Tuesday, September 23, 2008

A Raspberry Morning

An ode to summer before I head full on to fall! We saw some awesome looking raspberries at Sam's Club, and I just had to pick them up (yeah, no way they were local... oh well!). While I've become more adventurous cooking, I'm still leary in the baking department, a few substitutions here or there, but I really like to have a recipe in front of me. We loved the incorporation of fresh fruit in this Raspberry Almond Coffee Cake. I made a few substitutions with what we had, so I'll post what I did below. I'm sure it could be lightened a bit more, but it wasn't too sweet as is. A lovely way to start the day, or brighten the morning, or afternoon... or way to put yourself to sleep... :)


Raspberry Almond Coffee Cake
Modified ever so slightly from herlittleblackdress

  • 1 cup fresh raspberries
  • 3 tablespoons brown sugar
  • 1 cup whole wheat pastry flour
  • 1/3 cup white sugar (I can't remember if I used Splenda Blend for Baking here... I was doing too many things and was slightly schizophrenic last night!!)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup sour cream
  • 1/4 cup nonfat greek yogurt
  • scant 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup sliced almonds
  • 1/4 cup sifted confectioners' sugar
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  2. Combine raspberries and brown sugar in a bowl. Set aside.
  3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. **mine was very dry, so I added ~1T milk at this point. The batter was very thick, but it all worked out in the end!** Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
  4. Bake for 40 minutes **mine was done at 30min**, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  5. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Cross-section with lovely whole berries!

14 comments:

VeggieGirl said...

Such a FANTASTIC ode to autumn - yum!

eatingbender said...

If you ask me, you have nothing to be leery about in the baking department! This raspberry almond coffee cake looks incredible - and I love the cross-section photo where you can see the fruit inside!!

Erin at caretoeat.net said...

I love that cross sectional view, and the fact that you recognized the soothing properties of eating oneself to sleep. :)
Pretty post Shannon!

Astra Libris said...

Your raspberry coffee cake is absolutely beautiful! I love the fact that it's a whole wheat coffee cake - gorgeous!

Rose said...

Love it - it looks so good! great ode. I was just thinking how sad I am that the summer fruit is going out of style and SO fast.

Esi said...

Love your healthy twists! I am just now starting to experiment with whole wheat flour.

Anonymous said...

!

seriously fantastic and tasty looking and Id love to smell the scent of that emanating from my kitchen.
you wanna come up in herre and bake for me?

:)

Miz.

Meg said...

Love the cross-section. What a wonderful coffee cake!

Ricki said...

Looks fantastic! Yes, great way to start the day, I'd say! :)

Reeni said...

It looks really delicious-your doing an awesome job baking!

Tina said...

Yum!!!

Gena said...

I am so hungry right now, I could lick the screen. I'm making coffee cake tonight!

Pumpkin said...

Yum! This looks delish- i love raspberries and almonds!

Sharon said...

Looks like you're on your way to becoming an expert baker. Looks so tasty. Ahh, I'll miss summer fruits!

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