Raspberry almond coffee cake

Raspberry almond coffee cake



  • sugar - 2 Tbsp
  • pkg - 2 oz
  • milk - 1/2 c
  • almond extract - 1/4 tsp
  • sifted confectioners sugar - 1 c
  • 8 oz - 1 c
  • blanched, slivered almonds - 1/2 c

How to make raspberry almond coffee cake:

Preheat oven to 350°. Spread almonds in a single layer on ungreased baking sheet. Bake 5 to 7 minutes or until light golden brown. Do not burn. Allow almonds to cool; chop and set aside.

Combine sour cream, milk and sugar in mixing bowl. Add muffin mix and stir to blend. Spread batter into greased 9-inch square baking pan. Sprinkle with prepared almonds.

Bake 35 to 40 minutes or until golden brown and cake begins to pull away from the sides of the pan. Remove from oven and drizzle Almond Glaze over hot cake. Cool 10 to 15 minutes before serving. Makes 6 to 8 servings.

Almond Glaze: Combine sifted confectioners sugar, milk and almond extract in a small bowl; blend well.

Recipe categories: Breads, Breakfast, Coffee cakes.

Raspberry almond coffee cake
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
flour, brown sugar, butter or margarine, melted, dry yeast, sticks butter or margarine, butter flavored sprinkles, 4 medium bananas, mashed
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