Aubrey's "Aunt Dale" found this recipe a few weeks ago and gave it to me to try. I thought I'd make it today so she and her twin sister (Aubrey's mom) can have this for their birthday breakfast tomorrow. Of course I had to try a piece just to make sure it was worthy of serving. It was good, but doesn't taste like a typical coffee cake. Next time I'll probably use raspberry preserves (the fresh raspberries are a little too tart for me) and more brown sugar.
Ingredients:
1 cup all purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1/2 cup dairy sour cream
1/4 cup butter or margarine, melted
1 cup fresh or frozen raspberries
2 TBSP brown sugar
1/3 cup sliced almonds
Almond Icing (recipe follows)
Directions:
1. Grease bottom and sides of an 8x1-1/2-inch round baking pan.
2. In a large mixing bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of dry mixture.
3. In another mixing bowl beat together egg, sour cream, and butter or margarine. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy).
4. Spread two-thirds of the batter into prepared baking pan. Sprinkle with raspberries and brown sugar. Drop remaining batter by spoonfuls on top. Sprinkle with almonds. Bake in a 350 degree oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean.
5. Cool in pan on wire rack 10 minutes. Remove from pan, if desired. Cool about 20 minutes more. Drizzle with Almond Icing. Serve warm or at room temperature. Makes 2 coffee cake (8 servings).
6. Almond Icing: In a small mixing bowl combine 1/2 cup sifted powdered sugar, 1 tsp milk, and 1/4 tsp almond flavoring. Stir until smooth. Add additional milk (1/2 to 1 tsp) to make drizzling consistency.
Nutritional Info per serving:
Calories 235; Total fat 12g; Saturated fat 6g; Cholesterol 48mg; Sodium 227mg; Carb 30g; Fiber 2g; Protein 4g; Vitamin A 10%; Vitamin C 6%; Calcium 7%; Iron 8%
1 cup all purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1/2 cup dairy sour cream
1/4 cup butter or margarine, melted
1 cup fresh or frozen raspberries
2 TBSP brown sugar
1/3 cup sliced almonds
Almond Icing (recipe follows)
Directions:
1. Grease bottom and sides of an 8x1-1/2-inch round baking pan.
2. In a large mixing bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of dry mixture.
3. In another mixing bowl beat together egg, sour cream, and butter or margarine. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy).
4. Spread two-thirds of the batter into prepared baking pan. Sprinkle with raspberries and brown sugar. Drop remaining batter by spoonfuls on top. Sprinkle with almonds. Bake in a 350 degree oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean.
5. Cool in pan on wire rack 10 minutes. Remove from pan, if desired. Cool about 20 minutes more. Drizzle with Almond Icing. Serve warm or at room temperature. Makes 2 coffee cake (8 servings).
6. Almond Icing: In a small mixing bowl combine 1/2 cup sifted powdered sugar, 1 tsp milk, and 1/4 tsp almond flavoring. Stir until smooth. Add additional milk (1/2 to 1 tsp) to make drizzling consistency.
Nutritional Info per serving:
Calories 235; Total fat 12g; Saturated fat 6g; Cholesterol 48mg; Sodium 227mg; Carb 30g; Fiber 2g; Protein 4g; Vitamin A 10%; Vitamin C 6%; Calcium 7%; Iron 8%
2 comments:
I LOOOOVe cofee cake. But this is no regular looking coffee cake. it looks absolutely FANTASTIC!!!
It looks really good to me! I'll be that blueberries would be good in that, too!
Illu mucho,
Mama
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