Raspberry-Almond Coffeecake

    Today, I made this wonderful coffee cake.  I have never tasted a coffee cake so moist.  I am not just saying it because I made it.  But this cake is really good.

The raspberry and almond crumb mixture had my house smelling like a bakery.  The best part is when you eat it the day it's baked, with some ice cream.

Unfortunately it only lasted a few hours in my house.  I had to fight the scavengers to get a slice.

Raspberry-Almond Coffee Cake

Ingredients

1 tbsp. dry bread crumbs
2 cups unbleached all-purpose flour
1 cup plus 2 tbsp. granulated sugar
1 tsp. salt
10 tbsp. unsalted butter, softened but still cool
1 tsp baking powder
1/2 tsp. baking soda
3/4 cup buttermilk or low-fat plain yogurt, room temperature
1 large egg, room temperature
1 tsp. vanilla extract
1/2 cup raspberry jam

Crumb Topping

3/4 cup ground almonds
1/2 cup granulated sugar
1 egg yolk
1 tsp. almond extract

Directions

1.  Preheat oven to 350 degrees F.  Generously grease the bottom and lightly grease the sides of a 10-inch springform pan.  Sprinkle the bottom of the pan with the bread crumbs, then shake lightly to coat.  Tap out excess crumbs.

2.  Whisk the flour, sugar, and salt in a large mixing bowl until blended.  Add the butter and cut in with the whisk until the mixture resembles coarse crumbs.  Remove 1 cup of the flour mixture to a separate bowl and set aside.

3.  Using an electric mixer, whisk the baking powder and baking soda into the flour mixture remaining in the mixing bowl.  Add the buttermilk, egg and vanilla; whisk vigorously until the batter is thick, smooth, fluffy, and frosting-like, 11/2 to 2 minutes.  Using a rubber spatula, scrape the batter into the prepared pan and smooth the top.

4.  Beat 1/2 cup seedless raspberry jam until smooth and fluid, then carefully spread it over the batter with the back of a teaspoon.

5.  For the crumb topping - Add the ground almonds, and sugar to the reserved crumbs of flour.  Add egg yolk and almond extract to the topping and mix with a fork.  Thoroughly knead the mixture with your fingers until the color is uniform.

6.  Sprinkle the crumbs over the batter, pressing lightly so they adhere.  Bake the cake until the center is firm and cake tester comes out clean, 50 to 55 minutes.  Transfer the cake to a wire rack; remove the sides of the pan.  Let cake cool completely about 2 hours.  Serve and enjoy!

Recipe adapted from Baking Illustrated


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