Make and share this Raspberry-and-Brown-Sugar Coffee Cake recipe from Food.com.
Provided by looneytunesfan
Categories Breads
Time 1h30m
Yield 1 9x13 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (160°C).
- Butter and flour a 9- x 13-inch baking pan.
- Roughly chop the almonds.
- Set aside.
- In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed.
- In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended.
- Slowly beat this mixture into the creamed butter.
- Don't be alarmed if the butter separates somewhat.
- It will come together when you stir in the dry ingredients.
- In another bowl, combine the flour, baking powder, baking soda and salt, and mix well.
- Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk.
- Mix until just combined.
- Add the raspberries and stir gently to incorporate without smashing the fruit.
- Transfer the batter to the prepared pan, evening it out to the edges.
- Top with the chopped almonds.
- Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch.
- Remove from the oven and cool completely before serving.
- The cake also makes a delicious dessert.
- You can substitute other berries, such as blueberries or blackberries, for the raspberries.
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