Raspberry Coffee Cake
Level up your next coffee cake with this recipe!
Servings - 4 servings
Ingredients
Coffee Cake Ingredients
- 2 eggs
- 3/4 cup fat free sour cream
- 1/4 cup milk
- 3 Tbsp butter
- 1 1/2 tsp vanilla extract
- 1 1/2 cups 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
Glaze Ingredients
- 3/4 cup powdered sugar
- 1 1/2 tsp milk
- 1/4 tsp vanilla
Instructions
- 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.