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’m the ultimate multitasker.
Anyway, next time you see some beautiful raspberries, pick them up and give this Raspberry Almond Coffee Cake a whirl. No mixer needed! However, sometimes I’m in the mood for coffee cake without berries and this Sour Cream Chocolate Chip version satisfies all those cravings. And honestly, no one can resist a slice of this Pumpkin Chocolate Chip Coffee Cake regardless of the time of year.
How beautiful is this deliciousness? The family is going to love it. I can’t reiterate enough how easy this is to put together. All you need is a mixing bowl and and an 8″ cake pan. This cake also freezes and thaws out really well. It’s the perfect breakfast or dessert. Perfect for serving at brunch too.
There are so many Other Coffee Cake Recipes You Might Love! Just think of the possibilities with these 20 Coffee Cake Recipes Perfect for Sunday Morning. And who wouldn’t love a slice of this Apple Crisp Coffee Cake? I’m thinking this Espresso Coffee Cake could jump in as new, favorite afternoon pick-me-up. It wouldn’t be a summer, Sunday Brunch without this Peach Cobbler Coffee Cake. And who could survive a winter,Sunday brunch without this Cranberry Orange Coffee Cake? Not me. I’m pretty sure I’m hopelessly addicted to all coffee cake.
One year ago I made these Zucchini-Nut Bread Sandwich Cookies and everyone went crazy for them. Two years ago I served this Chocolate Chip Cornbread Breakfast Cake for a snack and it was a real winner..and still is.
- “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 yogurt 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.”
- “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! :))”
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