Secret Recipe Club, Raspberry Orange Coffee Cake with Almond Streusel
It’s Secret Recipe Club reveal day~where members are assigned another blog to visit secretly and choose a recipe to make
My Secret Recipe Club assignment this month is Cook with Sara. Sara has been blogging for a long time and her recipe index is a treasure trove!
Browsing through her collection of goodies, I noticed that she bakes an array of muffins, cakes, and desserts so I decided to try one of her coffee cakes, Raspberry Cream Cheese Coffee Cake
Doesn’t this look perfect for the holidays?
This coffee cake has a layer of almond cake, then a cheesecake layer, with a raspberry orange topping, surrounded with a wide rim of almond streusel…
Wouldn’t you like a bite?
This cake is not hard to make, don’t let all the ingredients scare you
I will show you the steps visually to make it easier. First make the raspberry topping
Next comes the batter. First mix the dry ingredients
Now mix the wet ingredients and combine to form batter
Build the cake in a well greased springform pan
Add the raspberry topping and the almond streusel
Now it’s ready for the oven
Bake at 350 for 35-45 minutes, use your own judgement, it is done when the edges just begin to turn golden and the middle will still seem a little loose
Raspberry Orange Coffee Cake with Almond Streusel
1 cup frozen raspberries
1/4 cup orange juice
1 tsp. cornstarch
2 cups flour
1 cup sugar, divided
1 stick, 8 T cold butter, cut into chunks
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
zest from 1 orange
1/3 cup sour cream
2/3 cup almond paste
2 eggs, divided
6 ounces cream cheese, softened (low fat is fine)
1 tsp. orange juice
1/2 cup sliced almonds
In small saucepan over medium heat, bring raspberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, 3 minutes. In a small bowl, blend cornstarch and 1 teaspoon water. Add to berry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
In a bowl or food processor, mix flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and orange zest.
In a bowl, mix sour cream, vanilla, almond paste, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a greased 9-inch springform pan.
In a bowl or food processor, beat or pulse cream cheese, remaining 1/4 cup sugar, remaining egg, and orange juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread raspberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle around the perimeter of the cake
Bake at 350 until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 35-45 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Garnish with whole raspberries.
Serve warm or at room temperature. Serves 8-10
for another printable version of Raspberry Orange Coffeecake with Almond Streusel click here
Or how about Christmas morning
For whatever occasion you decide to make this cake, I know you won’t be disappointed!
Note: I changed just a couple things in this recipe, I used orange juice and zest, rather than the called for apple juice and lemon. I also used almond paste and sour cream instead of yogurt for a more pronounced almond flavor
Be sure to stop by Cook with Sara to see her original recipe for Raspberry Cream Cheese Coffeecake here and the rest of her recipes. She has been busy cooking up a lot of pumpkin dishes lately!
For more information on the Secret Recipe Club click here
click on the blue frog icon below to see all the Reveal Day Secret Recipe Club posts
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This sounds great Jenna, lots of big flavors! Bet it’s amazing with a nice strong cuppa:@)
Jenna, It is cold and rainy here this morning and I would a slice for breakfast Jenna of this delicious flavors to kick start my day! What a great idea for Thanksgiving weekend with family in town too. Thanks for all the step-by-step photos!
Thgis look really beautiful!
Thank you!
Looks sooooo good! Would like to try substituing fresh cramberries for the raspberries for a seasonal twist. Yum!
Yes, I think cranberries would be great! Thanks Johanne~
Oh, my goodness, Jenna! This looks so good, I don’t care how many ingredients it takes. Any family member or guest would be thrilled to wake up to this any morning of the year! Thanks for sharing. You make it look so easy. Congrats on the win, BTW. 🙂
Oh Kim, what a game, I know y’all were disappointed, so sorry! I was nervous when I made the substitutions, but it turned out great and has a lovely flavor~ thanks so much
I can see why you chose this recipe. I haven’t made a coffee cake in ages but this one is tempting.
This looks fabulous! It has a lot of my favorite flavors, so I am definitely giving this a try sometime soon.
Thank you Ellen, it does make a pretty statement on the table~
This is so beautiful! It would make an awesome centerpiece. Wonderful pictures!
thanks so much!
This looks heavenly!!!! Yum!
http://makingmemorieswithyourkids.com
Thanks Erin!
There are so many yummy sounding flavors going on in this cake – yum!
thank you! we really enjoyed it~
This recipe sounds great but I thought you might want to correct the printed directions a bit. The ingredient list calls for sour cream but the printed directions mention yogurt – not sour cream. And there is no mention in the printed recipe as to when to use the almond paste. I did discover it in the pics.