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Raspberry-Almond Coffee Cake
Raspberry-Almond Coffee Cake
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Wholesome fruity whole wheat baking recipe.
Ingredients:
  • 3/4 cup milk
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup Gold Medal™ whole wheat flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries
  • 1/4 cup sliced almonds
  • 1/2 cup powdered sugar
  • 1 tablespoon butter or margarine, softened
  • 3 to 4 teaspoons milk
  • 1/4 teaspoon almond extract
Instructions:
  • Preheat oven to 350°F and generously coat a 9-inch round or square pan with baking spray that includes flour.
  • In a medium bowl, combine 3/4 cup milk, 1/2 cup melted butter, vanilla, 1/2 teaspoon almond extract, and 1 egg using a wire whisk or spoon until smooth. Add in flours, granulated sugar, baking powder, and salt. Carefully mix in raspberries. Spread the batter in the pan and top evenly with almonds before baking.
  • Bake for 30 to 35 minutes until the top is a light golden brown and a toothpick inserted in the center comes out clean. Let it cool for 10 minutes.
  • Combine glaze ingredients in a small bowl until smooth and easily drizzle over the warm coffee cake.

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