Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

I made this for for weekend guests. It is a great summery coffee cake. Very pretty to cut! It's from Martha Stewart.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Make topping: Whisk 1 cup flour, brown sugar, cinnamon, 1/2 teaspoons salt, and almonds in a medium bowl. Using fingers, work in 1/2 cup butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
  3. Make cake: Use cooking spray to coat a 10" tube pan with a removable bottom. Place pan on a baking sheet. Sift together 2 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoons salt into a medium bowl. Set aside.
  4. Fold raspberries into jam in a small bowl.
  5. Put 3/4 cup butter, granulated sugar, and lemon zest into bowl of electric mixer fitted with paddle. Mix on medium-high speed until pale and fluffy, 3-4 minutes. Reduce speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  6. Mix in vanilla. Reduce speed to low. Mix in half of reserved flour mixture, followed by sour cream. Add remiaining flour mixture. Beat until just combined.
  7. Spoon HALF of batter into prepared pan. Mounf berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with topping.
  8. Bake until golden brown and toothpick inserted into center comes out clean, 65-70 minutes.
  9. Let cool slight on a wire rack, 10-15 minutes. Run a knife around edges of pan to loosen,. Pull up on tube to lift cake from pan. Let cool on rack for 15 minutes. Invert cake on a baking sheet, remove tube portion, then re-invert cake onto rack to cool completely.

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