Raspberry Almond Coffeecake
A delightful coffeecake with raspberries and almonds, perfect for breakfast or dessert.
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Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- ½ cup butter, melted
- 2 eggs
- 1 teaspoon almond extract
- 1 cup raspberries
- ½ cup sliced almonds
Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix sour cream, melted butter, eggs, and almond extract.
Combine the wet and dry ingredients, mix until just combined.
Fold in raspberries and pour the batter into the prepared pan.
Sprinkle sliced almonds on top.
Bake for 45 minutes or until a toothpick comes out clean.
Let it cool before serving.
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1.5mg
Almond, Coffeecake, Raspberry