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Thursday, September 27, 2012

Almond Raspberry Coffeecake

Another Thirsty Thursday without a drink recipe, sorry about that.

Almond Raspberry Coffeecake

Baking breakfast, ignore the oatmeal, that has nothing to do with this recipe.

What you'll need for Glaze topping:
  1. small bowl
  2. 1/4 cup confectioners sugar
  3. 2 teaspoons milk
  4. 1/4 teaspoon almond extract
What you'll need for Coffeecake:
  1. 9" cake pan
  2. 1 large and 2 medium bowls
  3. 1 1/2 cups raspberries
  4. 4 1/2 tablespoons of brown sugar
  5. 1 1/2 cups flour
  6. 1/2 cup sugar
  7. 3/4 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/8 teaspoon salt
  10. 3/4 cup sour cream
  11. 3 tablespoons melted butter
  12. 1 1/2 teaspoons almond extract
  13. 2 eggs
  14. 1/3 cup sliced almonds

Instructions for Glaze topping:
  1. In a small bowl, combine confectioners sugar, milk, and almond extract. 
  2. Stir well.
  3. Set aside.
Instructions for Coffeecake:
  1. Preheat Oven to 350°
  2. Spray a 9" cake pan with cooking spray
  3. Combine the raspberries and brown sugar in medium bowl and set aside.
  4. In a large bowl combine flour, sugar, baking soda, baking powder, and salt.
  5. In a medium bowl combine the sour cream, butter, almond extract, and eggs.
  6. Add Sour Cream mixture to the flour mixture.
  7. Stir until combined.
  8. Add 2/3 of the batter into the cake pan.
  9. Add the raspberry mixture evenly over the batter.
  10. Add remaining batter over raspberry mixture.
  11. Top with almonds. 
  12. Bake for 40 minutes, or until a wooden toothpick comes out clean. 
  13. Let cool for 10 minutes
  14. Drizzle Glaze over cake.
  15. Eat up!

I've got fruit and I haven't used it in a cocktail, my priorities are skewed.
Cover those berries, it's sticky, it's goopy, don't worry about it.
almonds, that is all
sugary goodness
It's almost time to feast
Drizzle that milky white shit on top
And it looks like someone blew a load all over my coffee cake, enjoy eating that.

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