Raspberry Almond Coffee Cake

Hello there–  Saturday we all landed at Jenni’s for the happiest of occasions– a wedding shower for our Sally!  There was the adorable bride, piles of  gifts, a wise words of advice, lots of laughter and cake, or course, cake!  Coffee cake along with baked eggs and ham and fruit with cream.  It was a marvelous, memorable morning…   So here’s the coffee cake for your next wedding shower.  Or just just for breakfast on the weekend ahead…

RASPBERRY ALMOND COFFEE CAKE
5 tab. canola oil
3/4 cup sugar
2 eggs
1 tsp. vanilla
2 tsp. amaretto (or 1 tsp. almond extract)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cup flour
2/3 cup buttermilk*
8 oz. raspberries
1/3 cup slivered almonds
sugar for dusting

Stir together the oil, sugar, eggs, vanilla and amaretto.  Then mix in the baking powder, salt, flour and buttermilk.  Stir just until it’s all blended.  Save out a small handful of the raspberries and then carefully fold the rest of them into the batter.  Spoon the batter into a round cake pan or 9″ springform pan, sprayed with cooking spray.  Top with the remaining raspberries and the almonds.  Lastly sprinkle on the sugar and pop it into a 350 degree oven for 45 to 50 minutes, until it is golden and firm to the touch.

*For the buttermilk you can substitute regular milk mixed with a couple tablespoons of cider vinegar.  Let it sit a few minutes to thicken.

  
Here’s the cute bride with her mom, Betty.  Debbie giving Sally a little wife-ly advice.  Sally opening gifts– what fun to see all those shiny new kitchen things she’ll use ahead!