Ingredients and Weight: * All-purpose flour: 2 1/4 cups (281g) * Baking powder: 2 teaspoons (6g) * Salt: 1/4 teaspoon (1g) * Ground cinnamon: 1/2 teaspoon (2g) * Ground nutmeg: 1/4 teaspoon (1g) * Unsalted butter, softened: 1 cup (2 sticks) * Granulated sugar: 1 1/2 cups (300g) * Large eggs: 2 * Milk: 1 cup (240ml) * Vanilla extract: 1 teaspoon (5ml) * Raspberry jam: 1 cup (240g) * Sliced almonds: 1/2 cup (60g) * Powdered sugar, for dusting: to taste
Preparation Time: 30 minutes
Cooking Time: 50-60 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. 2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. 3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk and vanilla extract. 4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix. 5. Divide the batter into two portions. Spread one portion into the prepared bundt pan. 6. Top with raspberry jam, reserving some for drizzling on later. 7. Spread the remaining batter over the jam. 8. Sprinkle with sliced almonds. 9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. 10. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. 11. Dust with powdered sugar and drizzle with remaining raspberry jam before serving.
Nutritional Information: * Calories: 340 per slice * Fat: 17g * Protein: 5g * Carbohydrates: 45g * Sugar: 25g
Dish Characteristics: * Moist and tender * Rich almond flavor * Sweet and tart raspberry filling * Crusty almond topping
User Comments: * "This coffee cake was absolutely delicious! The raspberry and almond flavors were perfect together." * "I made this for a brunch party and it was a huge hit. Everyone loved it!" * "The bundt pan gives it such a beautiful presentation."
Special Precautions and Tips: * Use a sharp knife to slice the almonds for more even cooking. * If you don't have a bundt pan, you can bake the coffee cake in a 9x13-inch baking dish. * The coffee cake can be stored at room temperature for up to 2 days.