Sweet Raspberry Almond Coffee Cake
healthierhomemade.co
April 15, 2023
Berry season is almost among us! There is nothing better than a fresh batch of berries! I often find inspiration for recipes to try just walking through the store and it always brings a huge smile when the raspberries are back!
This coffee back is a delightful balance of sweet, depth, and brightness. I love using the coconut sugar as it gives a mild sweetness with the almond and the raspberries just finish it all with a pop of freshness!
The texture is soft yet stable, it truly is a perfect addition to any brunch of breakfast table!
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Ingredients:
Adjust Servings
| 2 1/2 c einkorn flour (or 2 C all purpose) | |
| 2tsp baking powder | |
| 3/4 tsp salt | |
| 1 c coconut sugar | |
| 1/2c maple syrup | |
| 1/4c yogurt, whole milk plain | |
| 1/4 c tallow or butter, melted | |
| 1/4c milk of choice | |
| 2 eggs | |
| 1 tsp vanilla extract | |
| 1tsp almond extract | |
| 1/4stick butter, softened | |
| 1/2c coconut sugar | |
| 2/3c flour | |
| 1pint fresh raspberries |
Directions
1.
Prepare batter
Add flour, baking powder, salt, and coconut sugar in one bowl. In a separate bowl mix maple syrup, yogurt, tallow, milk, eggs, and extract. Slowly whisk into dry until combined. Add 1 pint of raspberries and gently fold into mixture. Pour into a buttered cake tin.
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2.
For crumb topping
Combine sugar and flour in a bowl. Then incorporate the butter into the mixture until a course crumb is made! Sprinkle on top of coffee cake.
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3.
To bake
Bake at 350 for anywhere from 45-50 min. Until center is set and lightly golden. Do not overbake! Enjoy!
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