Winter in Wisconsin has been super mild so far and today is already the first day of February! But that doesn’t mean that it’s been warm. The weather has been balmy and cold for months now. It’s the kind of weather that makes you want to stay in, do some baking and curl up on the couch with a book, or a cup of coffee and spend the day chatting with friends. I decided to do just that. Well, not the curling up part. Instead I hosted a (early) small Coffee & Cake party for a few of my friends. Together we chatted, sipped coffee and enjoyed some delicious Raspberry Coffee Cake with Almond Crunch Topping. Read on for the recipe and to see how I decorated the table and treated my guests.
Let’s first talk about this Coffee Cake! I used the Sofella brand Sour Cream Coffee Cake from World Market, it comes in a box with the mix for both the cake and the crumble. Though I added to the recipe and the crumble to make it my own. Each place at the table was set with either a pink or red cloth napkin, a red or white ramekin (with the coffee cake inside), a fork and a delicious Lindt Chocolate bar to take home.
The center of the table was decorated with my vintage milkglass, flowers and Valentine’s Day candy in a mason jar. I couldn’t resist the LOVE napkins either from World Market! They’re adorable.
Also in the center was a big surprise for one of my guests, a gift basket filled with tea, a journal, a chocolate bar, altoids, a jar full of candy, 2 pairs of earrings, Rumchata, a chocolate umbrella and some pink & white sprinkles. After we enjoyed our coffee cake and a hot cup of coffee, my guests took a peek at the bottom of the ramekins and whoever had the hearts on the bottom went home with the gift basket.
Raspberry Coffee Cake with Almond Crunch Topping
- 1 Box of Sofella Sour Cream Coffee Cake mix
- 1 large Egg
- 1/4 cup Oil (I used Olive Oil)
- 3/4 cup Whole Milk (at room temp)
- 2 tbsp unsalted Butter (chilled & cut into cubes)
- 1/2 Vanilla Bean
- 1/4 cup chopped Almonds
- 2 cups fresh Raspberries
- 1/2 tsp Sugar
- Preheat oven to 350' and grease 6 ramekins.
- In a small bowl or container mash the 2 cups of Raspberries with the 1/2 tsp Sugar. Mash until you are happy with the consistency. Cover and set aside. You can also do this hours earlier or the night before and let it set in the fridge.
- In a medium bowl mix the Streusel Topping (package in box) with the butter, and the scraping from inside the vanilla bean. Mix until the streusel is in pea size pieces.
- Whisk the Oil, Egg and Milk in a separate bowl until smooth. Add the Cake Mix and whisk on medium high just until the mixture is smooth. Fill each ramekin half full with batter, sprinkle some of the Streusel and then spoon some raspberries in. Pour a bit more cake mix into the ramekin, just enough to cover the Raspberry & Streusel (mostly). Sprinkle again with a bit more Streusel and top with chopped Almonds.
- Place the ramekins on a baking sheet and bake in the oven for 35-40 minutes. Use a toothpick down the center to be sure that they're cooked through. Set on a baking rack to cool. Serve immediately or the next day.
The great thing about this Raspberry Coffee Cake is that you can serve it warm or at room temp. I baked mine the night before, let them cool completely in the ramekins and stored them in large ziplock bags overnight. My guests commented on not only how great the cake was, but also on how moist it was. Great news, considering that a dry cake is never good. The Sofella Sour Cream Coffee Cake mix from World Market could be mixed up in so many different ways with so many different flavors of fruit, chocolate and delicious crunchy toppings.
How would you alter your Coffee Cake to make it your own? Do you enjoy hosting your friends for small gatherings?
A big thanks to World Market for sponsoring this post!