RASPBERRY-ALMOND COFFEE CAKE

Raspberry-Almond Coffee Cake image

This fruity raspberry almond coffee cake is an awesome brunch treat. If you can't find raspberries, try blueberries or strawberries. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/3 cup unsweetened applesauce
1/3 cup butter, melted
1/2 teaspoon almond extract
2 cups fresh or frozen raspberries
TOPPING:
2/3 cup sliced almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened. Gently fold in raspberries., Transfer batter to a 13x9-in. baking pan coated with cooking spray. In a small bowl, mix topping ingredients; sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Serve warm.

Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.