Best 2 Almond Berry Coffee Cake Recipes
Indulge in a culinary delight with our tantalizing Almond Berry Coffee Cake recipe, a harmonious blend of flavors and textures that will awaken your senses. This delectable treat features a moist and fluffy coffee cake base swirled with a vibrant berry filling and topped with a crunchy almond streusel. The aroma of freshly brewed coffee infused throughout the cake creates an irresistible combination that is sure to become a favorite among coffee and cake enthusiasts.
This recipe provides step-by-step instructions to guide you in creating this masterpiece. We also include variations to cater to different tastes and dietary preferences, such as a gluten-free version, a vegan version, and a sugar-free version. Additionally, we explore alternative fillings, including a classic cinnamon swirl and a sweet and tangy lemon filling.
Whether you prefer a traditional coffee cake or are looking for a unique and flavorful twist, our Almond Berry Coffee Cake recipe has something for everyone. Embark on a culinary journey and discover the perfect combination of coffee, berries, and almonds in every bite.
ALMOND-BERRY COFFEE CAKE
Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
- Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
- Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
- Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
- Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.
GLUTEN-FREE ALMOND BERRY COFFEE CAKE
Wake up to a sweet breakfast treat the entire family will enjoy.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
- In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
- In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
- Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
- In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g
Tips:
- Choose a cake pan that's appropriately sized for the amount of batter. A pan that's too small will result in a cake that's too thick and dense, while a pan that's too large will result in a cake that's too thin and dry.
- Don't overmix the batter. Overmixing can make the cake tough.
- Be sure to preheat the oven before baking the cake. This helps to ensure that the cake bakes evenly.
- Keep an eye on the cake while it's baking. Every oven is different, so the baking time may vary slightly from the recipe's instructions.
- A toothpick inserted into the center of the cake should come out clean when the cake is done baking.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Almond Berry Coffee Cake is a delicious and easy-to-make treat that's perfect for any occasion. With its moist crumb, sweet and tangy berries, and crunchy almond topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give Almond Berry Coffee Cake a try. You won't be disappointed!
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