Raspberry Coffee Cake

Lynne R

Servings: 9” cake

ALMOND STREUSEL

⅓ cup (40g) all-purpose flour

½ cup (50g) almond flour

¼ cup (50g) granulated sugar

½ teaspoon kosher salt

4 tablespoons (½ stick/55g) unsalted butter, melted

RASPBERRY CAKE

2 large eggs

⅔ cup (160g) sour cream or plain full-fat

Greek yogurt

1 teaspoon almond extract

⅔ cup (130g) granulated sugar

1 cup (125g) all-purpose flour

¼ cup (25g) almond flour

1¼ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

1¼ cups (170g) fresh raspberries, rinsed and dried. * use more berries

1. Prepare the almond streusel: Combine the flours, sugar, and salt in a small bowl. Whisk to combine. Pour in the melted butter. Use a fork to gently stir until clumps form. If there are any clumps that are larger than a chickpea, gently break them up. Store in the refrigerator (so the butter can firm up) while preparing the cake.

2. Prepare the raspberry cake: Preheat the oven to 350°F and place a rack in the middle of the oven. Assemble an 8-inch springform pan and spray the bottom and sides with baking spray.

3. In a large bowl, combine the eggs with the sour cream and almond extract. Whisk until combined, about 1 minute. The mixture will resemble pale yellow yogurt.

4. Add the sugar, flours, baking powder, baking soda, and salt. Whisk until it comes together in a thick batter, 1 to 2 minutes.

Transfer the batter to the prepared springtorm pan. Place the raspberries in an even layer on top of the cake batter. Sprinkle the streusel on top.

5. Bake until the streusel is starting to brown and the center is set (it won't jiggle when shaken) and a toothpick or cake tester stuck deep into the center comes out clean, 45 to 55 minutes.

6. Remove the cake from the oven and set the pan on a cooling rack for at least 20 minutes, then unmold and slice. Enjoy with coffee or tea for a brunch treat that will impress your friends.

From Vallery Lomas

Servings: 9” cake

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