Raspberry Almond Coffee Cake
The English Kitchen
The English Kitchen
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Ingredients

  • For the raspberry layer
  • 375 g fresh or frozen raspberries (2 1/2 cups)
  • 65 g granulated sugar (1/3 cup)
  • 60 ml cold water (1/4 cup)
  • 1 TBS fresh lemon juice
  • 2 TBS cornflour
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  • For the cake
  • 120 g butter, softened (1/2 cup)
  • 190 g granulated sugar (1 cup)
  • 2 large free range eggs, lightly beaten
  • 2 tsp almond extract
  • 1 tsp pure vanilla extract
  • 140 g plain flour (1 cup)
  • pinch salt
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 120 g dairy sour cream (1/2 cup)
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  • For the topping
  • 60 g butter (1/4 cup) cut into bits
  • 90 g plain flour (2/3 cup)
  • 65 g soft light brown sugar (1/3 cup packed)

Instructions

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