Good morning! How was your weekend? Mine was too short, as was the time with my parents. There is never enough time to do all of the things you want to do or say the things you want to say. It is always nice to have them to myself, don't get me wrong I love when the entire family is together but I love our one on one adventures as well.
As I mentioned on Friday food plays a great part in our get-togethers. I love to bake for my mom because she rarely gets to try the things I post on the blog and because I like to take care of her as she does me. Not to mention the fact that it was at the side of my mother and grandmother where I learned to bake so I enjoy showing here that I did learn all that she was trying to teach me.
Coffeecakes are one of the things I like to experiment with because you can take a basic batter, add any fruit and then streusel and come up with the perfect combination to suit your taste.
Raspberry Almond Struesel Coffeecake
Adapted from Two Peas and Their Pod
6 Tablespoons unsalted butter, room temperature
11/2 cups all purpose flour
11/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup buttermilk
11/2 cups fresh raspberries
1/4 cup flour
1/4 cup brown sugar
1/4 cup almond paste, crumbled
2 tablespoons cold butter, cut into small pieces
1/4 cup powdered sugar
2 tablespoons softened butter
1/2 teaspoon almond extract
2-4 tablespoons milk
Preheat oven to 350. Line a 9 inch spring-form pan with parchment and spray with cooking spray. In a mixer fitted with a paddle attachment, add butter and mix on medium sped until light and fluffy, then add sugar, egg and buttermilk, and extracts. Mix until combined.
Stir flour, baking powder and salt in a small bowl. Gradually add to the wet mixture and mix until just combined. Pour batter into prepared pan, add raspberries to the top of batter.
To prepare struesel, place all ingredients into a bowl and mix with fingers or pastry blender until the mixture resembles small crumbs. Pour Struesel on top of cake mixture and bake at 350 for 10 minutes, then reduce heat to 325 and bake for 45-50 minutes, cake is done when golden and toothpick inserted into center comes out clean.
Let cake sit for 10 minutes, then run a knife around the edges and turn out onto a cooling rack. Let cake cool, then add frosting and almonds.
Ina small bowl mix all frosting ingredients, add milk until frosting is of desired consistency, then drizzle onto cooled cake and add slivered almonds.
Slice cake and enjoy!
This cake is scrumptious! The soft, sweet cake, fresh raspberries coupled with the crunchy almonds and frosting make this the perfect (in my opinion) Summer Coffeecake. What makes this cake even better is that you can literally add any summer berries or fruit, or a combination of the above and have dessert or breakfast or any meal in between!