Also used an 8” round pan since I didn’t have a springform and baked for 45min. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Let us know if you give it a try! In these covid times I was wondering if ome could make it in cupcake form so there are individual servings – and how would that change the cooking time? Wednesday, August 24, 2011. my share of a raspberry and almond slice in Costa Coffee ShareTweetPinShare PLEASE SEE MY. All of these textures and flavors together are a home run, fit for any day where a special homemade breakfast is craved. A strawberry and rhubarb combination would be fantastic. And if there’s only one crumb cake recipe I could make for the rest of my life, it would be today’s raspberry almond crumb cake. The individual components taste good but I thought the proportions were off - too much mousse, too little cake, too much jam - which made this hard to finish because it got cloyingly sweet for me. Leave to cool for around an hour before serving. Notify me via e-mail if anyone answers my comment. STEP 2. As promised the cake was light and fluffy, the crumb topping a light topping and the raspberries were perfect. The nuanced brightness of sumac matched with warming notes of almond and jammy raspberries takes a classic pound cake construct over the top and into pure wow-worthy territory. Based on Cyndi’s comments and feedback on my recipes, I started to get the sense that we had similar tastes. Cover leftover cake tightly and store in the refrigerator for up to 5 days. I was not tempted to taste the batter after mixing all the ingredients. I couldn’t get raspberries at the store unfortunately. As I got older and started baking myself, it quickly became a bit of a tradition in our household that we’d have it on his birthday, Father’s Day, and to be honest a lot of times for no reason other than the fact we were craving it! Turn, top-side up, onto a wire rack lined with baking paper to cool completely. Enjoy! The berries require zero prep, which I know you’ll appreciate first thing in the morning. https://www.tasteofhome.com/recipes/raspberry-almond-coffee-cake She does all the hard work so we can get great results time and time again. Lightly toasting the almond flour before incorporating it into the batter imbues the cake … Even with the sliced almonds on top. Hi Lor! Would you recommend going with 8″ or 10″? Dot raspberries all over the top of the cake batter. https://www.tasteofhome.com/recipes/raspberry-almond-thumbprint-cookies Should I just substitute the cherries for the raspberries? The cake is done when a toothpick inserted in the center comes out clean. Grease and lightly flour a 9-inch springform pan. If you want to eat cake for breakfast, crumb cake is your solution. I’m Sally, a cookbook author, photographer, and blogger. any recommendations? Hi Kira, You can simply skip the almonds if you wish! Cover cake … I was about to make your glazed cherry crumb cake from one of your cookbooks and realized it’s quite different than your crumb cake recipes on your website. How was the consistency? Though my first recommendation is a 9-inch springform pan. The bake time for the cake should be the same. My husband of 44 years said it was the best thing I have ever baked and I’ve baked a bunch over the years. Hi Karen, I recommend sticking with all purpose flour here. I suggest serving with a dusting of confectioners’ sugar! HOW TO MAKE THIS RECIPE Pre-heat the oven to 180°C/Fan160°C/Gas mark 4. Butter a solid 10-inch round tart … It’s the one (and only) cake I remember him baking time and time again when I was a child. Can I make this with fresh strawberry instead of raspberries ? In a large mixing bowl, beat together the butter and sugar until smooth. Would you know where I may have gone wrong? Spread half the mix over the cake tin and smooth over the … Hi KC, You can bake the cake as cupcakes/muffins! I’m thinking to make this for Christmas but have a family member that is allergic I was thinking coconut flakes/chips but I’m worried they might burn too quickly in the oven.. Can almond flour be substituted for reg. I recommend the glaze actually and recommend drizzling it while hot before you remove the springform. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Thank, Your email address will not be published. Required fields are marked *. Taste the batter and if you prefer … In a mixing bowl, mix together non-dairy milk, orange juice, oil, ground flaxseeds, sugar, vanilla … How would you use rhubarb instead of raspberries to top the cake – would it need a longer baking time and would the rhubarb need to be cooked first? Spread Whipped Cream Frosting over cake. Position a rack in the lower third of the oven and preheat to 325ºF. Preheat the oven to 350°F (177°C). They added chocolate chips and put the crumb topping over the filling. I don’t have them but trying to use my fruit. Give the cookbook version a try if you’d like and are curious to compare, but if you love this version– stick with it. The ones in Costa Coffee are amazing and I'd like to try to recreate at home. Beat at medium speed, scraping bowl … Just dot them right on top of the cake batter. For the full recipe, scroll to the bottom of the page. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! switch the quantity of vanilla for the almond extract. Hi Sally.. In the bowl of a standing mixer, beat the butter on medium speed for about 2 minutes until creamy. Raspberries: I love raspberries and crumb cake together. I think this recipe was originally passed on to my dad by my aunty, but I always think of it as dad’s cake, because he’s absolutely obsessed with it! Would freeze dry strawberries work instead of fresh rasberries. So don’t be alarmed if it seems verging on under-baked right in the middle – that’s what makes it so delicious! We really liked the raspberry almond cake. 2. CharlieMouseWillDoIt Thu 03-May-12 14:33:35. Prep: 15 mins Cook: 45-50 mins. Does anyone have a recipe for raspberry & almond slices? I made this recipe 4 days ago. Hi Sally. Do not overmix. Love your recipes and blog. https://sweetpeaskitchen.com/raspberry-coffee-cake-with-almonds I made this to bring to my Grandparents for Sunday dinner and it was the perfect treat to end the night with! Love her recipes. I wouldn’t pre-cook it, though you certainly could. Steps. This should be a thicker cake batter. In the book, he calls it a ‘cake (pudding)’ because it’s a bit of a hybrid – the top and outer edges cook to the consistency of a sponge, but the very centre always remains a bit gooey and pudding-like, because of the moisture of the raspberries. The batter will be thick. If you have a sweet tooth like me you’ll love this low-carb raspberry chocolate cake. A 9×9-inch square baking pan works too. 2 large eggs. Butter a 25-centimetre round cake tin and sprinkle it with almond meal, flour or gluten free flour if required. 1 stick butter. Bake cupcakes for 20 … Think blueberries would work instead of raspberries? This recipe looks so inviting! Preheat oven to 180/160 fan and thoroughly grease a round, 20cm non-stick cake tin. Would it be good without the nuts? Thanks! more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Put the margarine spread, 175g Tate & Lyle Golden Caster Sugar, eggs, orange zest and flour into a large bowl … If so, the topping will sink down. Beat on medium-high speed until combined. Raspberry sponge layered with praline feuilletine and chocolate mousse. I used cake flour since I was out of all purpose and it turned out so moist and tender. Cool in pan for 1 hour. I don’t have a 9″ pan. Featuring a delightfully crunchy almond topping along with the delicate sunny brightness of sumac, this cake is effortlessly impressive. I’m unsure of exact bake times. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. ( Log Out /  This recipe uses milk and melted butter in the recipe and on the website you use sour cream and softened butter. When I posted my Raspberry White Chocolate Almond Blondies, she mentioned that they reminded her of a cake that she makes and she sent me the recipe.. 140g unsalted butter, softened 140g golden caster sugar (or regular caster sugar) 140g ground almonds ¼ tsp salt 1 tsp ground cinnamon 140g self-raising flour 220g raspberries (fresh or frozen, works with either) Sift in the flour and stir until fully combined – it will be a. With raspberry season in full swing, take the opportunity to put these delicious berries to good use with this Raspberry and Almond Cake recipe from the team at Jervaulx Abbey Tearooms near Leyburn. The cake its self is very moist and the texture is good. This cake rises pretty tall, so I suggest using a springform pan. Try toasting them for even more flavor. Thanks! I couldn’t wait to try it! Repeat layering with the cake layers, Almond Filling, and jam two more times. You can replace the raspberries with chopped cherries. Bake for 35-40 minutes. Beat together the 3 eggs, 1 tsp vanilla, 1/2 cup sweetener, 1/2 cup ricotta, and 4 tbsp lemon juice. To assemble, spread one cake layer with one-third of the Almond Filling, then with 2 rounded tablespoons of jam. Ingredients 1 cup all-purpose flour ¼ cup granulated sugar 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 beaten egg ½ cup dairy sour cream ¼ cup butter or margarine, melted 1 cup fresh or frozen raspberries 2 tablespoons brown sugar ⅓ cup sliced almonds Add the eggs, sour cream, vanilla extract, and almond extract. 1/2 pt. Perfect! Using my sour cream crumb cake as the base, we’ll add vanilla extract for flavor and to make the cake extra special, a little almond extract too. HI, If you want the cake to taste more like almond (like me!) Change ), You are commenting using your Facebook account. Thanks. They pair wonderfully with the toasted almonds. I was looking for an almond cake that I could get my almond fix. Stir the jam. Menu. In a large bowl, whisk the eggs and sugar together. Love Sally. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. We’ll use melted butter, so there’s no cutting the butter into the dry ingredients with a pastry cutter. 140g unsalted butter, softened140g golden caster sugar (or regular caster sugar)140g ground almonds¼ tsp salt1 tsp ground cinnamon140g self-raising flour220g raspberries (fresh or frozen, works with either)Two handfuls flaked almonds (optional). Definitely will be a recurring cake in our house! Thank you so much for asking. No sugar added, no pre-cooking, no extra steps. Hi Karen, You can try a 1:1 gluten free flour although I haven’t personally tested it. Peeled and chopped apples or peaches would be equally delicious. Hi Sara, We haven’t tested this recipe with gluten free flour or any sugar substitutes. Preheat the oven to 160Fan/180*C. Grease and line a 20cm round cake tin. With the mixer on low speed, mix in the dry ingredients until smooth. Paired with toasted almonds, juicy raspberries, and a dusting of confectioners’ sugar– I can say with confidence that it was love at first bite. Hey sally Will fresh strawberries work instead of raspberries? Hi Amy, Either size works great- if using an 8-inch pan, bake time will be a little longer. (I’ve included a pic at the bottom of the recipe). Loved this coffee cake! If you try it and it starts to brown too quickly you can loosely cover the top with aluminum foil while the cake finishes baking. ( Log Out /  Crumb Topping: The crumb topping comes together with flour, brown sugar, a little cinnamon, and butter. The cookbook version is extremely buttery and soft, yet a little dense. It was such an easy cake to throw together too! I’ve made it so many times now that the recipe is engrained in my brain, but I love the fact that if I do ever need to reference it, it’s jotted down in my dad’s messy hand-writing in a scuffed up, butter-stained old recipe book that he’s had for about as long as I’ve been alive! Use the same amount. Thank you, Liz. And given how easy it is to whip up, it’s a perfect go-to recipe for any occasion that calls for a special treat. Each bite is soft and juicy and crunchy and sweet and buttery, with a little cinnamon, almonds, and raspberries. I also thought using bittersweet chocolate mousse instead would complement the sweet raspberry … Press about two thirds of the cake mix into the greased tin until you have an even base layer, then scatter over the raspberries. flour? Tried the recipe and sadly it looks no way as beautiful as yours. This is a must make recipe so let’s get started! Both gluten and dairy-free, this cake was awarded the top honour in the Best Free From Product category at the Deliciouslyorkshire Taste Awards. Learn how your comment data is processed. It’s made with almond flour, coconut oil and milk and raspberries too. If so, what is the exchange? I’m wondering if there’s a good nut free sub for the almonds in the topping? If you aren’t using a springform pan, you can line your pan with parchment paper for ease, too! I love this recipe and have made it maybe 50 times – all to rave reviews. Few minutes before slicing pan since I was a child goal is to give the. Topping a light topping and the raspberries in a row and unassuming, cake..., 20cm non-stick cake tin layering with the cake its self is very moist and tender freeze dry work. 5 days I was looking for an almond cake that I could get my almond fix wondering if ’! 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