RASPBERRY ALMOND COFFEECAKE
RASPBERRY ALMOND COFFEECAKE
Ingredients
- 2/3 cup butter, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- Cinnamon Crunch
- 2 cups raspberries
Directions
- Beat together butter, sugar and brown sugar. Beat in eggs and vanilla.
- Combine flour, cinnamon, baking powder, soda and salt. Alternately add flour mixture and buttermilk to butter mixture.
- Spread half of batter in a greased 9x13 inch (23x33 cm) baking pan.
- Sprinkle half of Cinnamon Crunch over batter and top with raspberries. Spread remaining batter over top and sprinkle with remaining Cinnamon Crunch. Bake at 350ºF for 35 - 40 minutes.
- Cool slightly on a rack. Serve warm or at room temperature. Coffee cake may be prepared up to 24 hours in advance or frozen for up to 2 weeks.
Nutritional analysis per serving:
464 calories, 17.1 g fat, 6.6 g protein, 67.4 g carbohydrate, 2.9 g fibre, 394 mg sodium
CINNAMON CRUNCH
Ingredients
- 1/2 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup toasted sliced almonds
Directions
- Combine brown sugar, cinnamon, nutmeg and toasted sliced almonds.