Even though dip season is officially over (I designate Halloween to Super Bowl official dip season), there is no reason to miss out on something really yummy. Who doesn’t love an easy appetizer to throw together, especially one as rich and creamy as this one.
Let’s face it, dip is an essential source of pre-dinner sustenance for hungry guests. And while I made this dip using white wine, it also pairs beautifully with red wine too. Please know that cool climate wines like ours, ones with higher acidity, make them extremely food friendly….especially with a cheesy dish such as this one. The acidity in the wine cuts right through the fat.
While fat adds richness, not to mention deliciousness to food, fat can also put up a barrier to wine. Fat coats the taste buds, making it difficult to perceive delicate flavors. Rich fatty foods need wines with enough acidity to cut through the fat and announce themselves. Wines with good acidity, such as ours, can cut through fat like a squeeze of lemon on fried fish, making the food feel less rich and heavy. When wine doesn’t have enough acidity, the combination collapses under its own weight. Just by knowing how fat and acidity combine will help you make choices with food and wine that work more often than not.
Well, I guess that’s my food-wine pairing lesson for the moment…we hope you are having a fabulous day!!!
Preheat oven to 350 degrees F. Toast the almonds in a dry pan over medium heat. Stir frequently, making sure not to burn them. Set aside.
I bet this dish tastes as good as it looks!! All favorites in this recipe. Great for a Mardi Gras party this weekend.
Perfect for a small Super Bowl celebration .. thanks! And … the coffee table is impressive! Even more impressive is … no dustin thatgreat room! Amazing!
I don’t think I have to convince anyone how good coffee cake always seems to taste. Whether you eat it in the morning with coffee or in the afternoon with hot tea….it’s just always so dang good! This recipe is no exception. It was our little treat today.
Anytime I’m at Costco and they have great looking berries, I grab them and throw them in the freezer for when inspiration hits. Why buy a coffee cake when they are so easy to make? I threw this one together while I was getting the boy’s breakfasts made and making their lunches for school. I’m the ultimate multitasker.
Anyway, next time you see some beautiful raspberries, pick them up and give this Raspberry Almond Coffee Cake a whirl. No mixer needed! However, sometimes I’m in the mood for coffee cake without berries and this Sour Cream Chocolate Chip version satisfies all those cravings. And honestly, no one can resist a slice of this Pumpkin Chocolate Chip Coffee Cake regardless of the time of year.
How beautiful is this deliciousness? The family is going to love it. I can’t reiterate enough how easy this is to put together. All you need is a mixing bowl and and an 8″ cake pan. This cake also freezes and thaws out really well. It’s the perfect breakfast or dessert. Perfect for serving at brunch too.
There are so many Other Coffee Cake Recipes You Might Love! Just think of the possibilities with these 20 Coffee Cake Recipes Perfect for Sunday Morning. And who wouldn’t love a slice of this Apple Crisp Coffee Cake? I’m thinking this Espresso Coffee Cake could jump in as new, favorite afternoon pick-me-up. It wouldn’t be a summer, Sunday Brunch without this Peach Cobbler Coffee Cake. And who could survive a winter,Sunday brunch without this Cranberry Orange Coffee Cake? Not me. I’m pretty sure I’m hopelessly addicted to all coffee cake.
One year ago I made these Zucchini-Nut Bread Sandwich Cookies and everyone went crazy for them. Two years ago I served this Chocolate Chip Cornbread Breakfast Cake for a snack and it was a real winner..and still is.
“I came across this recipe the other day and, feeling the need for some cake this morning, thought I would give it a go. I had to make it with what was on hand though, so I used frozen mixed berries, plain yogurt instead of the sour cream, a mix of gluten free flour (a necessity unfortunately) and ground almonds, and topped it with chopped walnuts. A few changes but it is wonderful! Next time I will go shopping first and make it properly – it should be even better! Thanks for the recipe.”
“And the beauty of it is, you can use any kind of berries you have, and it will be just as delicious! So much better than Pop Tarts! :))
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Batter will be dense.
Spoon half the batter into a greased and floured 8” round baking pan. (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.) Top with raspberry mixture. Spoon the remaining batter over raspberries. (Again, it will seem like there is not enough batter. Just swirl it around gently, you don't have to completely cover the raspberries.) Sprinkle with almonds (I did not have sliced almonds as the recipe called for so I just coarsely sliced whole almonds, worked fine.)
Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes before removing from pan. During the cooling time, carefully run a sharp knife around the edges to loosen them.
And the beauty of it is, you can use any kind of berries you have, and it will be just as delicious! So much better than Pop Tarts! :))
What a beautiful coffee cake. It reminds me of he ones my Dad and I used to pick up on our Saturday morning errands many years ago.
This looks lovely and sounds simple , but where does the coffee ingredient come in? or do you mean its a good cake with coffee? I’m confused, I was looking for how much coffee you use?
i have this in the oven now for our Christmas morning breakfast. Can’t wait. I only had blanched slivered almonds so used those on top. And we love almod flavor so substituted the vanilla extract with almond extract. Can’t wait smells delish!
I came across this recipe the other day and, feeling the need for some cake this morning, thought I would give it a go. I had to make it with what was on hand though, so I used frozen mixed berries, plain yoghurt instead of the sour cream, a mix of gluten free flour (a necessity unfortunately) and ground almonds, and topped it with chopped walnuts. A few changes but it is wonderful! Next time I will go shopping first and make it properly – it should be even better! Thanks for the recipe.
Doubled. Don’t know why original recipe isn’t doubled. After 30 minutes it was raw in center. I will bake for 35-40 minutes next time. Excellent coffee cake.
Hmmm. Sour cream is rich, tangy and thick and milk would not offer the same result. I would try plain, low-fat yogurt instead.
low fat yogurt will go runny and change the texture of the cake – go with full fat for good results (it’s such a small amount spread over an 8×8 cake, so it’s not that much fat per serving)
I am surprised that this coffee cake (Raspberry Almond Coffee cake) does not contain coffee. Isnt that the point?
I’m kind of amused by the “where’s the coffee” comments. Lol. Like has nobody heard of the term coffee cake before? I’ve never seen anyone confused about this before in my life!
OMG….where do these people live not to have heard and understand the term “coffee cake”? Hilarious!!!! By the way, delicious recipe. Will make it again and again.
I am using Almond flour. And I have fresh blueberries on hand, so I am using those. It smells heavenly.
Unfortunately I’ve had NO luck with this recipe….the bottom crust totally disappears and all you have is fruit…..flavor is good but not your typical coffee cake. Disappointed. I’ve made it twice trying to get it right 🙁
I’m sorry you’re having trouble, but you’re modifying the recipe correct…with almond flour and different fruit? I have made it hundreds of times and it turns out perfect every time. Have you ever made it as the recipe is written?