This delicious blueberry raspberry coffee cake is loaded with fresh fruits and is incredibly simple to make!
Ingredients
1 cup
Almond Flour
3/4 cup
All-purpose white flour
1 tsp
Baking powder
1 1/2 tsp
Apple Pie Spice
(or ground)
1/2 tsp
Salt
(kosher)
1/2 cup
Butter, unsalted
(softened)
1/2 cup
Brown sugar
(light)
1/4 cup
Granulated sugar
2 large
Egg
3/4 tsp
Vanilla extract, pure
1/4 tsp
Almond extract, McCormick
1 cup
Raspberries
(fresh)
1 cup
Blueberries
(fresh)
Instructions
Preheat oven to 375°F (191°C) and spray a 9-inch cake pan or tart pan with nonstick spray.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, apple pie spice (or cinnamon), and salt.
In a medium bowl, beat together the butter, brown sugar, and granulated sugar using an electric mixer set on medium-high speed. Beat 3-4 minutes or until very light and fluffy.
Scrape down the sides and set the mixer to medium speed. Add the eggs, one at a time, beating after each addition until each is incorporated.
Add the vanilla and almond extracts and beat until fully incorporated.
Set the mixer to medium-high and beat an additional 4-5 minutes or until the mixture is very pale yellow and almost doubled in volume.
Carefully fold in the flour mixture just until no visible flour remains.
With a rubber spatula, fold in blueberries and raspberries leaving some aside for the top of the cake.
Transfer the batter to the prepared pan and smooth the top of the batter.
Dot the batter with the remaining raspberries and blueberries and gently press the berries very slightly into the batter.
Bake 30-40 minutes or until the cake is a deep golden brown and slightly pulls away from the sides of the pan. The cake should have a crackled top.
Transfer the cake to a cooling rack and allow it to cool completely before slicing.
If desired, serve with fresh whipped cream, fresh raspberries, and blueberries, and a warm cup of coffee!
