Breakfast and Brunch Recipes
Raspberry Crumble Coffee Cake
Yield: 12 servings
Ingredients
Cake
- 1/4 cup chopped almonds
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1 (16 ounce) can red raspberries
- 2 tablespoons tapioca
Topping
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup chopped almonds
- 1/4 teaspoon vanilla extract
- 2 tablespoons butter
Instructions
Cake
- Sprinkle almonds over the bottom of a greased 9-inch springform pan; set
aside.
- In a small saucepan combine raspberries and tapioca, warming gently until slightly thickened. Let cool.
- In a mixing bowl, cream sugar, butter and vanilla extract; beat on medium speed for 1 to 2 minutes.
- Add eggs, one at a time, beating well after each addition.
- Combine dry ingredients into sifter; add sifted dry ingredients to batter alternating with sour cream. Mix well.
- Spread 3 cups of the batter into bottom of pan over almonds.
- Spoon raspberry mixture over batter.
- Top with remaining batter.
- Sprinkle topping over batter.
- Bake at 350 degrees F for 70 to 75 minutes or until wooden pick inserted near the center comes out clean.
- Cool in pan on wire rack for 15 minutes.
- Remove sides of pan.
- Serve warm.
Topping
- Combine flour, sugar, almonds, vanilla extract and butter in a food processor bowl; mix until crumbly.