Raspberry Almond Coffee Cake
Ingredients
Streusel Topping
1/2 cup Granulated sugar
1/3 cup All purpose flour
4 tbsp Unsalted butter, cold
Coffee Cake
1 stick Unsalted butter, softened
3/4 cup Granulated sugar
1 Large Egg
3/4 cup Buttermilk
2 tsp Almond extract
1 tsp Vanilla extract
2.5 tsp Baking powder
1/2 tsp Kosher salt
2 cups All purpose flour
2 cups Raspberries, fresh or frozen (frozen preferred so fruit stays whole)
Method of Preparation
Preheat the oven to 375F. Prepare a 9 inch square baking pan by lining it with parchment paper or greasing with butter.
To make the streusel topping: In a small bowl combine all streusel ingredients. With you hands, work the butter into the flour mixture until the butter is about pea sized and the mixture is crumbly. Set aside.
In a stand mixer using the paddle attachment, cream the butter and sugar together on medium high speed for about 2 minutes or until light in color and fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time on low speed until they are incorporated. Scrap the sides of the bowl.
Add the buttermilk, almond extract, and vanilla extract on low speed until incorporated. It is normal for the mixture to look separated at this point.
Add the flour, baking powder, and salt and mix on low speed until just combined. The batter is really thick.
Add the frozen raspberries to the mixture and fold until just combined.
Pour the batter in to the prepared pan and smooth in an even layer by pressed with a rubber spatula. The batter will be really thick and dough-like from the frozen raspberries.
Sprinkle the streusel on top of the batter in an even layer.
Bake for 55-60 minutes or until the top is golden brown. Test for doneness by inserting a toothpick in the center of the cake to see if it comes out clean. If so, the cake is completely cooked.
Let cool for at least ten minutes before cutting. Enjoy!