Delight your senses with the delightful combination of tart raspberries, crunchy almonds, and moist cake in this Raspberry Almond Coffee Cake. Perfect for breakfast, brunch, or a sweet afternoon treat, this coffee cake is bursting with flavor and sure to become a favorite among friends and family.

Reason to Try Raspberry Almond Coffee Cake:

Indulge in the irresistible flavors of this Raspberry Almond Coffee Cake, where the tangy raspberries complement the nutty almonds and tender cake perfectly. Whether you’re hosting a gathering or simply craving a cozy treat with your morning coffee, this recipe offers a delightful balance of sweetness and tartness that will leave you craving more.

Summary of Ingredients:

This recipe calls for fresh raspberries, brown sugar, all-purpose flour, white sugar, baking powder, baking soda, salt, sour cream, butter, vanilla extract, egg, sliced almonds, confectioners’ sugar, and milk. With these simple ingredients, you can create a delightful coffee cake that’s bursting with flavor and texture.

Serving Suggestions:

Serve slices of this Raspberry Almond Coffee Cake as a delightful addition to brunch or as a sweet treat alongside your favorite hot beverage. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert option.

Storage Info:

Store any leftover Raspberry Almond Coffee Cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap for longer storage, thawing them at room temperature before serving.

Techniques or Tips:

Be sure not to overmix the batter to avoid a tough texture in the finished cake. Mix just until the ingredients are combined.
When spreading the batter in the cake pan, use a spatula to create an even layer to ensure even baking.
Allow the cake to cool slightly before drizzling the glaze over the top to prevent it from melting too quickly.

Variation:

For a twist on this classic recipe, try substituting the raspberries with other berries such as blueberries, strawberries, or blackberries. You can also experiment with different nuts such as chopped pecans or walnuts for added crunch and flavor.

FAQs about Raspberry Almond Coffee Cake:

Q: Can I use frozen raspberries instead of fresh? A: Yes, you can use frozen raspberries if fresh ones are not available. Just be sure to thaw and drain them thoroughly before using to prevent excess moisture in the cake batter.

Q: Can I omit the glaze? A: Yes, if you prefer a less sweet option, you can omit the glaze. The cake is delicious on its own, or you can dust it with a sprinkle of powdered sugar for a simple finishing touch.

Raspberry Almond Coffee Cake

title

Indulge in the delightful flavors of raspberries and almonds in this tender coffee cake, topped with a sweet glaze—a perfect treat for any time of day.

Prep Time 15

Cook Time 40

Total Time 55

Equipment

8-inch round cake pan
Mixing bowls
Wire rack

Ingredients

- 1 cup fresh raspberries
- 3 tablespoons brown sugar
- 1 cup all-purpose flour
- ⅓ cup white sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup sour cream
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 egg
- ¼ cup sliced almonds
- ¼ cup sifted confectioners' sugar
- 1 teaspoon milk
- ¼ teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Spray an 8-inch round cake pan with cooking spray.
In a bowl, combine raspberries and brown sugar. Set aside.
In a large bowl, mix flour, white sugar, baking soda, baking powder, and salt. In another bowl, combine sour cream, melted butter, 1 teaspoon vanilla extract, and egg. Add the wet ingredients to the flour mixture and stir just until moistened.
Spoon 2/3 of the batter into the prepared pan. Spread the raspberry mixture evenly over the batter. Spoon the remaining batter over the raspberry mixture. Top with sliced almonds.
Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes on a wire rack.
In a small bowl, combine confectioners' sugar, milk, and 1/4 teaspoon vanilla extract. Stir well. Drizzle the glaze over the cake. Serve warm or at room temperature.

Notes

- Be careful not to overmix the batter to maintain a tender texture.
- Substitute other berries or nuts for a variation in flavor.
- Adjust the sweetness of the glaze to your preference by adding more or less confectioners' sugar.