Raspberry Filled “Cawfee” Ring

h2Chef’s Notes/h2
p 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.”/p
pI SUGGEST USING A SMALL (6 cup) BUNDT PAN WELL SPRAYED OR BUTTERED TO AVOID STICKING./p
h2Dry Ingredients/h2
ol
li2/3 cup flour (you can replace up to 1/4 the amount with whole wheat flour)/li
li1/2 cup toasted nuts (almonds, walnuts, or pecans), cooledbr /
strongNote: You can use almond flour/strong/li
li1 tsp. Cinnamon/li
li1 tsp. ginger (optional)/li
li1/4 tsp. nutmeg (optional)/li
li1/4 tsp. ground cardamom/li
li1 1/2 tsp. baking powder/li
li1 tsp. baking soda (1/2 into dry mix, 1/2 into wet mix)/li
liPinch of salt/li
li4 ounces butter at room temperature/li
li1/4 cup vegetable oil/li
li1 cup or equivalent GRANULATED SUGAR SUBSTITUTE/li
li3 large eggs at room temperature/li
li1 tsp. pure vanilla extract/li
li2 tbsp. sour cream (Low fat is ok BUT NOT fat free)/li
li1 tsp. cider vinegar/li
/ol
h2Filling / Topping Ingredients/h2
ol
li1/4 cup toasted nuts chopped and divided/li
li2 tbsp. or equivalent GRANULATED SUGAR SUBSTITUTE/li
li1 tbsp. butter/li
li1 tbsp. cinnamon/li
li3 ounces fresh raspberries/li
/ol
h2HOW I PREPARE THE RECIPE/h2
ol
strongCake Mixture/strong /p
liIn a food processor, combine 1/2 cup of the nuts, salt, and 1/3 cup flour. Pulse until the nuts are totally pulverized./li
liAdd the remaining 1/3 cup flour, and spices. Pulse until combined./li
liAdd 1/2 if the baking soda and baking powder and pulse until combined.br /
strongNote: (I often do this a day ahead)./strong/li
liCombine the sour cream, vinegar and remaining baking powder.br /
strongNote: It will double or more in volume./strong/li
liAlternately add the dry ingredients and the eggs, vanilla, and sour cream mixture. Start with the dry.br /
strongNote: MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread./strong/li
pstrongFilling / topping/strong/p
liCombine ½ of the chopped nuts Sugar substitute, butter and cinnamon. Mix thoroughly to combine./li
liPre heat oven to 350°./li
pstrongAssembly/strong/p
liButter or spray the bunt pan to prevent sticking./li
liSprinkle 1/2 of the chopped nuts from the filling/topping evenly around the bottom of the pan./li
liSpoon half of the cake batter into the pan./li
liSprinkle with nut, butter and spice mixture./li
liTop with raspberries./li
liSpoon the remaining batter over the berries./li
liBake at 350° for 24-26 minutes./li
liCake is done when toothpick inserted in the center comes out dry of batter (some berry juice may coat the toothpick)./li
liAllow to cool on a rack. Invert onto plate. Serve when completely cool./li
/ol
h2Nutrition Information/h2
pRecipe Serves: 8br /
Net Carbohydrates: 12 grams per slice/p
pciteSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a/cite/p