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–+ servings
almond raspberry coffee cake

Almond Raspberry Coffee Cake

Basic coffee cake base made with almond paste and filled with red raspberry jam.
4 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings
Calories/Serving 373 kcal

Ingredients
  

  • 1 stick butter, softened...[$1.00]
  • 1 cup white granulated sugar, ...[$0.29]
  • 2 large eggs, ...[$0.46]
  • 1 tsp. vanilla extract, ...[$0.70]
  • 1 cup sour cream, ...[$1.25]
  • 4 oz. almond paste, crumbled finely...[$5.00]
  • 1 tsp. baking powder, ...[$0.04]
  • 1 tsp. baking soda, ...[$0.04]
  • 1½ cup all purpose flour, ...[$0.35]
  • 1 cup raspberry jam, or your most favorite...[$2.24]
  • ¼ cup powdered sugar, ...[$0.09]
  • 1 tsp. milk, ...[$0.01]
  • ¼ tsp. almond extract, ...[$0.13]

Instructions
 

  • 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 13x9 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.

Nutrition

Calories: 373kcalCarbohydrates: 56gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 65mgSodium: 219mgPotassium: 150mgFiber: 1gSugar: 37gVitamin A: 406IUVitamin C: 3mgCalcium: 71mgIron: 1mg