Raspberry Coffee Cake

This coffee cake is perfect when you have the calories to splurge on. Stick to a single portion and there is no reason you can't have your coffee cake and be fit too.

Serves 10

Ingredients

1/4	cup all purpose flour
2	tablespoons sugar
1	teaspoon cinnamon
1/4	cup almond meal
1	teaspoon vanilla extract
2	tablespoons Enova oil

1 1/2	cups cake flour
3/4	cup almond meal
3/4	cup powdered sugar
2 1/4	teaspoons baking powder
3	large eggs
3/4	cup granulated sugar
3/4	cup Enova oil
1	teaspoon vanilla extract
3/4	cup raspberry preserves
2	cups frozen raspberries (keep frozen)
	Non-stick baking spray

	Preheat oven to 325 degrees. Spray a 9 inch spring form pan with non-stick baking spray and dust with flour, making sure to tap it out to eliminate any clumps.
	Prepare the topping. Combine flour, sugar, cinnamon and almond meal in a medium bowl. Add vanilla extract and Enova oil. Using a fork; blend until crumbly. Set aside in refrigerator.
	Prepare the cake. In a medium bowl sift flour, almond meal, powdered sugar and baking powder together, set aside.
	In the bowl of an electric mixer combine eggs and granulated sugar. Beat at medium speed until pale and fluffy about 8 minutes. Add Enova oil a little at a time until incorporated. Add vanilla extract.
	Remove bowl from mixer, add raspberry preserves and combine using a rubber spatula. Add dry ingredient mixture a third at a time mixing after each addition until thoroughly incorporated. Stir in frozen raspberries.
	Pour batter into prepared pan. Sprinkle topping evenly over cake. Bake in center of oven for about 50 to 55 minutes or until an inserted toothpick comes out clean.

Print-friendly view