Name: Raspberry-Almond Coffee Cake
Total time: 3 h 30 min
Ingredients: 1 tablespoon dry bread crumbs; 2 cups unbleached all-purpose flour; 1 cup granulated sugar , plus 2 tablespoons; 1 teaspoon table salt; 10 tablespoons unsalted butter ( 1 1/4 sticks), softened; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 cup buttermilk (or low-fat plain yogurt); 1 large egg at room temperature; 1 teaspoon vanilla extract; 2 teaspoons almond extract , divided; 1/2 cup raspberry jam (seedless); 3/4 cup ground almonds (4 ounces/113 grams); 1/2 cup granulated sugar; 1 large egg yolk

Raspberry-Almond Coffee Cake

By America's Test Kitchen

Published on August 22, 2007

Time

1½ hours, plus 2 hours cooling

Yield

Serves 8 - 10

Ingredients

1 tablespoon dry bread crumbs 2 cups unbleached all-purpose flour 1 cup granulated sugar, plus 2 tablespoons1 teaspoon table salt 10 tablespoons unsalted butter ( 1 ¼ sticks), softened1 teaspoon baking powder ½ teaspoon baking soda ¾ cup buttermilk (or low-fat plain yogurt)1 large egg at room temperature1 teaspoon vanilla extract 2 teaspoons almond extract, divided½ cup raspberry jam (seedless)¾ cup ground almonds (4 ounces/113 grams)½ cup granulated sugar 1 large egg yolk

Before You Begin

This cake is best eaten on the day it is baked, though it may be made a day ahead. The batter is quite heavy, so you may prefer to beat it with an electric mixer at medium-high speed for a minute or so, rather than whisk it by hand. Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink.

Instructions

Adjust oven rack to center position and heat oven to 350 degrees. Generously grease bottom and lightly grease sides of 10-inch springform pan. Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat. Tap out excess crumbs.

Whisk flour, sugar, and salt in large mixing bowl until blended. Add butter and cut with whisk until mixture resembles coarse crumbs. Remove 1 cup of crumbs to separate bowl.

Whisk baking powder and soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, vanilla extract and 1 teaspoon of the almond extract; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes. Using a rubber spatula, scrape batter into prepared pan and smooth top. Beat raspberry jam until smooth and fluid, then carefully spread it over the batter with the back of a teaspoon.

Add nuts, sugar, egg yolk, and remaining teaspoon almond extract to reserved crumbs and mix with a fork. Thoroughly knead mixture with your fingers until the color is uniform. Sprinkle crumbs over batter, pressing lightly so that mixture adheres. Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to rack; remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.