Raspberry Almond Coffee Cake

This Raspberry Almond Coffee Cake is a tender, buttery coffee cake layered with sweet-tart raspberries and topped with crunchy sliced almonds. Made with simple ingredients, this easy coffee cake has a rich texture and just the right amount of sweetness. Perfect for breakfast, brunch, or a mid-day treat, it’s a delicious balance of soft cake, juicy raspberries, and a light almond crunch.

Course Breakfast, Dessert

Cuisine American

Keyword Raspberry Almond Coffee Cake

Prep Time 15

Cook Time 25

Cooling: 15

Total Time 55

Servings

Calories 205kcal

Author Cathy Pollak

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

For optimal outcomes when making this raspberry almond coffee cake, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition