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!


LizNoVeggieGirl said...

Such a FANTASTIC ode to autumn - yum!

Anonymous 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!!

Anonymous 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?



Meg said...

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

Anonymous 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...


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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