Raspberry Almond Coffee Cake
Serves 1220 mins prep70 mins cook
Similar to a classic coffee cake, this raspberry almond coffee cake has a vanilla and raspberry base with an almond and raspberry filling and almond streusel top!
0 servings
What you need
Instructions
Instructions Preheat the oven to 350 F and place a rack in the center. Almond Filling In a medium bowl, add in one package of almond paste (227 grams) use an electric mixer to beat until broken up. Add in one egg. Use an electric mixer to beat together, until a smooth paste forms. If you don't have a mixer I would recommend using a fork to start mashing the two together. Keep mixing until smooth, you want to avoid any lumps of almond paste. Add in the butter and mix again. Set aside until ready to assemble. Streusel In a medium bowl use a spoon to stir together the soft butter, vanilla, sugar and salt. Pour in the flour and use a fork to rub the butter mixture into the dry ingredients until all of it has been fully mixed in. Cake Batter Line a 9" springform pan with parchment paper or a baking spray with flour in it. In the bowl of a stand mixer, whisk together the flour, baking powder, baking soda, sugar, and salt. Then add in the soft butter, greek yogurt, eggs, and vanilla. Use the paddle attachment to mix the batter first on low speed for 10 seconds, then turn it to high for 20 seconds. Scrape down the sides of the bowl to make sure the batter is fully mixed. Pour in 150 grams of raspberries followed by 10 grams of flour. Use a spoon to slightly toss the raspberries with flour before using the spatula to fully fold them into the batter. Assemble and Bake Pour the half of the cake batter into the lined springform pan. Use a rubber spatula to level out the surface of the cake. Dollop half of the almond filling over the top and do your best to gently spread it out into an even layer. Sprinkle 100 grams of raspberries over the almond filling. Pour the second half of the batter on top and spread into a smooth layer. Add on the second half of the almond paste followed by another 150 grams of raspberries. Clump the streusel and sprinkle it over the raspberry layer. Sprinkle 65 grams of sliced almonds on top. Place the cake into the preheated oven and bake for 35 minutes. Rotate the cake 180 degrees and bake for 30-35 more minutes until the edges and top are golden brown. Ideally the cake shouldn't wobble anymore in the center but it's ok if it does slightly. A toothpick won't work well to test because of the almond paste and raspberries. Once baked, remove from the oven and leave to cool for 30 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring. Ideally allow the cake to cool for at least 30 more minutes before cutting into and serving. To serve, optionally top with a dusting powdered sugar.View original recipe