So as you know I was not feeling well on New Years Day. I wish it was about over indulging and eating or drinking to much but I got the flu and I hate being sick more than I hate negativity and people who lie. Enough about that though!
So as I mentioned before I made a fabulous Coffee cake for New Years Eve with some of my leftovers that I had from my Traditional Holiday Raspberry Trifle. So this is what I had leftover bag of 4 0z of Slivered Almonds A Bag of Frozen Raspberries about 2 cups of Sorghum flour so I thought to myself that because tomorrow is a holiday and all and I want to relax I am going to make a Crunchy and Sweet Breakfast Cake.
Raspberry Almond Crunch Coffee Cake ingredients:
1 2/3 cup Cups Sorghum Flour ( for cake for topping.)
1/8 Teaspoon Xanthium Gum
1 teaspoon Baking Powder
½ teaspoon Baking soda
½ pound Butter 3 sticks 1 cup Granulated Sugar
1 teaspoon Vanilla
1 teaspoon Almond extract
1 cup Sour Cream
1 cup Milk
1 cup Raspberries
Raspberry Almond Crunch Topping
1/3 Cup Sorghum Flour
1 stick butter (1/4 pound)
½ cup Slivered Almonds
½ cup brown sugar
3/4 cup oatmeal oats
Raspberry Almond Crunch Coffee Cake equipment: 1 8 ½ “ Spring form pan
1 Sheet of Aluminum foil
1 Baking Sheet
1 Silpat or piece of parchment paper
Preheat oven to 350 degrees
Combine 1 and 2/3 cups Sorghum flour, Xanthium gum, Baking Powder, Baking Soda, in a bowl and set Aside.
In a mixing bowl cream butter, add granulated sugar until combined add eggs vanilla and almond extract.
Next add Sour cream and Milk then four mixture.
Fold Raspberries into Cake
Pour into spring form pan that has been sprayed with cooking spray and wrapped in foil.
Now make topping take all ingredients and place in a medium size bowl and mash together with your hands until completely blended
Sprinkle Topping on top of cake mixture.
Bake for 1 hour 45 minutes (Bake 1st hour covered with foil then remove foil and cook for an additional 45minutes.) Bake until toothpick is inserted and comes out clean.
Enjoy and Bon Appetite