Almond-berry Coffee Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 1 cup all-purpose flour
• 2/3 cup packed light-brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup sliced almonds, toasted
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon almond extract
• vegetable oil cooking spray
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces fresh raspberries (about 1 1/2 cups)
• 2/3 cup blackberry jam
• 3/4 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 1/4 teaspoons finely grated lemon zest
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 make topping: whisk 1 cup flour, brown sugar, cinnamon, 1/2 teaspoons salt, and almonds in a medium bowl. using fingers, work in 1/2 cup butter until mixture forms coarse crumbs ranging in size from small peas to marbles. sprinkle with almond extract; toss to combine.
• 3 make cake: use cooking spray to coat a 10" tube pan with a removable bottom. place pan on a baking sheet. sift together 2 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoons salt into a medium bowl. set aside.
• 4 fold raspberries into jam in a small bowl.
• 5 put 3/4 cup butter, granulated sugar, and lemon zest into bowl of electric mixer fitted with paddle. mix on medium-high speed until pale and fluffy, 3-4 minutes. reduce speed to medium. add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
• 6 mix in vanilla. reduce speed to low. mix in half of reserved flour mixture, followed by sour cream. add remiaining flour mixture. beat until just combined.
• 7 spoon half of batter into prepared pan. mounf berry mixture in a ring in center of batter. top with remaining batter. using a small offset spatula, smooth top. sprinkle with topping.
• 8 bake until golden brown and toothpick inserted into center comes out clean, 65-70 minutes.
• 9 let cool slight on a wire rack, 10-15 minutes. run a knife around edges of pan to loosen,. pull up on tube to lift cake from pan. let cool on rack for 15 minutes. invert cake on a baking sheet, remove tube portion, then re-invert cake onto rack to cool completely.