Raspberry Almond Coffee Cake



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!


I entered this recipe into My Fitness Pal to get the calorie information. If you are not using My Fitness Pal, it's pretty much the coolest/best way to track calories.

Here's the low-down per serving:

Calories: 251; Total Carbs 29 g; Total Fat 13 g; Protein 3 g

Print Recipe

Raspberry Almond Coffee Cake

Recipe from: Inspired by Taste of Home | Serves: 8

Ingredients

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

Icing:

  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons whole milk
  • 1/4 teaspoon vanilla extract

Directions

  • 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 inch 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.

One Year Ago: Zucchini-Nut Bread Sandwich Cookies
Two Years Ago: Chocolate Chip Cornbread Breakfast Cake

Post a Comment

8 Comments and 3 Replies

  1. Barbie with a T 1

    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! :))

    Reply
  2. Pam 2

    I am so excited about trying this recipe. Thanks for posting!

    Reply
  3. omg the glaze on this cake looks delicious

    Reply
  4. Amy 4

    What a beautiful coffee cake. It reminds me of he ones my Dad and I used to pick up on our Saturday morning errands many years ago.

    Reply
  5. Yummy yum yum:) I made this recipe. It was very moist and everyone liked it.
    Best wishes.

    Reply
  6. Catherine Fox 6

    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?

    Reply
  7. Sheri 8

    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!

    Reply
  8. Susie 9

    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.

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting