Raspberry Filled “Cawfee” Ring
Another favorite memory of mine is coffee cake or ring. It was usually drizzled with a white frosting. I always remember scraping it off to get to the “good stuff.”
I SUGGEST USING A SMALL (6 cup) BUNDT PAN WELL SPRAYED OR BUTTERED TO AVOID STICKING.
- 2/3 cup flour (you can replace up to 1/4 the amount with whole wheat flour)
- 1/2 cup toasted nuts (almonds, walnuts, or pecans), cooled
Note: You can use almond flour
- 1 tsp. Cinnamon
- 1 tsp. ginger (optional)
- 1/4 tsp. nutmeg (optional)
- 1/4 tsp. ground cardamom
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda (1/2 into dry mix, 1/2 into wet mix)
- Pinch of salt
- 4 ounces butter at room temperature
- 1/4 cup vegetable oil
- 1 cup or equivalent GRANULATED SUGAR SUBSTITUTE
- 3 large eggs at room temperature
- 1 tsp. pure vanilla extract
- 2 tbsp. sour cream (Low fat is ok BUT NOT fat free)
- 1 tsp. cider vinegar
Filling / Topping Ingredients
- 1/4 cup toasted nuts chopped and divided
- 2 tbsp. or equivalent GRANULATED SUGAR SUBSTITUTE
- 1 tbsp. butter
- 1 tbsp. cinnamon
- 3 ounces fresh raspberries
HOW I PREPARE THE RECIPE
- In a food processor, combine 1/2 cup of the nuts, salt, and 1/3 cup flour. Pulse until the nuts are totally pulverized.
- Add the remaining 1/3 cup flour, and spices. Pulse until combined.
- Add 1/2 if the baking soda and baking powder and pulse until combined.
Note: (I often do this a day ahead).
- Combine the sour cream, vinegar and remaining baking powder.
Note: It will double or more in volume.
- Alternately add the dry ingredients and the eggs, vanilla, and sour cream mixture. Start with the dry.
Note: MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.
- Combine ½ of the chopped nuts Sugar substitute, butter and cinnamon. Mix thoroughly to combine.
- Pre heat oven to 350°.
- Butter or spray the bunt pan to prevent sticking.
- Sprinkle 1/2 of the chopped nuts from the filling/topping evenly around the bottom of the pan.
- Spoon half of the cake batter into the pan.
- Sprinkle with nut, butter and spice mixture.
- Top with raspberries.
- Spoon the remaining batter over the berries.
- Bake at 350° for 24-26 minutes.
- Cake is done when toothpick inserted in the center comes out dry of batter (some berry juice may coat the toothpick).
- Allow to cool on a rack. Invert onto plate. Serve when completely cool.
Filling / topping
Recipe Serves: 8
Net Carbohydrates: 12 grams per slice