RASPBERRY-AND-BROWN-SUGAR COFFEE CAKE

Steps:

• Preheat oven to 325°F (160°C).
• Butter and flour a 9- x 13-inch baking pan.
• Roughly chop the almonds.
• Set aside.
• In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed.
• In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended.
• Slowly beat this mixture into the creamed butter.
• Don't be alarmed if the butter separates somewhat.
• It will come together when you stir in the dry ingredients.
• In another bowl, combine the flour, baking powder, baking soda and salt, and mix well.
• Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk.
• Mix until just combined.
• Add the raspberries and stir gently to incorporate without smashing the fruit.
• Transfer the batter to the prepared pan, evening it out to the edges.
• Top with the chopped almonds.
• Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch.
• Remove from the oven and cool completely before serving.
• The cake also makes a delicious dessert.
• You can substitute other berries, such as blueberries or blackberries, for the raspberries.