Raspberry or Blueberry Almond Coffee Cake
Delight your taste buds with this Raspberry or Blueberry Almond Coffee Cake, a moist and tender treat bursting with fruity flavor and crowned with a buttery almond streusel topping. Perfect for breakfast, brunch, or an afternoon indulgence, this coffee cake pairs fluffy vanilla-infused cake with fresh or frozen berries for a sweet-tart contrast. The topping combines brown sugar, cinnamon, and sliced almonds for a crumbly, nutty finish that beautifully complements the fruity base. Easy to prepare and ready in just an hour, this irresistible coffee cake is a crowd-pleaser that’s as perfect for entertaining as it is for a cozy moment with coffee or tea. Whether you choose raspberries or blueberries, this dessert-like treat captures the ideal balance of crisp texture and soft cake in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 2 large Eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Raspberries or blueberries (fresh or frozen)
- 0.5 cup Sliced almonds
- 0.5 cup Brown sugar (for streusel topping)
- 0.33 cup All-purpose flour (for streusel topping)
- 1 teaspoon Ground cinnamon (for streusel topping)
- 3 tablespoons Unsalted butter (softened, for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together 2 cups of all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Using a pastry cutter or your fingers, cut in 1/2 cup of cold, cubed butter until the mixture resembles coarse crumbs.
In a separate bowl, beat together 2 large eggs, 1/2 cup milk, and 1 teaspoon vanilla extract.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in 1.5 cups of raspberries or blueberries, being careful not to crush the fruit.
Pour the batter into the prepared baking pan and spread it evenly.
For the streusel topping, combine 1/2 cup brown sugar, 1/3 cup flour, 1 teaspoon ground cinnamon, and 3 tablespoons softened butter in a bowl. Mix with a fork until crumbly.
Stir in 1/2 cup sliced almonds and sprinkle the streusel evenly over the batter.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Slice and enjoy your Raspberry or Blueberry Almond Coffee Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 36.6 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 178 mg | 4% | |
*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.
