RASPBERRY ALMOND COFFEECAKE

Serves 10.

Make Ahead, Freezer Friendly.

Ingredients:
  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • Cinnamon Crunch
  • 2 cups raspberries
Method:
  1. Beat together butter, sugar and brown sugar. Beat in eggs and vanilla.
  2. Combine flour, cinnamon, baking powder, soda and salt. Alternately add flour mixture and buttermilk to butter mixture.
  3. Spread half of batter in a greased 23×33 cm baking pan.
  4. Sprinkle half of Cinnamon Crunch over batter and top with raspberries. Spread remaining batter over top and sprinkle with remaining Cinnamon Crunch. Bake at 180ºC for 35 – 40 minutes.
  5. Cool slightly on a rack. Serve warm or at room temperature. Coffee cake may be prepared up to 24 hours in advance or frozen for up to 2 weeks.
How to Cook the Perfect Steak
THERE ARE ADVANTAGES IN COOKING WITH GAS