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.
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. You should also give my blueberry coffee cake a try, as well as my pumpkin crumb coffee cake.
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.
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.
Readers Comments:
- “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
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” 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
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
omg the glaze on this cake looks delicious
Amy says
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.
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
Always check with a toothpick when baking any cake and everyone’s oven is different.
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 try plain, low-fat 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?
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?
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
That’s a good question. The dough is very thick and you could possibly add some and it would not take over the dough. Too much and it could definitely add too much moisture to the dough. It’s really an experimental thing and I can’t guarantee any result or how it would turn out. Let me know if you try it.