This raspberry almond coffee cake is the perfect blend of sweet and fruity with a soft, buttery texture. A simple and delicious treat for breakfast or brunch.
Raspberry Almond Coffee Cake
Raspberries and almonds are a classic combination, and this raspberry and almond coffee cake brings them together in the best way. The tart berries soften as they bake, nestled between layers of dense, buttery cake with just the right amount of sweetness. A sprinkle of sliced almonds on top adds a little crunch, and a light drizzle of icing finishes it off.
Making this cake is easy and doesn’t take much time. The batter is thick, which helps hold the raspberries in place and keeps the texture just right, soft, but not soggy. Layering the batter and berries gives the cake a beautiful marbled look, and if you want even more contrast, you can swirl the top a bit before baking.
This cake works well for dessert, a mid-morning snack, or even as part of a brunch spread. It’s just as good the next day, so leftovers won’t go to waste. Whether you serve it warm or at room temperature, the mix of tart raspberries, sweet cake, and nutty almond flavor makes this one worth making again.
Why I Love This Recipe
- No fancy ingredients needed.
- Great texture contrast.
- It’s not overly sweet.
Ingredients
- Fresh raspberries: They pack a tangy, juicy punch that brightens up the cake.
- Light brown sugar: Sweetens the raspberries and adds a hint of caramel flavor.
- All-purpose flour: The base that holds everything together in the batter.
- Granulated sugar: Boosts the overall sweetness and balances the tangy fruit.
- Baking powder: Helps the cake rise and keeps it nice and light.
- Baking soda: Teams up with the sour cream to create a tender texture.
- Table salt: Enhances all the flavors and keeps the sweetness in check.
- Large egg: Binds the ingredients together and gives the cake structure.
- Sour cream: Adds moisture and a subtle tang, enriching the flavor.
- Melted butter: Brings richness and a smooth, velvety texture.
- Vanilla extract: Used in both the cake and the icing to tie all the flavors together with a warm, sweet note.
- Sliced almonds: Sprinkle these on top for a crunchy, nutty twist.
- Confectioners’ sugar: The sweet base for the icing that makes it irresistibly smooth.
- Whole milk: Thins out the icing to just the right consistency for drizzling.
How to Make Raspberry Almond Coffee Cake
Find the complete recipe with measurements in the recipe card at the bottom of the post.
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Step One (Preheat the Oven):
Heat up your oven to 350°F. -
Step Two (Mix Up the Raspberries):
In a bowl, toss your raspberries with the brown sugar and set it aside. -
Step Three (Combine the Dry Ingredients):
Grab a big bowl and mix together the flour, sugar, baking powder, baking soda, and salt. -
Step Four (Whisk the Wet Ingredients):
In a smaller bowl, whisk the egg, sour cream, butter, and vanilla until they’re well combined. -
Step Five (Make the Batter):
Pour the wet mix into the dry ingredients and stir just until everything is moistened. (Don’t worry if it seems a bit thick—the batter is meant to be dense.) -
Step Six (Layer It Up):
Spoon half the batter into a greased and floured 8-inch round pan, making sure to cover the bottom completely (it might look like there’s not enough, but there is). Spread the raspberry mixture evenly on top. Then, dollop the remaining batter over the raspberries and give it a gentle swirl so it isn’t completely covered. Top it off with a sprinkle of almonds. -
Step Seven (Bake & Cool):
Bake for 20–25 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool on a wire rack for 15 minutes. While it’s cooling, run a sharp knife around the edges to help loosen it from the pan, then flip it out and set it right side up. -
Step Eight (Drizzle the Icing):
Mix your icing ingredients in a small bowl, drizzle over the cake.
Recipe Tips
- Stick to the right amount of raspberries – It might be tempting to add more, but too many can release excess moisture and affect how the cake bakes.
- Use room temperature ingredients – Let your egg, sour cream, and butter sit out for a bit before mixing. This helps everything blend smoothly for a better texture.
- Don’t overmix the batter – Stir just until the dry ingredients are incorporated. Overmixing can make the cake dense instead of soft.
- Let it cool before icing – If the cake is too warm, the drizzle will melt right into it instead of giving you that nice, decorative finish.
Storage and Freezing
This coffee cake holds up well, making it great for leftovers or freezing a few slices to enjoy later.
- Room temperature storage – Keep the coffee cake covered at room temp for up to 2 days. A cake dome or loosely tented foil helps keep it from drying out.
- Refrigerate for longer freshness – Store in an airtight container in the fridge for up to 5 days. Let it come to room temp or warm it slightly before serving for the best texture.
- Freeze for later – Wrap individual slices or the whole coffee cake tightly in plastic wrap, then place in a freezer-safe bag. It’ll keep well for up to 2 months.
- Thawing and reheating – Let the coffee cake thaw at room temp for a few hours or overnight in the fridge. For a fresh-from-the-oven feel, warm slices in the microwave for 10–15 seconds.
FAQs
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Can I use frozen raspberries instead of fresh? Yes, but don’t thaw them first, use them straight from the freezer to prevent excess moisture from making the cake too wet.
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What if my batter seems too thick? That’s normal. The batter is meant to be thick to hold the raspberries in place and prevent them from sinking.
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Do I have to use almonds? No, you can leave them out if you prefer or swap them for another nut, like pecans or walnuts.
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How do I know when the coffee cake is done? A toothpick inserted near the center should come out clean or with just a few moist crumbs. If it has wet batter on it, give it a few more minutes.
MORE Recipes Featuring Raspberries
If you love the sweet-tart flavor of raspberries, here are a few more of my recipes that make the most of this vibrant berry.
- Raspberry Cake
- Raspberry Lemon Frosted Sheet Cake
- Mini White Chocolate Raspberry Cheesecakes
- Raspberry Lemon Tartlets
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Raspberry Almond Coffee Cake
Equipment
- measuring cups and spoons For accurate ingredient measuring.
- mixing bowls For making the batter.
- 8-inch round baking pan Shapes your cake evenly.
- whisk Helps blend your wet ingredients smoothly.
- offset spatula Makes it easy to spread the batter evenly in the pan.
- cooling rack Lets your cake cool evenly once it’s out of the oven.
Ingredients
Coffee Cake:
- 1 cup fresh raspberries
- 3 tbsps. light brown sugar
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. table salt
- 1 large egg
- 1/2 cup full-fat sour cream
- 3 tbsps. butter melted
- 1 tsp. vanilla extract
- ¼ cup sliced almonds
Icing:
- 1/4 cup confectioners' sugar
- 1-1/2 tsps. whole milk
- 1/4 tsp. vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a bowl, combine the raspberries and brown sugar; set aside.1 cup fresh raspberries, 3 tbsps. light brown sugar
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk the egg, sour cream, butter, and vanilla. Gently stir the wet ingredients into the dry ingredients just until moistened. (The batter will be dense.)1 cup all-purpose flour, 1/3 cup granulated sugar, 1/2 tsp. baking powder, 1/4 tsp. baking soda, 1/8 tsp. table salt, 1 large egg, 1/2 cup full-fat sour cream, 3 tbsps. butter, 1 tsp. vanilla extract
- Spoon half of the batter into a greased and floured 8-inch round baking pan, making sure you completely cover the bottom (it may seem like there isn’t enough batter, but there is. Using a small offset spatula helps spread it evenly). Top with the raspberry mixture. Then, spoon the remaining batter over the raspberries. (Again, the batter may appear insufficient; simply swirl it around gently, you don’t need to completely cover the raspberries.) Finally, sprinkle with almonds.¼ cup sliced almonds
- Bake for 20–25 minutes or until a toothpick inserted near the center comes out clean. Cool the cake on a wire rack for 15 minutes before removing it from the pan. During cooling, carefully run a sharp knife around the edges to loosen the cake. Flip it out of the pan and set it right side up.
- In a small bowl, combine the icing ingredients. Drizzle the icing over the coffee cake and serve.1/4 cup confectioners' sugar, 1-1/2 tsps. whole milk, 1/4 tsp. vanilla extract
Video
Notes
Nutrition
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Barbie with a T says
And the beauty of it is, you can use any kind of berries you have, and it will be just as delicious! So much better than Pop Tarts! :))
Pam says
I am so excited about trying this recipe. Thanks for posting!
Lisa says
This was so good and turned out perfectly.
Stephanie says
I made this for brunch, and it was a hit. The texture was perfect—not too dense, not too light—and the raspberries stayed in place without making the cake soggy. Loved the almond crunch on top
Amy says
This coffee cake turned out so good! The raspberries add just the right amount of tartness, and the almond topping gives it a nice crunch. The batter seemed thick at first, but it baked up perfectly soft and moist. Definitely making this again!
Mala Cukierenka says
Yummy yum yum:) I made this recipe. It was very moist and everyone liked it.
Best wishes.
Catherine Fox says
This looks lovely and sounds simple , but where does the coffee ingredient come in? or do you mean its a good cake with coffee? I’m confused, I was looking for how much coffee you use?
Cathy says
Coffee cake is a cake you enjoy with coffee.
Sheri says
i have this in the oven now for our Christmas morning breakfast. Can’t wait. I only had blanched slivered almonds so used those on top. And we love almod flavor so substituted the vanilla extract with almond extract. Can’t wait smells delish!
Susie says
I came across this recipe the other day and, feeling the need for some cake this morning, thought I would give it a go. I had to make it with what was on hand though, so I used frozen mixed berries, plain yoghurt instead of the sour cream, a mix of gluten free flour (a necessity unfortunately) and ground almonds, and topped it with chopped walnuts. A few changes but it is wonderful! Next time I will go shopping first and make it properly – it should be even better! Thanks for the recipe.
Zakia says
Did you use whole milk? I usually use 2%…
Cathy says
Whole milk.
Mary says
Thanks for letting us know that you used frozen berries, I was wondering about that.
Nancy Long says
yum, just got some blackberries today and know what I’m using them for!
Karen Mallaber says
Doubled. Don’t know why original recipe isn’t doubled. After 30 minutes it was raw in center. I will bake for 35-40 minutes next time. Excellent coffee cake.
Cathy says
Yes, if you doubled the recipe, it would take a lot longer to bake. Doubling and using two pans would keep baking time the same. The extra raspberries in the doubled portion creates more steam , making it harder to finish baking.
Asma says
Is there any alternative for the sour cream?
Can I put milk?
Cathy says
Hmmm. Sour cream is rich, tangy and thick and milk would not offer the same result. I would Fage (thick Greek yogurt) instead.
Pat Schulz says
low fat yogurt will go runny and change the texture of the cake – go with full fat for good results (it’s such a small amount spread over an 8×8 cake, so it’s not that much fat per serving)
Betty says
I wonder if you could use Almond Flour to cut down some of the carbs?
KMP says
Funny you asked thus, because I just made this and used Almond flour! It’s in the oven now.
Josie says
Why is it called “coffee” cake when there’s no coffee in it?
Could a teaspoon of instant coffee powder be added to the icing for extra flavour?
Cathy says
Coffee cake is cake that you enjoy with a cup of coffee.
Janine says
Can’t see where the coffee is ?
Cathy says
Coffee cake does not include coffee as an ingredient, it’s a cake to enjoy with coffee.
Annette Wilson Sturm says
I am surprised that this coffee cake (Raspberry Almond Coffee cake) does not contain coffee. Isnt that the point?
Cathy says
No, coffee cake is a cake that is usually served with coffee. Does not have coffee in it.
ellen says
I’m kind of amused by the “where’s the coffee” comments. Lol. Like has nobody heard of the term coffee cake before? I’ve never seen anyone confused about this before in my life!
Nelda says
OMG….where do these people live not to have heard and understand the term “coffee cake”? Hilarious!!!! By the way, delicious recipe. Will make it again and again.
Beth says
Could you double and bake in a 9 x 14?
Cathy says
I have not tried that.
KMP says
I am using Almond flour. And I have fresh blueberries on hand, so I am using those. It smells heavenly.
KMP says
Unfortunately I’ve had NO luck with this recipe….the bottom crust totally disappears and all you have is fruit…..flavor is good but not your typical coffee cake. Disappointed. I’ve made it twice trying to get it right 🙁
Cathy says
I’m sorry you’re having trouble, but you’re modifying the recipe correct…with almond flour and different fruit? I have made it hundreds of times and it turns out perfect every time. Have you ever made it as the recipe is written? The flour is the structure of the cake and blueberries have a different water content.
Batty says
Gorgeous cake! I’m a total almond junkie so I added a scant 1/4 t. of almond extract to really pump up the flavor. Delicious even without the icing! (I’m not anti-icing…just ran out of powdered sugar.)
Lois Robertson says
Take it out of a pan? I’m confused? Would it turn out without falling a part?
Cathy says
It does without issue.
Suzanne says
This look so good! What perfect flavors for brunch or dessert!
Cathy says
A few days. Freezes well too.
Vanessa says
Thanks for sharing! Does it keep long?
Bobbie says
This coffee cake is delicious. Are used half almond extract and half banana extract and I wouldn’t do that again. The almond extract even at half the amount was too strong and took away from the flavor the raspberries. I make this again.
Jennifer B says
We grow raspberries and macerate and freeze them. If I thaw them and drain the juice, would these work? I don’t know if they would be too wet. Also, can I make this a day ahead for Christmas breakfast? Is it better served warm or is room temperature fine too? Lots of questions, but I’m excited to make this! Thanks!
Cathy says
Macerated and frozen raspberries can work, but since they release more moisture than fresh berries, draining them well is key. After thawing, gently pat them dry with a paper towel to remove excess liquid before using them in the cake. This will help prevent the batter from becoming too wet.
You can absolutely make this a day ahead for Christmas breakfast. It keeps well overnight, and the flavors even meld a bit more. It’s delicious at both room temperature and slightly warm, so it depends on your preference. If you want to warm it up, a quick 10–15 seconds in the microwave per slice or a low oven for a few minutes will do the trick. Hope you enjoy it.
Phylis Parsons says
I have made this delicious cake quite a few times several times with raspberries, but more often with cranberries. My sister said it was the best thing she ever tasted with cranberries.