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- 1 ½ cups all-purpose flour - ½ cup almond flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ teaspoon almond extract - 1 cup fresh raspberries (or frozen, thawed and drained) - ½ cup chopped almonds (plus extra for topping) - ½ cup powdered sugar (for glaze) - 2 tablespoons milk When making Raspberry Almond Coffee Cake, you need to gather the right ingredients. Start with your dry ingredients. You will need all-purpose flour, almond flour, baking powder, baking soda, and salt. These combine to create a solid base for your cake. Next, focus on the wet ingredients. You'll want unsalted butter that’s softened, granulated sugar, eggs, vanilla extract, and almond extract. These will add moisture and sweetness to your cake. Finally, we have the fun part: mix-ins and toppings. Fresh raspberries give a burst of flavor and color. If you can’t find fresh ones, frozen works, too, as long as they are thawed and drained. Chopped almonds add crunch and more almond flavor. Remember to save some almonds for the topping. For the glaze, you will need powdered sugar and milk. This will give your cake a sweet finish. Gathering these ingredients will set you up for a delightful baking experience. Enjoy the process! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease and flour a 9-inch round cake pan. - In a medium bowl, whisk together: - 1 ½ cups all-purpose flour - ½ cup almond flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt This step ensures the dry ingredients mix well and are ready for the batter. - In a large mixing bowl, cream together: - ½ cup unsalted butter, softened - 1 cup granulated sugar Use an electric mixer for about 3-4 minutes until it is light and fluffy. - Add in 2 large eggs one at a time, mixing well after each. Then, add: - 1 teaspoon vanilla extract - ½ teaspoon almond extract Mix until everything is combined. - Gradually add the dry mixture to the wet mixture, mixing on low speed. - Gently fold in: - 1 cup fresh raspberries (or thawed frozen ones) - ½ cup chopped almonds This folding method keeps the raspberries intact and adds a nice crunch. - Pour the batter into your prepared cake pan. Smooth the top with a spatula. - Sprinkle extra chopped almonds on top for crunch. - Bake for 35-40 minutes. Check with a toothpick; it should come out clean when done. - Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Now, you are ready to glaze the cake! - Almond flour alternatives: You can use all-purpose flour if you don’t have almond flour. Coconut flour is another option, but use less of it. It absorbs more moisture. - Berry variations: Instead of raspberries, try blueberries or chopped strawberries. You can mix different berries for a fun twist, too! - Ensuring even baking: Always preheat your oven. This helps the cake rise evenly. Rotate the cake halfway through baking for the best results. - Avoiding dry cake: Don’t overmix the batter. Mix just until wet and dry ingredients combine. Adding a bit of yogurt can also keep your cake moist. - Serving suggestions: Slice the cake and place it on pretty plates. It looks great with a cup of coffee on the side. - Garnishing ideas: Top each slice with fresh raspberries and a light dusting of powdered sugar. You can also add chopped almonds for extra crunch. Pro Tips Use Fresh Raspberries: Fresh raspberries add a vibrant flavor and color to the cake. If using frozen, make sure to thaw and drain them thoroughly to avoid excess moisture. Don’t Overmix the Batter: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake texture. Glaze Variations: Experiment with different flavors for the glaze by adding a splash of lemon juice or almond extract to enhance the cake's flavor profile. Storage Tips: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness. {{image_2}} You can switch up the fruit in this recipe. Mixed berries work great. Strawberries, blueberries, or blackberries add nice flair. Just keep the same amount, about one cup. You can also add citrus flavors. A touch of lemon or orange zest lifts the taste. It makes the cake bright and fresh. If you need a gluten-free cake, you can easily adapt this recipe. Use a gluten-free flour blend instead of regular flour. Look for blends that include almond flour for extra flavor. You might need to add a bit more liquid to get the right texture. Always taste your batter. Adjust sweetness if needed to keep the flavor strong. To make your coffee cake even better, add spices. Cinnamon or nutmeg can add warmth. Just a pinch is enough to make a difference. You can also try adding different extracts. Swap vanilla for coconut or use mint for a fun twist. These little changes can make your coffee cake unique and special. To keep your Raspberry Almond Coffee Cake fresh, store it at room temperature. Cover it with plastic wrap or put it in an airtight container. This way, it stays moist and tasty. If your kitchen is hot, you may want to refrigerate it. Just remember to let it cool completely before wrapping it. You can freeze the coffee cake for longer storage. Slice the cake into pieces for easy serving later. Wrap each slice in plastic wrap and then in aluminum foil. This helps prevent freezer burn. To enjoy it again, thaw the slices in the fridge overnight. You can also reheat them in the microwave for about 10-15 seconds. The cake lasts up to 3 days at room temperature. In the fridge, it can stay fresh for about a week. If frozen, it can last up to 3 months. After this time, the quality may drop, but it will still be safe to eat. To make this cake, start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, mix 1 ½ cups all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. In another bowl, cream ½ cup softened butter and 1 cup sugar until fluffy. Add 2 eggs, 1 teaspoon vanilla, and ½ teaspoon almond extract. Mix well. Gradually add the dry mix to the wet mix. Fold in 1 cup fresh raspberries and ½ cup chopped almonds. Pour the batter into the pan, top with almonds, and bake for 35-40 minutes. Yes, you can use frozen raspberries. Thaw and drain them first. Frozen berries are convenient and often just as tasty. However, they may release more juice during baking. This can make the cake moister, which some may enjoy. Be sure to adjust the baking time as needed. This cake pairs well with coffee or tea. You might also enjoy it with a scoop of vanilla ice cream. Fresh fruit on the side adds a nice touch. You can serve it for breakfast, brunch, or dessert. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. You can also gently press the top; it should spring back. If it leaves an imprint, bake for a few more minutes. In this post, I shared a simple recipe for Raspberry Almond Coffee Cake, covering all the essential ingredients, steps, and helpful tips. You learned how to combine dry and wet ingredients, mix in fresh raspberries, and create a delicious glaze. Remember, you can customize this cake with different fruits and flavors. Enjoy baking and sharing this sweet treat! It’s perfect for any occasion. With these tips, you will surely impress your family and friends. Happy baking!

Raspberry Almond Coffee Cake

A delightful coffee cake featuring fresh raspberries and a hint of almond flavor, perfect for pairing with coffee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups almond flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1 cups fresh raspberries (or frozen, thawed and drained)
  • 0.5 cups chopped almonds (plus extra for topping)
  • 0.5 cups powdered sugar (for glaze)
  • 2 tablespoons milk

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then, add in the vanilla and almond extracts, mixing until combined.
  • Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
  • Gently fold in the fresh raspberries and chopped almonds.
  • Pour the batter into the prepared cake pan and smooth the top. Sprinkle extra chopped almonds on top for added crunch.
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • In a small bowl, whisk together the powdered sugar and milk to create a glaze. Drizzle the glaze over the cooled coffee cake.

Notes

Serve slices of the cake on decorative plates, garnished with a few fresh raspberries and a sprinkle of powdered sugar for an elegant touch.
Keyword almond, coffee cake, raspberry