Raspberry Almond Streusel Coffee Cake
12
servings
25 min
PREP TIME
1 hr 20 min
TOTAL TIME

Ingredients

Coffee Cake

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sugar

1/2 cup Land O Lakes® Butter softened

2 large Land O Lakes® Eggs

1 teaspoon almond extract

3/4 cup buttermilk  

1/2 cup seedless red raspberry preserves

Topping

3 tablespoons all-purpose flour

1 tablespoon sugar

2 tablespoons cold Land O Lakes® Butter cut into chunks

3 tablespoons uncooked quick-cooking oats

3 tablespoons sliced almonds

 

 *Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup. Let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 9-inch springform pan; set aside.

  2. STEP 2

    Combine 2 cups flour, baking powder, baking soda and salt in bowl; set aside.

  3. STEP 3

    Combine 3/4 cup sugar and 1/2 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating, scraping bowl often, until well mixed. Beat at low speed, gradually adding flour mixture alternately with buttermilk, until well mixed. Spread batter into prepared pan. Spoon preserves over batter. Using spatula or knife, swirl preserves into batter.

  4. STEP 4

    Combine 3 tablespoons flour and 1 tablespoon sugar in bowl; cut in 2 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in oats and almonds. Sprinkle over batter.

  5. STEP 5

    Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove sides of pan.

Tip #1

A springform pan makes the coffee cake easy to remove. It has a clamp on the side which can be released to separate the sides from the bottom.

Nutrition

290Calories
12Fat (mg)
60Cholesterol (mg)
270Sodium (mg)
42Carbohydrates (g)
1Dietary Fiber
5Protein (g)

Reviews

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  July 16, 2012

This really came out great, and was very popular with my breakfast guests. Simple and delicious

— says Happy S.
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