Raspberry Almond Coffeecake

I am really enjoying the end of the berry season. It's about at this time in the summer when I start to crave pumpkin and beef stew and all things fall, but I also want to savor the last days of peaches, raspberries, zucchini, and corn on the cob! Such conflict.

Luckily there are delicious recipes like this coffeecake that really let you take advantage of fresh produce - raspberries in this case. Since raspberries are so fragile, many baking recipes call for frozen berries. But not this cake! Fresh berries are sandwiched between two layers of cake then topped with almonds and a sweet icing. I hope you can find some raspberries so you can make this coffeecake!

Start by putting the raspberries in a small bowl

and sprinkling them with brown sugar.

Set the berries aside and make the cake batter. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the melted butter, egg, raspberry yogurt

and vanilla. Add the wet ingredients to the dry ingredients

and stir just until combined. Grease an 8 or 9 inch round cake pan, or line it with parchment paper and grease the paper. (I prefer this method so it's easy to remove the cake from the pan. If you're not taking the cake anywhere, feel free to just leave it in the pan!) Spread half of the batter into the pan, then top with all the raspberry/brown sugar mixture.

Carefully spread the remaining batter over the raspberries,

then sprinkle with the almonds.

Bake the cake for 25-30 minutes then put the pan on a wire rack to cool slightly. While the cake cools, combine the powdered sugar, milk and vanilla in a small measuring cup and whisk well. Remove the cake from the pan, then drizzle the icing over the cake.

This is looking good!

Slice the cake into 8 servings, and enjoy the end of summer.

One year ago: Asian Grilled Green Beans
Two years ago: August Pie
Three years ago: Banana Blueberry Coffeecake

Find more great ideas at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Crazy Sweet Tuesday, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday.


Raspberry Almond Coffeecake

1 cup fresh raspberries
3 Tbsp. brown sugar
1 cup flour
1/3 cup sugar
1/2 tsp. baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 cup raspberry yogurt
3 Tbsp. butter, melted
1 tsp. vanilla
1/4 cup sliced almonds
1/4 cup powdered sugar
1 1/2 tsp. half and half or milk
1/4 tsp. vanilla

In a small bowl, combine raspberries and brown sugar; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl or large measuring cup, whisk the egg, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.

Spoon half of the batter into a greased and floured 8-in round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine the icing ingredients; drizzle over coffee cake. Serves 8.