Raspberry Almond Coffee Cake
Ingredients½ cup all-purpose flour½ cup finely ground almond flour¼ cup baker’s sugar½ teaspoon baking powder¼ teaspoon baking soda⅛ teaspoon salt½ cup plain yogurt3 tablespoons milk2 tablespoons butter, melted1 teaspoon vanilla extract1 large egg1 cup fresh or frozen (thawed) raspberries1 tablespoon brown sugar1 tablespoon sliced almonds Glaze¼ cup powdered sugar1–2 teaspoons milk¼ teaspoon almond extract Directions Preheat the oven to 350°F. Grease an 8-inch round cake pan; I lined the bottom with parchment paper. In a medium-sized bowl, combine and stir together the flours, sugar, baking powder, baking soda, and salt. In a small bowl, combine the yogurt, melted butter, vanilla, egg, and milk. Add the yogurt mixture to the dry ingredients and stir until just moistened. Spread two-thirds of the batter evenly into the pan. Combine the raspberries and brown sugar and spread over the batter. Place dollops of the remaining batter on top of the raspberries and sprinkle with sliced almonds. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Remove the pan from the oven and let the cake cool for a few minutes on a wire rack. Combine the powdered sugar, milk, and almond extract, stirring until smooth. Remove the cake from the pan and drizzle the glaze over the top. Enjoy the cake warm or at room temperature.