Raspberry Almond Coffee Cake

🧂 Ingredients

• 1 cup almonds

  sliced
• 1 heaping tablespoon UNBLEACHED flour
• 1/4 cup granulated sugar
• 3/4 cup unsalted butter

  softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tsp. almond extract
• 1 cup sour cream
• 1/4 tsp. sea salt
• 3/4 tsp. baking soda
• 1 1/2 tsp. baking powder
• 3 1/4 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 18 oz. ctn. fresh raspberries
• 1 cup powdered sugar
• 1-2 tbsp. 2% milk

Instructions

• 1 Preheat oven to 350°.
• 2 Generously grease and flour a 10- or 12-inch bundt pan.
• 3 In small bowl, combine ¼ cup granulated sugar with 1 heaping tablespoon flour
  and sliced almonds; mix well.
• 4 Set aside.
• 5 In a large bowl of electric mixer, at medium speed, beat butter, remaining 1 ½
  cups sugar, almond extract, eggs, baking soda, baking powder, salt and sour
  cream.
• 6 Stir in flour with a wooden spoon to combine well.
• 7 Turn one-third of batter into prepared pan, spreading evenly.
• 8 Sprinkle with half the raspberries and half the almond mixture.
• 9 Repeat layering of remaining batter, raspberries and almond mixture.
• 10 Finally top with last third of batter and smooth the top.
• 11 Bake 1 ½ to 2 hours, or until knife inserted in center comes out clean.
• 12 Cool in pan on wire rack 20 minutes.
• 13 Gently remove cake from pan.
• 14 Mix powdered sugar and milk until smooth; drizzle over cake.

Nutrition Info