For a richer flavor, use browned butter instead of melted butter. Toast the sliced almonds lightly before adding them to the top of the cake for a nuttier flavor. A hint of lemon zest in the batter can brighten the flavors of the cake. If you don't have fresh raspberries, frozen raspberries can be used. Do not thaw them before mixing with brown sugar.
Raspberry Almond Coffee Cake
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING10 People
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VIEWS1.2K
Indulge in the delightful layers of this moist and airy coffee cake, where the tangy burst of fresh raspberries meets the subtle crunch of toasted almonds. Perfectly balanced sweetness makes it ideal for brunch, dessert, or a special coffee break.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol30 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium116 mg
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Sugar15 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan. (5 minutes)
02 Step
Recipe View In a small bowl, gently combine raspberries and brown sugar. Set aside to macerate. (2 minutes)
03 Step
Recipe View In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together sour cream, melted butter, 1 teaspoon vanilla extract, and egg. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. (5 minutes)
05 Step
Recipe View Spoon 2/3 of the batter into the prepared pan, spreading evenly. Carefully spread the raspberry mixture over the batter. Spoon the remaining batter over the raspberry layer. Sprinkle the sliced almonds evenly over the top. (7 minutes)
06 Step
Recipe View Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (40 minutes)
07 Step
Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
08 Step
Recipe View In a small bowl, whisk together confectioners' sugar, milk, and 1/4 teaspoon vanilla extract until smooth. Drizzle the glaze over the cooled cake. (3 minutes)
09 Step
Recipe View Serve warm or at room temperature. Enjoy!
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Luigi Witting
Jun 22, 2025I made this for a brunch and it was a huge hit. Everyone loved it!
Luna Durgan
Jun 5, 2025This recipe is fantastic! The cake was so moist and the raspberry almond combination is perfect.
Ali Wuckert
May 21, 2025My family really enjoyed this coffee cake. Will definitely make it again.
Felix Haley
Dec 1, 2023Easy to follow and the results were delicious. I added a bit of almond extract to the glaze and it was amazing.