Thursday, December 6, 2007


The scent of raspberries....don't you just love these little delicate morsels of goodness!!?? and to think you can get them year round!! Here is a wonderful recipe for a raspberry sour cream coffee have to try this...Now i want you to know that these two sites I love for baking and cooking... and We are fortunate here in the Boston area to have a Penzys store near by...just to walk into the rooms is such a pleasure for your nose!! And of course KingArthur flour is from my home state of Vermont...the best products in both these stores!!! is a picture of this wonderful cake (if i can figure out how to bring it in)

(i did it...amazing)

Raspberry-Almond Coffee Ring

Batter: ¼ cup softened butter 2 teaspoons baking powder
1 cup sugar ¼ teaspoon salt
2 eggs (slightly beaten) 1 teaspoon baking soda
1 teasp. Almond extract 1 cup sour cream
2 cups flour

Preheat oven to 375 degrees F.
Cream together the butter and sugar in a large bowl. Stir in the eggs. Stir in almond extract. Sift together flour, baking powder, and salt and blend into butter mixture. Stir baking soda into sour cream and allow to bubble for 1 minute. Stir sour cream into batter and blend thoroughly.

Filling: 2 cups raspberries
2/3 cup sugar
1 ½ tablespoons cornstarch
2 tablsp. water
Crush raspberries in a small saucepan and add the sugar. Dilute cornstarch in water and add to raspberries. Cook the fruit mixture over mod.high heat, stirring, until it is thick and clear. Cool. Spoon half of batter into greased tube pan. Spoon cooled raspberry mixture evenly over batter. Pour remaining batter on top.

Topping: ½ cup sugar ¼ cup honey
¼ cup soft butter ½ cup almonds, finely chopped
1 egg white
In a small bowl cream together sugar and butter. Blend in egg white, honey, and almonds. Spread topping on coffee ring and bake in a preheated 375 degreeF. oven for 25 to 30 minutes.

From: Cooking with Berries by Margaret Woolfolk

1 comment:

Jackie said...

Oh can bake for me anytime...that looks scrumptous!!!!!