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!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.

Step 2

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.

Step 3

Cut in 1/2 cup of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 4

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.

Step 5

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Step 6

Gently fold in the fresh raspberries, being careful not to crush them.

Step 7

Transfer the batter into the prepared springform pan and spread it evenly.

Step 8

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.

Step 9

Sprinkle the streusel topping evenly over the batter.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 11

Allow the coffee cake to cool in the pan for 10 minutes before removing the sides of the springform pan.

Step 12

If desired, dust the top of the cooled cake with 2 tablespoons of powdered sugar for garnish.

Step 13

Slice and serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1285.5 grams (1285.5g)

Amount per serving	% Daily Value*
Calories	3867

Total Fat 146.00g	187%
Saturated Fat 65.30g	326%
Polyunsaturated Fat 0.10g
Cholesterol 637mg	212%
Sodium 2335mg	102%
Total Carbohydrate 589.00g	214%
Dietary Fiber 30.00g	107%
Total Sugars 306.30g
Protein 69.60g	139%

Vitamin D 191IU	953%
Calcium 666mg	51%
Iron 22mg	119%
Potassium 1708mg	36%

*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.

Source of Calories

Fat: 33.3%

Protein: 7.1%

Carbs: 59.7%