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Raspberry Almond Coffeecake
Reviews:
April 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 recipe and instead came up with my own chocolate glaze: 2 ounces Belgian dark chocolate and 4 ounces Belgian milk chocolate melted in the microwave, with 1/2 cup hot whipping cream, all whisked briskly together with a fork. The combination of raspberry, almond and chocolate was heavenly. Possibly the best coffee cake I've ever made.

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