Don’t you just want a slice of this wonderful coffee cake with that cup of coffee (tea) you are holding? Keep reading to see how easy and fast this cake whips up. Yep, one of my favorite desserts to have with coffee and tea.
1½ cups blanched sliced almonds, toasted
¾ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
4 large eggs
1¼ cups sugar
1 tablespoon grated orange zest
¾ teaspoon almond extract
5 tablespoons unsalted butter, melted
⅓ cup vegetable oil
6 ounces raspberries
1 tablespoon flour
For crumb topping
⅓ cup blanched sliced almonds, toasted
2 tablespoons sugar 1 tablespoon orange zest
1. Preheat oven to 350 degrees. Grease 9-in round cake pan and line with parchment paper.
2. In a food processor, pulse almonds, flour, salt baking powder, and baking soda until almonds are finely ground (8-10 pulses). Transfer mixture to bowl.
3. In the same processor bowl (no need to wash), process eggs, sugar, orange zest, and almond extract until pale yellow (2 minutes).
4. In the meantime, combine butter and oil together (no need to mix) and in a steady stream, add to the egg mixture with processor running.
5. Add almond mixture and pulse until combined (5 pulses). Transfer batter to prepared baking pan.
6. Combine flour with raspberries and with a spoon, gently swirl into the batter.
7. Combine sugar and orange zest in a small bowl and using your fingers, rub mixture together for 10 seconds.
Sprinkle almonds on top of batter followed by the zest mixture.
8. Bake for 55-65 minutes, or until toothpick comes out clean. 40 minutes into the baking, rotate pan 180 degrees.
9. Allow cake to cool in the pan on a wire rack for 15 minutes. Run a knife along sides of pan. invert cake (I placed a small sheet of parchment paper on top of the cake so it would not stick to the plate when inverting the cake). Take parchment paper off. Reinvert cake and allow cake to cool to room temperature. You can dust some
powdered sugar on top.