Old-Fashioned Raspberry-Almond Coffeecake

By cndoyle87

Ingredients

• 1 tbsp. dry bread crumbs
• 2 c. all-purpose flour
• 1 c. plus 2 tbsp. sugar
• 1 tsp. salt
• 10 tbsp. unsalted butter, softened
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 c. buttermilk or low-fat plain yogurt, at room temperature
• 1 large egg, at room temperature
• 1 tsp. vanilla
• 2 tsp. almond extract, divided
• 1/2 c. seedless raspberry jam
• 3/4 c. ground almonds
• 1/2 c. granulated sugar
• 1 large egg yolk

Details

Servings 8

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease the bottom and lightly grease sides of a 10-inch springform pan. Sprinkle bottom of pan with bread crumbs, shake lightly to coat. Tap out excess crumbs. Whisk flour, sugar and salt in large mixing bowl until blended. Add butter and cut in with whisk until mixture resembles coarse crumbs. Remove 1 c. of flour mixture to a separate bowl and set aside. Whisk baking powder and baking soda into flour mixture remaining in mixing bowl. Add buttermilk, egg, vanilla and 1 tsp almond extract; whisk vigorously until batter is thick, smooth and frosting-like, about 2 minutes. Scrape batter into prepared pan and smooth the top. Beat raspberry jam until smooth, then spread jam over top of batter with back of spoon. Add nuts, 1/2 c. sugar, egg yolk and remaining teaspoon of almond extract to reserved 1 c. of flour mixture; toss with fork until blended. Sprinkle crumbs over batter, pressing lightly to adhere. Bake cake until center is firm and cake tester comes out clean, 50-55 minutes. Transfer cake to wire rack and remove sides of pan. Let cake cool completely, about 2 hours.