Raspberry Almond Coffee Cake
Treat yourself to the perfect balance of fruity sweetness and nutty decadence with this Raspberry Almond Coffee Cake. Bursting with juicy fresh raspberries and layered with a buttery almond streusel topping, this moist and tender coffee cake is an irresistible addition to any brunch table or afternoon coffee break. The subtle hints of vanilla and almond extracts elevate every bite, while the crumbly topping of sliced almonds and brown sugar delivers a delightful crunch. Easy to make in just under an hour, this show-stopping cake can be served warm or at room temperature, with a light dusting of powdered sugar for an elegant finish. Whether you're hosting guests or indulging in a quiet morning treat, this raspberry-infused coffee cake is sure to impress!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 2 large eggs
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1.5 cups fresh raspberries
- 0.5 cup sliced almonds
- 0.5 cup brown sugar
- 0.25 cup all-purpose flour (for topping)
- 4 tablespoons unsalted butter (for topping)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk to combine.
Cut in 1/2 cup of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 2 large eggs, 3/4 cup of milk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the fresh raspberries, being careful not to crush them.
Transfer the batter into the prepared springform pan and spread it evenly.
In a small bowl, prepare the streusel topping by mixing 1/2 cup of sliced almonds, 1/2 cup of brown sugar, 1/4 cup of all-purpose flour, and 4 tablespoons of butter (cut into small pieces). Use your fingers to crumble the mixture together until it forms coarse crumbs.
Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes before removing the sides of the springform pan.
If desired, dust the top of the cooled cake with 2 tablespoons of powdered sugar for garnish.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 45.4 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
