Welcome to a beautiful fall morning on the farm! We are having a beautiful fall this season and the trees are showing off in full fall colors of orange, red, and browns. I love sitting out on the porch swing watching the sun rise over the trees while I sip my coffee and nibble on Raspberry & Almond Coffee Cake.
It’s just me and the dog this morning watching the squirrels wrestling over acorns. Further out in the pasture two baby fawns are noshing on the walnuts. I can hear the hens ruffling in their straw beds and soon they will peek their sleepy heads out of the coop door.
The dog wags her tail in anticipation because she knows that soon the goats will be joining the hens and stepping out into the goat yard. Soon I will be privy to a musical orchestra of happy yapping, busy cloaking, and judgmental bleating. I think I will nestle in with another cup of coffee and a sliver of Raspberry & Almond Coffee Cake. Join me!
Preheat the oven to 350°F. Grease a 8-inch sponge pan, or a pan with a removable bottom, with Crisco.
In a food processor bowl add 2/3 cup whole almonds, 1½ cups softened butter, 2/3 cup packed light brown sugar, 2/3 cup cake flour, 2 eggs, and 1 teaspoon vanilla extract. Pulse until smooth.
The Raspberry & Almond Coffee Cake:
Spread half of the batter in the prepared pan. Scatter 1 cup of raspberries over the top. Add the remaining batter in dollops and carefully spread out over the berries. You might find this easier to do with your fingers and a plus: you get to lick your fingers clean!
Scatter 2 tablespoons slivered almonds over the top and bake for 50 minutes or until golden. Cool before removing from the tin and dust with powdered sugar.
Super easy, super yummy! Enjoy!
- 2/3 cup whole almonds
- 1½ sticks butter, softened
- 2/3 cup light brown sugar, packed
- 2/3 cup cake flour
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup raspberry
- 2 tablespoons almonds, slivered
- Powdered sugar
Preheat oven to 350°F.
Grease a deep 8-inch sponge pan. Place the almonds, butter, sugar, flour, eggs and vanilla extract in a food processor and pulse until well combined.
Spread half the batter in the sponge pan and smooth. Scatter the raspberries over the batter, then add dollops over the remaining batter on top and roughly spread.
Scatter with slivered almonds and bake for 50 minutes until golden.
Cool before removing from the tin and dust with powdered sugar. Serve.