Raspberry Almond Coffee Cake

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I love to go on new baking adventures. What better time to break out the baking tools than now!

I was scouring the interwebs in search of something that struck my fancy to bake and I came to two solid conclusions. Whatever it was would have to be made of stuff I had on hand because… quarantine and there is an assumption among bloggers that quarantine equals an excess of overripe bananas.

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I don’t know about you but I don’t have overripe bananas or any bananas to spare for that matter. Bananas get eaten in this house so unless I specifically set them aside for baking purposes, there are no extra bananas.

No bananas here vector illustration

So, there are no bananas in this recipe and I kind of just rustled through my cupboards to find inspiration and came up with this. There are a number of items in this recipe that can be swapped for something else that you have on hand and several things that can be completely eliminated if you don’t have it.

Let’s get started.

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This coffee cake is very forgiving and very easily changed to fit what you have in your pantry. Here is what I used:

Cake

  • 1 package frozen raspberries (or other frozen fruit or two and a half to three cups of fresh fruit)

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    Plus milk… I forgot the milk for the photo. Don’t forget the milk!
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 cups flour
  • 1 tsp baking powder
  • .5 teaspoon baking soda
  • .5 teaspoon salt
  • 1.5 teaspoon vanilla
  • 2 eggs
  • 1.5 tablespoons poppy seeds
  • .5 cups milk (I used oat milk)
  • 1/3 cup melted butter

Topping

  • .5 cups almonds (optional)
  • 1 teaspoon cinnamon
  • 1/4 cup brown sugar (in addition to what was used earlier)
  • 2 tablespoons turbinado sugar (optional)

Glaze (optional)

  • 1 to 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 to 4 tablespoons milk
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Fresh or frozen fruit can be switched out to whatever you have on hand. 

The fruit can easily be switched out for whatever you want or have on hand. Same with the nuts, and you can add more if you want more or completely omit. If you don’t have brown sugar, use all white sugar or vice versa. The poppy seeds are also completely optional but I love poppy seeds so I was excited to incorporate these. Another addition could be chocolate chips or white chocolate chips but with the glaze, it is really sweet so take heed of that before adding the chips.

So, how does this come together?

Let’s go!

Preheat over to 350.

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Combine your dry ingredients in a bowl (sugars, flour, baking powder, baking soda, salt, cinnamon and poppy seeds) set aside.

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In a second bowl, combine eggs, vanilla and milk.

Combine wet into dry then stir in melted butter.

 

 

 

 

 

 

Gently fold in raspberries.

Do not overmix.

Grease or spray with non-stick cooking spray an 8 by 8 cake pan.

Pour batter into cake pan.

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In a small bowl, combine topping ingredients. Sprinkle over top of batter.

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Bake at 350 for 50-65 minutes or until toothpick comes out clean from the center of the cake.

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If you are using fresh berries or fruit, reduce initial cooking time by about 10 minutes.

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When the cake comes out of the oven, allow to cool for about ten minutes. If you want to glaze the cake, do so after it has cooled slightly. Combine the powdered sugar with milk and vanilla and stir until the perfect glaze consistency.

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You don’t want thick and gloopy, you want a nice consistency that sticks to the end of the spoon and glides off without being too runny.

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This cake was delicious. Absolutely amazing. Here are some other combinations that I think would be great as well.

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Peach and Pecan

Strawberry and Almond

Blueberry and Pecan or Almond

Blueberry Poppy Seed

Cherry Poppy Seed

Cherry Almond

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I hope you enjoy this simple, sweet, versatile cake and add a little sunshine to your day.

Thank you for stopping by and for the love of the mouse, never forget that it all started with a mouse.

 

 

 

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