Almond Raspberry Coffee Cake
| January 11, 2017
Food and prop styling by Amit Farber | Photography by Daniel Lailah
Since I sell whole-wheat low-fat muffins and cakes I’m always on the lookout for ways to make my favorite baking recipes healthier. I reduced the fat and the sugar in this recipe and subbed whole wheat pastry flour for the white flour. I tried this cake with apricot jam strawberry jam and raspberry jam and raspberry jam is my favorite. Use a good quality jam (spreadable fruit) made from fruit sans the sugar. Delicious on a cold winter night with herb tea.
INGREDIENTS
YIELDS 1 BUNDT PAN
- 1/3 cup oil
- 1 1/3 cup turbinado sugar
- 3–4 eggs
- 1 cup sour soy milk (1½–2 Tbsp vinegar in a measuring cup — fill to the 1 cup line with soy milk and let sit for at least half an hour until it curdles. The longer the better.)
- 1 tsp almond extract
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp salt
- heaping
- 1/3 cup applesauce ½ cup sliced almonds
- ½–¾ cup raspberry jam warmed in the microwave for 30 second
- sconfectioners’ sugar for sprinkling optional
PREPARATION
Preheat oven to 350°F (180°C). Grease and flour a Bundt pan and set aside. In a mixing bowl cream oil and sugar. Add eggs one at a time. Add sour soy milk and extract alternately with flour baking powder and salt. Mix well. Add applesauce at the very end and mix just until incorporated into the batter. Pour 2/3 of the batter into the prepared pan. Sprinkle with half of the almonds. Spread half of the jam over the almonds around the middle of the pan to within ½-inch of edges. Cover with remaining batter. Spoon remaining jam over batter to within ½-inch of edges. Sprinkle with remaining almonds. (This gives a great crunch on the bottom.) Bake for 55–60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan. Carefully invert onto a serving platter. Dust lightly with confectioners’ sugar if desired.
Note Original recipe called for 1 cup margarine 2 cups sugar and 1 cup sour cream. The oil and applesauce replaced the margarine (2/3 cup oil = 1 cup margarine in cakes) the sugar was reduced and the sour soy replaced the sour cream.
TIPWhole-wheat low-fat cakes tend to dry out faster than regular cakes do. If you won’t be using the whole cake at once cut and freeze for later use.
