Light and Easy Raspberry-Almond Coffeecake
Sometimes smallish is better
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It’s been no small thing to go from cooking for five to cooking for two. Any empty-nester knows this.
For a long time you seem to live off leftovers because you’re continuously making too much. Then, once you get a handle on that, it takes another year or so for you to quit filling your pantry in prep for a pack of kids’ friends descending, with no warning. Then, you comfortably settle into a more scaled-down version of shopping, cooking, and even eating.
That is, until your kids come home and you realize you’ve underestimated how much you need. Life is an accordion of change. You seem to expand just in time to contract.
The point about coffeecake is . . .
The point is, there can be poetry in these contracted states. And this coffeecake is a case in point. It is not big and high and expansive. It’s more small and low, but oh so very tasty! It’s perfect to make on a Friday night when you’ll want ‘just a taste’ after dinner. And then you’ll want a bit more on Saturday. And Sunday. And then you realize, it’s all gone. And that’s not always a bad thing.
The other thing I love about this recipe is that’s quite adaptable to whatever you have on hand. Mixed berries instead of raspberries? Not a problem. Pecans instead of almonds. Just as good. Almond glaze instead of vanilla . . . you get it.
From smallish to larger
Just as your family, gang, group of friends may expand and contract, so, too, can this coffeecake. As written, you’ll have a lovely smallish weekend treat. But if you double the recipe, you’ll find you can feed more of a crowd with a larger, higher coffee cake that’s every bit as tasty. And if your gang is a no-show, you can always freeze the leftovers. If you can resist eating the whole thing!
Raspberry-Almond Coffeecake
Equipment
Ingredients
- 1 cup raspberries, fresh
- 2 Tbsp brown sugar
- 1 cup flour
- 1/3 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup plain Greek yogurt
- 2 Tbsp butter, melted
- 1 tsp vanilla
- 1 large egg
- 1 Tbsp sliced almonds
- 1/2 cup powdered sugar
- 1-2 tsp milk or half and half
- 1 tsp vanilla
Instructions
- Preheat oven to 350°. Combine raspberries and brown sugar in a bowl.
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine yogurt, butter, tsp vanilla, and 1 egg in small bowl; stir well. Add to flour mixture, stirring just until moist.
- Spoon 2/3 of batter into an 8-inch round cake pan sprayed with cooking spray. Spread evenly. Top with raspberry/brown sugar mixture. Drop remaining batter over raspberry mixture with a spoon. (You may not have enough to fully cover the pan. Don't worry; the spacing adds craters that will catch the glaze!) Top with sliced almonds.
- Bake at 350° for 40 minutes or until toothpick inserted into center comes out clean. Let cool 10 minutes on wire rack.
- Combine powdered sugar, milk, and tsp of vanilla. Stir well. Drizzle glaze over coffeecake.
