Raspberry Almond Coffee Cake
The perfect brunch addition, this Raspberry Almond Coffee Cake will have everyone looking for a second slice. It comes together in minutes so it's no problem putting together before the family wakes up. See this recipe MADE ON VIDEO HERE.
I don't think I have to convince anyone how good coffee cake always seems to taste. Whether you eat it in the morning with coffee or in the afternoon with hot tea....it's just always so dang good! This recipe is no exception. It was our little treat today.
Anytime I'm at Costco and they have great looking berries, I grab them and throw them in the freezer for when inspiration hits. Why buy a coffee cake when they are so easy to make? I threw this one together while I was getting the boy's breakfasts made and making their lunches for school. I am the ultimate multitasker.
Anyway, next time you see some beautiful raspberries, pick them up and give this a whirl. No mixer needed!
How beautiful is this deliciousness? The family is going to love it.
Raspberry Almond Coffee Cake
- 1 cup fresh or frozen raspberries, thawed
- 3 tablespoons brown sugar
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds
- 1/4 cup confectioners' sugar
- 1-1/2 teaspoons whole milk
- 1/4 teaspoon vanilla extract
- In a bowl, combine raspberries and brown sugar; set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Batter will be dense.
- Spoon half the batter into a greased and floured 8” round baking pan. (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.) Top with raspberry mixture. Spoon the remaining batter over raspberries. (Again, it will seem like there is not enough batter. Just swirl it around gently, you don't have to completely cover the raspberries.) Sprinkle with almonds (I did not have sliced almonds as the recipe called for so I just coarsely sliced whole almonds, worked fine.)
- Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes before removing from pan. During the cooling time, carefully run a sharp knife around the edges to loosen them.
- In a small bowl, combine the icing ingredients; drizzle over the coffee cake and serve.
- Serving size: 8
- Calories: 251
- Fat: 13
- Carbohydrates: 29
- Protein: 3
Other Coffee Cake Recipes You Might Love:
- 20 Coffee Cake Recipes Perfect for Sunday Morning
- Apple Crisp Coffee Cake
- Espresso Coffee Cake
- Peach Cobbler Coffee Cake
- Cranberry Orange Coffee Cake