I am pretty in love with this new almond raspberry coffee cake recipe I have come up. It is made with almond paste and red raspberry jam filling. Coffee cakes seem to be my new favorite cake bases to come up with great combinations of fillings. What is so great is that you can make an endless array of almond and jam combinations. Some great jam pairings tha might work perfectly with this almond coffee cake could be apple butter, apricot, blackberry, black currant, blueberry, cherry, pear, pineapple, strawberry, and plum jams.
Another thing I should mention is about the almond paste. This paste will not blend into the batter too well. Make sure you finely crumble it into the coffee cake batter. The paste will give an abundant but appropriate almond flavor that doesn’t overpower the entire cake. When you eat it, you will have small bites of chewy almond paste pieces. I like that about this cake.
Cost to make this recipe.
For a coffee cake, this one is a bit more pricey to make at home. The calculated total came to about $11.60 or about $0.97 per serving slice. The almond paste is the most expensive cost of this breakfast cake. If one can reduce the price from $5.00 by making their own, then the price of this coffee cake will go down considerably.
This recipe is also perfect for the use of your homemade jams. Homemade jams will reduce the cost of this recipe especially if you grow the fruits in your garden yourself. And lastly, making your extracts will definitely reduce the costs as well. Go ahead, give it a try to make this recipe with homemade and free ingredients.
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Almond Raspberry Coffee Cake
Basic coffee cake base made with almond paste and filled with red raspberry jam.
Cream softened butter and white granulated sugar together then add the next four ingredients and mix until smooth.
Add baking powder, baking soda, and flour to the mixture and blend until all the flour has no lumps.
Grease a 13×9 baking pan or a spring form pan. Pour half the mixture into the bottom of the pan and evenly spread out. It will be a thicker batter than typical cake batter.
Spread raspberry jam or your favorite flavor evenly over top of mixture. Try not to mix the two together. Lastly, spread the remaining batter on top of the jam.
Bake at 350 °F for 20 minutes or until toothpick comes out clean. Take out and let cool.
Mix together powder sugar, milk and almond extract to make glaze in a small bowl. Drizzle on cooled cake and enjoy. Store in the refrigerator.
