Raspberry Almond Coffee Cake
"Drizzled with raspberry glaze and topped with toasted almonds, this yeasted raspberry almond coffee cake is the perfect treat for weekend brunch...."
INGREDIENTS
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3½ cups (490 g) all-purpose flour, divided
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1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
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¼ cup (50 g) sugar
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½ tsp salt
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1 cup (240 g) low-fat milk
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¼ cup (56 g) unsalted butter, at room temperature
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1 large egg, at room temperature
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1 cup (120 g) fresh raspberries
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2 Tbsp (25 g) sugar
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1 tsp pure almond extract
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2 Tbsp (28 g) unsalted butter, very soft
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⅓ cup (106 g) raspberry preserves
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2 Tbsp (28 g) unsalted butter, melted and divided
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1 Tbsp (20 g) raspberry preserves
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½ cup (60 g) powdered sugar, sifted
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⅛ tsp salt
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⅛ tsp pure almond extract
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1½ Tbsp milk
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Toasted sliced almonds, for topping
Comments & Reviews
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