As promised, I am baking along to my own bake-a-long, so here is my first treat: Raspberry Almond Crumble Coffee Cake. They are crumble *bars* only in a round shape, so sort of coffee cake like. But it is the same recipe as my bars, and equally as easy to make. Delicious! You still have time to participate until Monday on the crumble bar bake-a-long; see the previous post for details!
Ingredients
for the crust and topping
1 1/4 cups unsalted butter, melted and cooled to just warm
1 cup plus 2 tablespoons granulated sugar
3/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
3 cups all purpose flour
1 cup sliced almonds, toasted
1 1/2 cups seedless raspberry jam
Directions
Create a parchment paper round for a 9 inch spring form pan. Spray the pan and parchment paper with baking spray.
In a medium bowl, mix together melted butter, sugar, salt, egg yolks and vanilla extract with a spoon until smooth. Add in the flour and mix until just combined. Remove 2 1/2 cups of the crust mixture and press into the lined pan. Mix toasted almond slices in the unused portion of the crust and set aside covered with plastic wrap, but not in the refrigerator. Place the pan in the freezer for 30-60 minutes or so; the chilling of the crust prevents it from expanding and rising too much during baking.
Preheat oven to 325F.
Remove the crust from the freezer and place in the oven to bake for 30 minutes, or until the sides are lightly browned. Then remove from the oven, and increase oven temperature to 350F. Spread the raspberry jam on top, and sprinkle the left -over crust and almond mixture on top. Bake for an additional 30-40 minutes, or until the streusel is lightly browned.
Allow the pan to cool completely before opening the spring form latch. Remove the coffee cake and cut to wedges.
