Raspberry Almond Breakfast Cake
Friday, July 27, 2018 20:02
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I am sure that this recipe I am sharing today is nothing new to you. I have been baking it for years and I am pretty sure you have too. Its just so good that I felt that I needed to share it with you, just in case there are some of you that have not heard of it or baked it. I adore breakfast cakes! I mean, Cake for breakfast??? What’s not to like about that!
And this is a most amazing breakfast cake. Some might call it a coffee cake, but over here in the UK a coffee cake is a cake flavoured with coffee and I didn’t want any confusion, so although those of you who are visiting from North America might see this as a coffee cake, here in the UK, it would be a breakfast cake. A cake that you would enjoy for breakfast or brunch with a hot drink or cuppa as those are often called.
Are you confused yet? I hope not!
This is truly a lovely cake with a cake type of bottom, flavoured with almond and vanilla and enriched with sour cream, which not only makes for an incredibly moist cake, but also rich with both white and brown sugars. In short, dense, beautiful and delicious!
Prior to baking you pour a cheesecake filling over the cake batter . . . cheesecake . . . if you are like me you love cheese cake.
Over the cheesecake layer goes a raspberry layer composed of fresh raspberries, sugar and raspberry preserves blitzed together until smooth. This is a bit different than some I have seen out there, which use only the jam. I like the difference that the use of actual fruit makes. Its jammy, but fresh and not too sweet, almost sweet/tart.
Over the raspberry layer you sprinkle a streusel layer and top that with some flaked almonds. Once the cake is baked it turns into a buttery crisp nutty topping that is just so scrumptiously delicious!
The cake bakes beautifully into four distinct layers, that somehow meld together, whilst remaining separate and holding down their own identities masterfully!
The flavour combinations in your mouth are amazing . . . buttery dense cake, creamy rich cheesecake, sweet/tart raspberries and a buttery crisp, flaky crumbly almost shortbread almond layer. WOWSA!
I had not made this in a very long time and when I had baked it the other day I remembered why. Its dangerous! That’s why. You just can’t leave it alone. You will find yourself thinking about it as you lay in bed at night tempting you to pop downstairs to cut yourself a tiny sliver . . . because you can’t stop thinking about it!
*Raspberry Almond Breakfast Cake*
Serves 9 to 10
A sweet breakfast cake with a lovely almond flavoured batter, topped with a cream cheese filling, raspberry puree, sweet streusel and flaked almonds. Break out the coffee pot!
For the cake layer:
280g plain flour (2 cups)
45g caster sugar (1/4 cup)
50g soft light brown sugar (1/2 cup, packed)
2 tsp baking powder
1/4 tsp salt
1/4 tsp bicarbonate of soda
1 tsp vanilla extract
1/2 tsp almond extract
75g butter, melted (1/3 cup)
1 large free range egg
156ml milk (2/3 cup)
60g sour cream (1/2 cup)
For the cream cheese layer:
45g caster sugar (1/4 cup)
225g cream cheese (8 ounces)
1 tsp vanilla
1 large free range egg
For the raspberry layer:
225g fresh raspberries
2 TBS sugar
2 TBS raspberry preserves
For the streusel:
140g plain flour (1 cup)
135g sugar (3/4 cup)
6 TBS cold butter
60g flaked almonds (1/3 cup)
Preheat the oven to 190*C/375*F/ gas mark 6. Butter a 9-inch square deep baking tin, or a deep 10-inch round cake tin, or completely line with baking paper.
Make the raspberry layer by pulsing the berries, sugar and preserves in a small processor until smooth. Set aside.
Make the cream cheese layer by beating the cream cheese, sugar, vanilla and egg together until smooth and creamy. Set aside.
Make the streusel by combining the sugar together with the flour and rubbing in the butter until the mixture resembles coarse crumbs. Reserve the almonds for sprinkling on top just prior to baking.
Whisk the flour, both sugars, baking powder, salt and bicarbonate of soda together in a bowl. Whisk together the egg, milk extracts and melted butter. Make a well in the centre of the dry ingredients and add the wet. Combine all together just to mix. Fold in the sour cream until just combined. Spread into the baking tin. Spread the cream cheese mixture over top of the cake batter. Pour the raspberry filling over that. Sprinkle the streusel evenly over the raspberry filling and sprinkle the flaked almonds on top.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely before serving.
Trust me when I say that this is worth heating up the kitchen a little bit fore! Its amazing, or what is it they say now? Amaze-balls! I am sure a dollop of whipped cream or clotted cream would go very nicely on top. Just sayin’ Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/07/raspberry-almond-breakfast-cake.html
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need an invitation to dinner or breakfast if that’s when you are serving this…please…if you are single, MARRY ME…very impressive skill set that can turn raw ingredients into this work of art…wow!