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Raspberry-Almond Coffee Cake

This fruity raspberry almond coffee cake is an awesome brunch treat. If you can’t find raspberries, try blueberries or strawberries. —Lisa Varner, El Paso, Texas
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    15 servings

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/3 cup unsweetened applesauce
  • 1/3 cup butter, melted
  • 1/2 teaspoon almond extract
  • 2 cups fresh or frozen unsweetened raspberries
  • TOPPING:
  • 2/3 cup sliced almonds
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions

  • Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened. Gently fold in raspberries.
  • Transfer batter to a 13x9-in. baking pan coated with cooking spray. In a small bowl, mix topping ingredients; sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Serve warm.
Nutrition Facts
1 piece: 229 calories, 7g fat (3g saturated fat), 40mg cholesterol, 207mg sodium, 38g carbohydrate (23g sugars, 2g fiber), 4g protein.
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