspberry almond coffee cake recipe, recipe Rating: 4.9
Number of votes:130

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

Instructions:

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: 12