Recipe by looneytunesfan
Recipe by Leslie Mackie
Top Review by Juenessa
I made this cofee cake as a half recipe and baked it in a 9 X 9 glass baking dish--which was perfect for our family. I also used frozen blueberries as my fruit. The cake is very moist and dense. It is not overly sweet, which is great for a coffee cake. It tasted very old-fashioned! My husband loved the chopped almond topping. I thought the almonds just kind of sat on top of the cake and didn't really incorporate well as a topping. I felt like the almonds would've been better if the topping had been a streusal topping with slivered almonds, but didn't think of that until after I had already baked the cake. I think this is just a personal preference thing and others might really like the almonds on top, just as the recipe states. I dusted the individual cake servings with powdered sugar; which gave each piece a very nice presentation. My cake took quite a bit longer to bake than the 1 hour specified in the instructions. I know each oven is different, and it worked out fine. I think I baked my cake for about 1 hour and 20 minutes. Thanks, looneytunesfan. I'm glad I tried your recipe!
- 2 cups whole almonds, skin on
- 1 1⁄4 cups unsalted butter, at room temperature
- 1 3⁄4 cups dark brown sugar
- 6 large eggs
- 5 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons almond extract
- 4 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 4 cups fresh raspberries
Directions See How It's Made
- Preheat oven to 325°F (160°C).
- Butter and flour a 9- x 13-inch baking pan.
- Roughly chop the almonds.
- Set aside.
- In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed.
- In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended.
- Slowly beat this mixture into the creamed butter.
- Don't be alarmed if the butter separates somewhat.
- It will come together when you stir in the dry ingredients.
- In another bowl, combine the flour, baking powder, baking soda and salt, and mix well.
- Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk.
- Mix until just combined.
- Add the raspberries and stir gently to incorporate without smashing the fruit.
- Transfer the batter to the prepared pan, evening it out to the edges.
- Top with the chopped almonds.
- Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch.
- Remove from the oven and cool completely before serving.
- The cake also makes a delicious dessert.
- You can substitute other berries, such as blueberries or blackberries, for the raspberries.