Raspberry Almond Coffee Cake
Raspberry Almond Coffee Cake: A Sweet Slice of Comfort
Is there anything cozier than a warm slice of coffee cake with your morning brew? Add a pop of tart raspberries and a nutty almond crunch, and you’ve got yourself a bite of heaven. Let’s dive into everything you need to know about making and enjoying a Raspberry Almond Coffee Cake — your new go-to treat for brunches, weekends, and let’s be honest… any time you need a pick-me-up.
Why Raspberry Almond Coffee Cake Deserves a Spot in Your Recipe Box
You know those recipes that just feel like a hug? This is one of them.
The tart raspberries cut through the sweetness like a refreshing breeze on a hot day, while the almonds bring that toasty, buttery crunch that keeps you going back for more. And unlike some fancy layered cakes, this one is unfussy. It’s simple, rustic, and full of personality — kind of like your favorite aunt who always brings dessert.
What Makes This Cake So Special?
Let’s break it down:
- Moist, buttery base: This cake is tender and rich without being overly sweet.
- Fresh raspberries: Bursts of juicy flavor in every bite.
- Crunchy almond topping: Think golden, toasty slivers for a perfect textural contrast.
- Hint of almond extract: Just a whisper, but it lifts the whole flavor profile.
It’s basically a fruit cobbler and a coffee cake had a delicious baby — and you’re invited to the baby shower.
Ingredients You’ll Need (and Probably Already Have)
Here’s the beautiful part: most of this comes from pantry staples. Here’s your shopping list:
For the cake:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen raspberries (don’t thaw if frozen)
For the topping:
- ¼ cup sliced almonds
- 2 tbsp brown sugar
- 1 tbsp flour
- 1 tbsp cold butter
Optional: a dusting of powdered sugar after baking, for those Instagram vibes.
Let’s Get Baking: Step-by-Step Guide
Ready to make your kitchen smell like a bakery? Here’s how to pull this off.
1. Preheat & Prep
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan, and line the bottom with parchment paper if you want that extra insurance.
2. Make the Batter
Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each. Stir in vanilla and almond extracts.
In a separate bowl, whisk the dry ingredients. Then, alternate adding dry mix and sour cream to the wet batter, starting and ending with the flour. Fold in the raspberries gently — you want streaks, not mush.
3. Mix the Topping
Using a fork (or your fingers), combine the cold butter, brown sugar, and flour until it’s crumbly. Toss in the sliced almonds.
4. Assemble & Bake
Pour the batter into your prepared pan, smoothing the top. Sprinkle the almond topping evenly over the surface.
Bake for 35–40 minutes, or until a toothpick comes out clean from the center. Let it cool in the pan for 10–15 minutes, then transfer to a wire rack.
5. Optional Glaze or Powdered Sugar
Wanna be a little extra? Dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Can I Use Frozen Raspberries?
Absolutely. Just use them straight from the freezer — don’t thaw! Thawed berries get mushy and will bleed into the batter too much, turning your cake purple (unless you’re into that).
Swaps & Variations (Because Flexibility Is Key)
You’re not stuck with raspberries if you’re feeling adventurous. Here are some fun spins:
- Blueberries or blackberries: Equally delicious and still full of that juicy burst.
- Chopped peaches or apricots: For a summery twist.
- Add white chocolate chips: If you want to go full dessert mode.
- Top with a crumble instead of almonds: For those who love a classic streusel.
The almond extract pairs especially well with stone fruits, so feel free to play around.
How to Store It (If You Have Leftovers… Big If)
Let the cake cool completely before storing. Then:
- Room temp: In an airtight container for up to 2 days.
- Fridge: Up to 5 days. Reheat gently before serving.
- Freezer: Wrap slices individually and freeze for up to 2 months. Perfect for emergency cake cravings.
Best Ways to Serve It
You can totally eat this cake straight from the pan with a fork (no judgment). But if you want to serve it up in style, here’s how:
- With coffee or tea: Obviously.
- With a dollop of whipped cream or a scoop of vanilla ice cream: Yes, please.
- As a brunch showstopper: Next to quiche or fruit salad for a full spread.
Trust me, this coffee cake will be the first thing to disappear.
Final Thoughts: One Cake, Endless Joy
So, is Raspberry Almond Coffee Cake just another breakfast treat? Nope. It’s a mood lifter, a conversation starter, and a moment of calm wrapped in buttery crumbs and sweet-tart raspberry goodness.
Whether you’re baking it for a lazy Sunday, a holiday brunch, or just because life needs cake sometimes — this recipe is your new best friend.
Now go preheat that oven and bake some joy. You deserve it.