Name: Almond-Berry Coffee Cake
Yield: 1
Ingredients: 1 c. all-purpose flour -; c. packed light-brown sugar -; 1/4 tsp. ground cinnamon -; 1/2 tsp. salt -; 3/4 c. sliced almonds -; 1/2 c. unsalted butter -; 1/4 tsp. pure almond extract -; Vegetable oil cooking spray -; 2 1/2 c. all-purpose flour -; 1 tsp. baking powder -; 1/2 tsp. baking soda -; 1/2 tsp. salt -; 6 oz. raspberries -; c. blackberry jam -; 3/4 c. unsalted butter -; 1 1/4 c. granulated sugar -; 1 1/4 tsp. finely grated lemon zest -; 3 large eggs -; 2 tsp. pure vanilla extract -; 1 1/4 c. sour cream -

Ingredients for - Almond-Berry Coffee Cake

1. 1 c. all-purpose flour

2. c. packed light-brown sugar

3. 1/4 tsp. ground cinnamon

4. 1/2 tsp. salt

5. 3/4 c. sliced almonds

6. 1/2 c. unsalted butter

7. 1/4 tsp. pure almond extract

8. Vegetable oil cooking spray

9. 2 1/2 c. all-purpose flour

10. 1 tsp. baking powder

11. 1/2 tsp. baking soda

12. 1/2 tsp. salt

13. 6 oz. raspberries

14. c. blackberry jam

15. 3/4 c. unsalted butter

16. 1 1/4 c. granulated sugar

17. 1 1/4 tsp. finely grated lemon zest

18. 3 large eggs

19. 2 tsp. pure vanilla extract

20. 1 1/4 c. sour cream

How to cook deliciously - Almond-Berry Coffee Cake

1 . Stage

Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.

2 . Stage

Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.

3 . Stage

Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.

4 . Stage

Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.

5 . Stage

Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.