For breakfast one Saturday morning, I made a Raspberry Coffee Cake, following this Taste of Home recipe but making a few delicious modifications along the way.
Here’s my recipe (with how to photos below)…
Raspberry Coffee Cake
Adapted from: Taste of Home
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 40 minutes
- 2 eggs
- 3/4 cup fat free sour cream
- 1/4 cup milk
- 3 Tbsp butter
- 1 1/2 tsp vanilla extract (or use homemade vanilla extract!)
- 1 1/2 cup white flour
- 2/3 cups sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh raspberries
- 1/4 cup chopped almonds
- Drizzles of agave syrup or maple syrup
- 3/4 cup powdered sugar
- 1 1/2 tsp milk
- 1/4 tsp vanilla
- Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
- In greased 8×8 baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzle agave or maple syrup over the raspberries.
- Pour the remaining 1/3 of the batter over the raspberries. Don’t worry if the raspberries aren’t all covered by the remaining batter.
- Bake at 350 for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
- Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 Tbsp at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.
- Eat. One slice. Or maybe two.