Raspberry Coffee Cake #SundayFundayBloggers

This cake goes together quickly.  Ready in less than an hour it is a wonderful way to start the day with a nice cup of coffee, enjoy as an afternoon snack or serve up as dessert.

The Sunday Funday Bloggers are celebrating National Raspberry Cake Day........

Cam of Culinary Adventures with Camilla is hosting our group this week and invited us all to join her in baking up a raspberry cake.  Let's see what everyone baked up........

• Eggless Berry Tiramisu by Sneha's Recipe
• Healthy Raspberry Frozen Yogurt (Only 3 Ingredients!) by Amy's Cooking Adventures
• Raspberry Coffee Cake by A Day in the Life on the Farm
• Raspberry Lemon Pound Cake by Mayuri’s Jikoni
• Raspberry Roll Cake by Culinary Adventures with Camilla

This is a simple cake made special by the addition of fresh raspberries.  It bakes up in less than half an hour.  The hardest part is holding yourself back while it cools so you can add a delicious almond flavored glaze.

I baked up this cake one morning before we left to go take a look at a property that we are vacationing at a couple of hours north of our home on Lake Huron.  The owners of the home had donated a week's stay at their place to our Parish School for their Annual Dinner Auction.  

I won the bid and the owners generously invited us up to see the property and serve us lunch.  I volunteered to bring dessert.  The cake turned out lovely.  In fact, the owners of the property sent me an email asking for the recipe.

Desserts, Breakfasts, Cakes, Coffeecake, raspberries, quick, easy

Desserts

American

Yield: 9 servings

Author: Wendy Klik

Raspberry Coffeecake

This cake goes together quickly. Ready in less than an hour it is a wonderful way to start the day with a nice cup of coffee, enjoy as an afternoon snack or serve up as dessert.

Prep time: 10 MinCook time: 25 MinInactive time: 20 MinTotal time: 55 Min

Ingredients

• 1 stick butter, melted
• 3/4 c. milk
• 1 t. vanilla
• 2 c. white whole wheat flour
• 1/2 c. sugar
• 2 t. bakng powder
• pinch of salt
• 6 oz. fresh raspberries
• 1/2 c. powdered sugar
• 1-2 T. milk
• 1/2 t. almond extract

Instructions

1. In large bowl of stand mixer, fitted with paddle attachment, beat the butter, vanilla, egg and milk until combined.
2. Add the flour, sugar, baking powder and salt. With the mixer on low speed, blend until just combined.
3. Using a wooden spoon or spatula, gently fold in the raspberries.
4. Spread into an 8" square baking pan that has been treated wtih baking spray.
5. Bake in a preheated 400* oven for 20-25 minutes, until top is browned and a skewer inserted removes cleanly.
6. Place onto a wire rack and let cool in pan for 20 minutes.
7. Meanwhile, whisk together the powdered sugar with the milk and almond extract, adding more milk, a teaspoon at a time, as needed to reach desired consistency.
8. Drizzle over cake.

Notes

Adapted from a recipe by Betty Crocker

Nutrition Facts

Calories

273.66

Fat (grams)

11.52

Sat. Fat (grams)

6.88

Carbs (grams)

40.12

Fiber (grams)

3.9

Net carbs

36.22

Sugar (grams)

19.65

Protein (grams)

4.64

Sodium (milligrams)

211.99

Cholesterol (grams)

29.73

Similar Recipes

Coffee Coffeecake

Rhubarb Rose and Almond Cake

Blueberry Sourdough Coffee Cake

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