Another Thirsty Thursday without a drink recipe, sorry about that.
Almond Raspberry Coffeecake
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Baking breakfast, ignore the oatmeal, that has nothing to do with this recipe. |
What
you'll need for Glaze topping:
- small bowl
- 1/4 cup confectioners sugar
- 2 teaspoons milk
- 1/4 teaspoon almond extract
What
you'll need for Coffeecake:
- 9" cake pan
- 1 large and 2 medium bowls
- 1 1/2 cups raspberries
- 4 1/2 tablespoons of brown sugar
- 1 1/2 cups flour
- 1/2 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup sour cream
- 3 tablespoons melted butter
- 1 1/2 teaspoons almond extract
- 2 eggs
- 1/3 cup sliced almonds
Instructions for Glaze topping:
- In a small bowl, combine confectioners sugar, milk, and almond extract.
- Stir well.
- Set aside.
Instructions for Coffeecake:
- Preheat Oven to 350°
- Spray a 9" cake pan with cooking spray
- Combine the raspberries and brown sugar in medium bowl and set aside.
- In a large bowl combine flour,
sugar, baking soda, baking powder, and salt.
- In a medium bowl combine the sour cream, butter, almond extract, and eggs.
- Add Sour Cream mixture to the flour mixture.
- Stir until combined.
- Add 2/3 of the batter into the cake pan.
- Add the raspberry mixture evenly over the batter.
- Add remaining batter
over raspberry mixture.
- Top with almonds.
- Bake for 40 minutes, or until a wooden toothpick comes out clean.
- Let cool for 10 minutes
- Drizzle Glaze over cake.
- Eat up!
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I've got fruit and I haven't used it in a cocktail, my priorities are skewed. |
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Play-Doh! |
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Cover those berries, it's sticky, it's goopy, don't worry about it. |
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almonds, that is all |
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sugary goodness |
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It's almost time to feast |
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Drizzle that milky white shit on top |
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And it looks like someone blew a load all over my coffee cake, enjoy eating that. |
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