I love coffee cake, just adore it. However, sometimes I like a break from the classic cinnamon and almond flavors, and this coffee cake delivers just that. Bright, juicy raspberries and lemon curd make this a real spring treat!
To begin with, you will need:
- 1/3 cup Shortening
- 1/3 cup Unsalted Butter at room temperature
- 3 eggs
- 1/2 teaspoon Almond Extract
- 2-1/4 cups All-Purpose Flour
- 1-1/4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 package Cream Cheese (8 ounces), room temperature
- 1/2 cup Lemon Curd
- 1/2 cup Seedless Raspberry Jam
- 1 cup Fresh Raspberries (can use frozen in a pinch)
For the crumb/struesel topping:
- 2/3 cup All-Purpose Flour
- 1/3 cup Sliced Almonds
- 1/3 cup Sugar
- 1/4 cup cold Butter, cubed
For the icing:
- 1 cup Confectioner’s Sugar
- 1 tablespoon Lemon Juice
Preheat your oven to 350 F.
In a large bowl or in the bowl of your stand mixer, cream the butter, shortening, and sugar until fluffy – about 2 to 3 minutes.Next, beat in your eggs one at a time and add in your almond extract.
In a separate bowl, combine your flour, baking powder, and salt. Add this to your creamed mixture in thirds until everything is combined. As always, try not to over-mix. Once combined, set aside one cup of batter.
Spread remaining batter into a well greased 9×13 baking pan. It’ll be a thicker batter and it will make a relatively thin layer in your baking pan.
Combine your cream cheese and lemon curd and spread over the top of your batter. If I haven’t mentioned it already, I would strongly advise using an offset spatula. Your offset spatula is your friend!
In a small bowl, add your jam and your raspberries and mix. Drop by the tablespoonful over the lemon curd. Don’t worry about making things look too perfect, I was in a hurry and flung my ingredients in the pan and I still think it came out bee-yu-tiful.
Next we use the cup of reserved cake batter and drop it by the tablespoonful over top of the raspberry layer.
Next step, we make the crumb topping. In a small/medium bowl, combine your flour, sugar, and butter. Your butter should ideally be cut into small cubes and be cold. If you have a pastry blender, awesome, and if not that’s ok – just use two forks or your finger tips. You’ll want to cut in the butter until it resembles small peas and is crumbly.
Now to add the almonds. I like to add them in after I cut in the butter so the slivers don’t get chopped into bits. However, you are the boss of your raspberry lemon coffee cake, so please do what you see fit! Sprinkle over your raspberry and batter layers.
Pop into your oven which should now be preheated to 350 F and bake for between 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the middle comes out clean. Cool on a wire rack.
Once this puppy has cooled for at least ten minutes, combine your cup of confectioner’s sugar and tablespoon of lemon juice. Drizzle over your beautiful creation. Yum!