Raspberry Almond Coffee Cake
Author: Judy
Recipe type: Cake
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
- ¼ cup unsalted butter (melted and cooled)
- ⅓ cup THM Baking Blend (or this homemade blend)
- 2 tablespoons shredded coconut meat (unsweetened)
- 1½ Tablespoons THM Super Sweet Blend
- ⅓ cup low carb brown sugar
- 1 pinch salt
- 2 tablespoons almonds (chopped)
- ½ cup raspberries (frozen or fresh)
- 2 whole eggs
- 1 teaspoon almond extract
- 2 teaspoons cream cheese (or butter)
- 3 teaspoons THM Super Sweet Blend
- 3 Tablespoons THM Baking Blend (or this homemade blend)
- ½ teaspoon baking powder
- 2 Tablespoons apple cider vinegar
- ½ cup raspberries (frozen or fresh)
- Preheat the oven to 350 degrees.
- Combine Cake ingredients. Spread in a lightly sprayed 7 x 7 Corningware or equivalent size baking dish.
- Sprinkle berries on top of cake in single layer
- Cover tightly with aluminum foil and bake in the 350 degree oven for 20 minutes.
- Remove and top with chilled crumble.
- Place back in the oven and bake for another 20 minutes or till crumble is nicely browned, crisp and a inserted toothpick comes out clean.
- Combine Cake ingredients. Spread in a lightly sprayed 6 x 6 inch pan (The link to the one I use)
- Sprinkle Berries on top of batter in a single layer. Reserving 6-7 for the top
- Sprinkle with crumble topping and reserved berries. Cover with foil.
- Place Trivet into the liner of your Instant Pot, fill with 1 cup of water.
- Place baking pan on top of trivet.
- Close and lock lid, Process on Manual High for 30 Minutes. Allow to Natural Pressure Release for 10 minutes.
- Allow cake to cool for 10 minute before cutting if you want firm slices or scoop with a spoon and top with whipped cream.
Serving size: 1 piece Calories: 216 Fat: 20g Carbohydrates: 11g Sodium: 88mg Fiber: 6g Protein: 8g Cholesterol: 140mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/raspberry-almond-coffee-cake/
3.5.3251