Raspberry Almond Coffee Cake
A moist and flavorful coffee cake featuring raspberry and almond flavors, topped with a sweet glaze. Perfect for breakfast, brunch, or a delightful snack.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spread almonds in a single layer on an ungreased baking sheet.
- Bake for 5 to 7 minutes or until light golden brown.
- Allow almonds to cool, then chop and set aside.
- In a mixing bowl, combine raspberry muffin mix, 2 tablespoons of milk, sour cream, and sugar; mix until well blended.
- Pour batter into a greased baking pan.
- Sprinkle the chopped almonds over the batter.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- In a small bowl, mix sifted confectioners' sugar with 2 tablespoons of milk to make glaze.
- Drizzle glaze over the cooled coffee cake before serving.
Nutrition & Diet Analysis (per serving)
253
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).