Especially this one which had a delightful homemade raspberry sauce baked right into the middle of it. Just look at that sweet tart lucious raspberry oooze . . .
Oh boy but this is some good. The batter is a sour cream coffee cake type of batter. Not as in coffee flavoured batter, but as in a cake batter for a cake that you would want to enjoy with a nice hot drink either in the morning or for your break time . . . this batter is flavoured with almond and vanilla, not coffee.
Its equally as tasty for dessert however . . . with a scoop of ice cream on top or a dollop of softly whipped cream . . . the kids are sure to love LOVE this one and so will your dear hubby!
This cake just screams winner! It is not officially raspberry season until I bake it at least once!! mmmm . . . moist almond flavoured cake with a beautiful sweet/tart seam of raspberry deliciousness running through the middle.
Another really good thing about this cake is that you can also bake it in the depths of winter with frozen berries . . . ahhh . . . a sweet taste of summer. You just got to love that!
*Raspberry Amond Coffee Cake*Serves 8 to 12
pinch salt1/2 tsp baking powder
To make the topping, mix together the brown sugar and the flour. Drop in the butter and rub it in with your fingertips until it clumps together.
Spread half of the cake batter into the prepared pan. Smooth it out. Spoon the raspberry filling over top, smoothing it over evenly. Dollop the remaining cake batter over the raspberry filling and smooth it out as best as you can. Sprinkle the crumb mixture evenly over top.
I did dust some icing sugar on top to serve . . . just to dress it up a bit. Every gal shines a bit more in her frills don't they! Bon Appetit!