It's time for another coffee cake at The Home Bakers (THB). This is our bake #32, Raspberry-Almond Coffee Cake is selected by the lovely Angela of The Charmed Cupcake.
The base is a lovely moist, soft butter cake with tender crumbs. Raspberries are scattered over the batter and top with sprinkles of streusel which is mixed with flaked almonds. I do not have any raspberries, and they are rather expensive, so I have substitute with some frozen mulberries, and it turns out really nice. Recipe calls for lemon zest, the lemons I have are "naked" lemons! LOL! So instead of buying more lemons just for the zest, I have used orange zest instead, since I have some oranges in my fridge. (No "naked" oranges, I ate the oranges!) :o)
I've made half a recipe and bake in a 7" springform pan.
A delicious cake, with moist, tender crumbs yet quite light in texture. As usual, I always have a pot of tea ready when I bake simple cakes like this. A lovely tea-time treat with the family.For the full recipe and instructions, please visit the host of this bake, Angela of The Charmed Cupcake.
To view other members' bake, please visit The Home Bakers (THB).
We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 32 and we have 28 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at firstname.lastname@example.org.