You can never have too many raspberries, or raspberry recipes!
The backyard raspberries were happily turning red, 10-20 at a time. Just the right amount to wander through the backyard garden and pop a few in my mouth.
And then we had three days of 100+ temperatures. All of a sudden I had ripe, luscious raspberries everywhere! Except that most of them suffered from sun scald. No matter – they may not be as pretty with their scars, but they sure do taste just as good. An early morning harvest netted 4 cups of berries. Most of them went into this cake.
Although I like cake, I am not crazy over frosting. So in the summer I love to make less sweet but fruit-full coffee cakes. I always look forward to Sinfully Good Blueberry Cake, and this raspberry cake is another winner.
- 2 ½ cups fresh raspberries, divided
- ⅓ cup slivered almonds
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp almond extract
- 1 cup plain or raspberry flavored yogurt (low-fat is fine, do not use non-fat)
- 2 cups unbleached, all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- Dash salt
- Preheat oven to 350 degrees.
- Grease and flour a 10-cup tube pan. Gently layer raspberries evenly in the pan. Sprinkle with slivered almonds.
- Cream butter, sugar, and eggs until light and fluffy. Beat in almond extract and yogurt.
- In another bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture, beating until just combined.
- Fold in remaining raspberries (1 cup).
- Spread batter over the raspberry-almond combination in the tube pan.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven. Let cool in pan for 10 minutes.
- Remove cake from pan. Sprinkle with powdered sugar before serving if desired.