Mmmmmmm…..warm coffee cake.
Warm Raspberry Almond Coffee Cake.
SO hard not to pick at those toasty almonds and that golden streusel topping. Must wait for this to cool.
This is a great little recipe that can be adapted for just about any fruit. Berries are always a good choice and when you can’t get them fresh, frozen will do.
Here’s what you need:
Flour, Sugar, Butter, Egg, Almond Extract, Milk, Raspberries, Baking Powder, Salt, Cinnamon, and Sliced Almonds.
Click here for a Raspberry Almond Coffee Cake Shopping List
Preheat the oven to 375 degrees.
This recipe starts, like so many others, with room temperature, softened butter. Mix 1/4 cup of butter (half a stick) with 3/4 cup granulated sugar until they are light and fluffy.
Add 1 egg and 1 teaspoon almond extract and mix until well combined.
Stir in 1/2 cup milk.
You need a separate bowl for the dry ingredients….1½ cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk them all together to combine.
Then, with the mixer on the lowest speed, slowly add the dry ingredients and mix only until the flour is mostly incorporated. Don’t over mix.
Save a tiny bit of flour and mix it with 2 cups of fresh raspberries so they don’t clump together. Gently fold the berries into the batter by hand.
Sadly, those lovely berries will all fall apart no matter how gentle you are folding them in. BUT, they’ll still taste great and the batter is now pretty and pink.
Pour the batter into a buttered or greased 8 inch baking pan.
Any good coffee cake deserves a good crumbly topping! In a small bowl, combine 1/4 cup butter (the other half stick), 1/2 cup sugar, 1/2 cup flour, and 1/2 teaspoon cinnamon.
Use your fingers to work the butter into the dry ingredients until you have a sandy texture with some small butter clumps remaining.
I have 1/2 cup of sliced almonds. Add half of them to the streusel topping.
Sprinkle the topping over the coffee cake and then top the topping with the remaining sliced almonds.
Bake at 375 degrees for 40-45 minutes or until a toothpick inserted into the center comes out mostly clean….a few crumbs are okay on the toothpick as long as nothing is gooey.
You must now resist the urge to pick at this coffee cake as it cools.
Cut the cooled cake into squares and dig in!
Here’s the recipe:
Someone (I’m suspecting Jen) gave me this recipe but with made with blueberries. If it is your recipe, please let me know so I can give proper credit!
Another one printed out Claudia! See you this weekend!
Sing “HO!” for the yum of the cake…..and I just happen to raspberries at home!
We should ALL sing “Ho!” for the yum of the cake! I love that!!!
You’ve done it again!
My only change to this recipe will be to keep 1/4 of butter in hardened form, because I have much better luck with streusel toppings when I use my pastry cutter.
Yes, sometimes the streusel topping is easier with the butter a little bit colder. My kitchen is often too warm for making proper pastry. One of the problems of hot, humid Florida.
It seems VERY good ! I Would like to taste a slice 😉
Bonjour Axelle! Thanks for visiting my website. France is on my travel wish list and I have many friends who have been there this summer — sending back amazing food photos to make me jealous!
Thank you very much for your reply 😉
I want to comfort you : america is on my wish list too !! And When my friends go over there, I’m happy and jealous too 😀
OH YUM. This is a beauty!
I am finding that these are a good quick sweet. I don’t know why I thought as them as hard to make. I want to try with blueberries. Truth be told I am not a fan of raspberries no matter how hard I try.I did try a buckle with frozen berries and I ended up with a bit of a frozen mess- maybe some flour??
Yes, sometimes I have problems with frozen berries getting really soggy. I’ve found that if I leave them frozen, it helps a bit. I’ve had better luck with muffins than with cakes using frozen. This recipe was originally made with blueberries and vanilla extract so I’m positive that is a good combo!