Ingredients: |
Ingredients: Cake Batter Ingredients:
3 large eggs
1 cup granulated sugar
4 Tablespoons unsalted butter, room temp
½ cup sour cream
¼ cup oil
1 Tablespoon lemon juice
2 teaspoons baking powder
2 cups all-purpose flour, measured then sifted
10 ounces raspberries
¼ cup sliced almonds (or cubed white chocolate!)
Powdered sugar
Cream Cheese Layer Ingredients:
8 ounces cream cheese, room temperature
⅓ cup granulated sugar
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Directions: |
Directions:1. Prepare a 10" springform pan by adding parchment to the bottom of the pan, and closing and buttering the sides and bottom of the pan.
2. Preheat oven to 375°F.
3. Combine eggs, sugar, and softened butter.
4. Mix for 2 minutes.
5. In another bowl, combine sour cream, oil, and lemon juice.
6. Mix 1 minute.
7. Add the sour cream mixture to the egg mixture, and give it a quick mix.
8. Mix together flour and baking powder.
9. Add half of the flour to the mixture from step 7 and mix.
10. Add the remaining flour, and mix again.
11. In a bowl, combine and mix sugar and cream cheese.
12. Pour about ¾ of the cake batter into the springform pan, spreading evenly.
13. Place cream cheese layer on top of cake batter, distributing it evenly.
14. Add 6 ounces of the raspberries, pushing them down into the cream cheese layer so it will be easier to spread the remaining batter.
15. Add remaining batter into the pan, spreading evenly.
16. Add sliced almonds and remaining raspberries on top pushing them in. (Raspberries could be sliced in half).
17. Bake 40-50 minutes. Test readiness with a toothpick: it should come out clean if inserted into the center of the cake.
18. Once cooled, add powdered sugar to the top.
19. Enjoy with a cup of coffee or tea. |
This recipe for Almond Raspberry Coffee Cake is from