Raspberry Almond Coffee Cake
Posted by
Melissa Karras
Have you already stumbled when it comes to your New Years resolutions?
Maybe stubbed your toe a bit?
That’s ok. I’ve learned that with any goal, you can start over and get right back on track the second after you stumble.
Well, I’ve been working really hard (for three days or so, but hey, baby steps) on sticking to the diet plain my trainer outlined for me. But in my mind, I’m already zoned in on when I’ll have some sweet relief. Literally, sweet relief. Like, I can hardly wait for the next two weeks to fly by because then I get to go to my wedding cake tasting! Yes! Cake!
Despite dreaming about drop kicking my high-protein, low-carb diet, I think about ways to make resolutions a little easier on you. I’m so sweet, right?
So, I’ve made this cake for you! It’s amazing. It’s sweet but not too sweet. It’s hearty and delicious and would go perfect with a cup of hot coffee (or a tall glass of milk, which is what my fiancé requested when he was shoveling it into his mouth).
I was inspired by a recent decadent pound cake that was dropped off where I work during the Christmas season. The cake was rich and sweet, swirled with raspberry jam and scented with almond. I knew I could make it healthier and make it more socially acceptable for a post-New Year brunch or easy grab-and-go breakfast (or heck, dessert!).
With a few healthy swaps, you’ll be digging into a treat that you don’t have to feel so guilty about. You’re welcome!
Raspberry Almond Coffee Cake
Makes one 9’’ round cake
Ingredients:
2 ½ cups white whole wheat flour (or a gluten-free flour blend)
½ cup granulated Stevia (or sugar of choice)
½ cup brown sugar
½ tsp. salt
½ tsp. cinnamon
2 Tbs. coconut oil
½ cup plain Greek yogurt (I use Chobani nonfat)
2 Tbs. baking powder
½ tsp. baking soda
2 eggs, beaten
1 1/3 cup unsweetened almond milk
¼ tsp. almond extract
¼ cup raspberry jam (low to no-sugar)
3 Tbs. creamy natural almond butter
Instructions:
1. Preheat oven to 350 degrees F and spray a 9” round spring form pan with nonstick spray.
2. In a large bowl, combine the flour, Stevia, brown sugar, salt and cinnamon (just use a large metal spoon or fork to stir together). Then, put the coconut oil and the Greek yogurt into the flour mixture and use the side of your spoon or fork to “cut” it into the flour until the mixture looks crumbly. Create a well in the middle of the dry ingredients.
3. In a medium sized bowl, combine the milk, eggs and almond extract. Add the wet ingredients and stir a few times until just mixed. Pour the batter into the prepared pan.
4. In a small ramekin, heat the raspberry jam for 20 seconds (it shouldn’t be hot, just more liquid consistency). Pour the jam into a ziplock bag, snip off the corner, and create a “swirl” of jam on the top of the cake batter. Then, repeat with the almond butter (mine didn’t need to be heated), swirling on top of the raspberry swirl. Then, drag a butter knife around the swirl (like you’re cutting down into the swirl, around the cake), which pushes some of the jam and almond butter deeper into the batter.
5. Bake for 35 min or until a test stick comes out of the cake clean (you should try to test between the swirl lines where it’s just cake). Let cool until warm before removing the spring ring. Serve warm with a dusting of powdered sugar and a hot cup of coffee or a tall glass of milk! Enjoy!
Recipe adapted from the Better Homes and Gardens Cookbook
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Melissa Karras is a nanny, avid healthy baking blogger, and a proud FitFluential Ambassador. You can connect with her on her blog, Treats With a Twist and on Twitter (@melissakarras).
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