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My review
Raspberry Almond Coffeecake
Melissa Marsh
"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well."
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Ingredients
1 h 30 m servings 173 calsOriginal recipe yields 10 servings (8 inch round cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts
Per Serving: 173 calories; 6.6 g fat; 25.9 g carbohydrates; 2.9 g protein; 30 mg cholesterol; 116 mg sodium. Full nutrition
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Reviews
Read all reviews 289355 Ratings
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Most helpful positive review
2/11/2009
What a pretty, dainty little cake! I prepared this exactly as written, using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just r...
Most helpful critical review
3/25/2011
I'm not feeling the love! I followed the recipe exactly and it didn't turn out at all. The batter was very difficult to work with. The end product was unevenly cooked and didn't taste well.
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2/11/2009
What a pretty, dainty little cake! I prepared this exactly as written, using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just r...
11/21/2006
This is my favorite recipe from this site. I have made it several times. I do agree with other reviewers that it is best to double it. When I do, I use a 9 inch pan. It fills in perfectly. ...
4/30/2002
Wow. What an amazing cake. And it's super-easy too: all you need are a few bowls and a big wooden spoon; no need for your mixer. And the taste is heavenly. I skipped the glaze given in this reci...
10/20/2002
This recipe was incredibly easy and went over fabulously well. Doubled the recipe and used a bundt pan - same cooking time. Roasted 1/2 of the almonds to put on top when icing. Would definite...
6/28/2001
This was a great cake! I used almond extract instead of vanilla & raspberry yogurt instead of sour cream & it turned out wonderful. Can't wait to make it again!!
5/10/2003
Excellent! Thanks for such a wonderful recipe. I made this twice: once for Mother's Day and for a potluck. I was asked to make it again because it was that good! The first time, the cake didn't ...
5/15/2005
YUMM...I used previous recommendations in preparation. I multiplied the recipe by 1.5 (I think doubling it would have overflowed my 8 inch cake pan), added 2 tablespoons of skim milk to wet ing...
7/6/2003
My family raved when I made this for the Forth. It looked and tasted great garnished with some fresh raspberries and served with vanilla bean ice cream. You must double the recipe otherwise ther...
7/18/2003
Followed others' advice: doubled batter, added milk. Turned out lovely, but it was still a little dry. I chose not to make the glaze (because that seemed too dessert-like), and instead sprinkl...