My husband loves coffee cake, so I wanted to bake him something along those lines. I decided to do a variation without the sugary topping and I also chose to use almond milk, as opposed to regular milk. Every time I bake with almond milk, I’m always happy with the result. The almond milk adds a lot of moisture, and that’s a good thing. Who wants dry cake? As with most my recipes, there are plenty of variations to be made – you could use blueberries instead of raspberries, or both! Or strawberries. Also, you could definitely use regular milk if you wanted to (or if that’s all you had on hand).
What you need:
- About 1 cup of fresh or frozen Raspberries
- 1 stick of softened (not melted) Butter (8 tablespoons)
- 1 cup of Sugar
- 1/2 cup of Almond Milk (I used Toasted Coconut)
- 1 teaspoon of Vanilla Extract
- 1 Egg
- 1 1/2 cups of White Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
What to do:
- Preheat oven to 350 Fahrenheit and grease or line a round baking pan.
- Mix butter and sugar, with electric mixer or wooden spoon, until airy.
- Add almond milk, egg and vanilla – mix well until incorporated.
- In separate bowl mix flour, salt, and baking powder.
- Add dry ingredients to wet ingredients. Don’t over mix, but just until combined.
- Spread half of the cake batter in the bottom of the pan. Add half the raspberries evenly across the cake. Add the rest of cake batter, spreading it out. Top off the cake with the remaining berries. If you want – douse a tablespoon or two of sugar on top of berries.
- Bake at 350 Fahrenheit for 45-50 minutes, until toothpick or sharp knife comes out dry – when testing cake in the middle.
- Place cake pan on cooling rack.
This cake is extra moist from the almond milk and the tart raspberries are a perfect compliment to the sweetness of the cake.
I hope you enjoy this recipe!