Oh, you guys, get ready for a treat! My Raspberry Almond Coffee Cake is that *perfect* hug in a slice you’ve been dreaming of. Imagine this: a ridiculously moist cake, bursting with tart little raspberries, all topped with a crunchy, nutty almond streusel. Honestly, it’s the kind of cake that just makes a weekend morning feel instantly special, or turns a regular Tuesday into something a little bit magical. I first whipped this up one Saturday when I just needed something comforting and delicious, and let me tell you, it was an instant family favorite. It’s the kind of Raspberry Almond Coffee Cake you’ll want to make again and again!

Why You’ll Love This Raspberry Almond Coffee Cake

Seriously, this cake is a winner for so many reasons. You’re going to be obsessed!

Super Easy to Make: Even if you’re kinda new to baking, this recipe is totally doable. No fancy techniques needed!
That Perfect Flavor Combo: The sweet, slightly tart raspberries and the warm, toasty almonds? Chef’s kiss!
Moist Beyond Belief: Forget dry cakes, this one stays wonderfully moist, slice after slice.
Versatile Superstar: It’s amazing for breakfast, a lovely brunch addition, or even a simple dessert with a cup of coffee.
Irresistible Texture: You get the tender cake, the gooey raspberries, and the crunchy streusel all in one bite.
Smells Incredible: Your kitchen will smell like pure heaven while this bakes!

Ingredients for Your Raspberry Almond Coffee Cake

Gathering your ingredients is half the fun for this beauty! You’ll want everything ready to go before you start mixing. Trust me, it makes the whole process smoother. Here’s what you’ll need for your fantastic Raspberry Almond Coffee Cake:

1 cup (that’s 2 sticks!) of unsalted butter, good and softened, please!
2 cups of granulated sugar – nice and sweet
4 large eggs – make sure they’re room temp if you can!
1 teaspoon of pure vanilla extract – the good stuff!
3 cups of all-purpose flour – your cake’s foundation
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt – just to balance everything out
1 cup of buttermilk – this gives it that amazing tang and moisture!
1 cup of fresh or frozen raspberries (frozen is totally fine, don’t even thaw them!)
For the streusel topping:
1/2 cup of sliced almonds
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Crafting the Perfect Raspberry Almond Coffee Cake: Step-by-Step

Alright, let’s get this coffee cake party started! Making this Raspberry Almond Coffee Cake is really more about assembly and loving attention than anything super complicated. You’ve got this! If you’re looking for a little something extra to go with your cake, you might want to check out these easy homemade coffee creamer ideas.

Preparing the Coffee Cake Batter

First things first, get that oven preheated to 350°F (175°C). While it’s heating up, grease and flour a nice 9×13 inch baking pan. That’ll prevent any sticking drama later, trust me.

Now, grab a big bowl. We’re going to cream together your softened butter and sugar. This is where the magic starts! Beat them until they’re super light and fluffy, almost like pale yellow clouds. It takes a little elbow grease, but it’s worth it. Then, beat in those eggs one at a time. Make sure each one is totally mixed in before you add the next. A splash of vanilla extract at this stage makes everything smell even better.

In a separate bowl, whisk up your dry ingredients: the flour, baking powder, baking soda, and salt. This just ensures everything is evenly distributed. Now, here’s the technique that keeps our cake tender: you’ll add the dry ingredients to the butter-sugar-egg mixture alternating with the buttermilk. Start *and* end with the dry stuff. So, add about a third of the dry, mix a bit, then half the buttermilk, mix, another third of the dry, mix, the rest of the buttermilk, mix, and finish with the last bit of dry. Mix just until it’s combined – don’t go overboard with mixing at this stage, or your cake can get tough!

Assembling Your Raspberry Almond Coffee Cake

Okay, half the batter goes into your prepared pan. Spread it out as evenly as you can. This is going to be the bottom layer, so try to get it nice and level.

Next, scatter those gorgeous raspberries over the batter. Just do your best to get them distributed evenly. Don’t worry if a few hide – they’ll be delicious no matter where they land! Then, lovingly dollop the rest of the batter over the top of the raspberries. Now’s your chance to get a little artistic: grab a butter knife or a skewer and gently swirl the top layer of batter into the raspberries below. It creates those beautiful purple streaks throughout the cake!

For the grand finale on top, mix up the streusel! In a little bowl, combine your sliced almonds, packed brown sugar, and that lovely ground cinnamon. Give it a quick stir to mix them all up. Sprinkle this mixture evenly all over the top of your swirled cake. It’s going to get all toasty and delicious while it bakes.

Baking and Cooling Your Raspberry Almond Coffee Cake

Pop that beautifully assembled cake into your preheated oven for about 45 to 55 minutes. You’re looking for that golden-brown perfection. The easiest way to tell if it’s done? Stick a wooden skewer or a thin knife right into the center of the cake. If it comes out clean, with just a few moist crumbs clinging to it (but no wet batter!), then it’s ready to go.

Once it’s out of the oven, let your amazing Raspberry Almond Coffee Cake cool in the pan for about 10 minutes. This is important because it helps the cake firm up a bit before you try to move it. After those 10 minutes, carefully invert it onto a wire rack to cool completely. This cooling rack is also great because it allows air to circulate all around the cake, which helps the bottom get nice and crisp too, not soggy.

Tips for the Ultimate Raspberry Almond Coffee Cake

Okay, so you’ve got the recipe, and that’s awesome! But to make this Raspberry Almond Coffee Cake truly sing, a few little tricks up my sleeve can make all the difference. It’s these small things that take it from “good” to “OMG, I need another slice NOW!” Don’t be afraid to experiment a little!

For example, getting your ingredients to the right temperature is key. Softened butter is non-negotiable for that creamy base, and room-temperature eggs and buttermilk just blend in so much better. If you’re in a pinch and forgot to take your eggs out, just pop them in a bowl of warm water for 5-10 minutes – works like a charm! And remember, when it says “mix until just combined,” really try to stick to that. Overmixing is the silent killer of tender cakes, leading to that tough texture nobody wants. A little bit of flour dust in your batter is perfectly fine!

Oh, and that streusel topping? Make sure it’s evenly distributed. It’s the best part for a lot of people, and you want every slice to have that delightful crunch and nutty flavor. If you’re ever looking for a way to make your own dairy staples at home, you might find making heavy cream at home pretty interesting for all sorts of baking endeavors!

Ingredient Notes and Substitutions for Your Coffee Cake

Sometimes you might be missing an ingredient or just want to switch things up a bit on your Raspberry Almond Coffee Cake, and that’s totally okay! For the raspberries, fresh is lovely, but frozen work like a charm – just toss them in straight from the freezer, don’t thaw them. If you’re not a fan of almonds, or just don’t have them on hand, chopped walnuts or even pecans would be a yummy substitute for that delicious streusel crunch.

And that buttermilk? It gives such a wonderful tender crumb and tangy note, but if you’re out, you can easily make your own by stirring a tablespoon of lemon juice or white vinegar into a cup of regular milk and letting it sit for about 5 minutes. It works wonders!

Serving and Storing Your Raspberry Almond Coffee Cake

This Raspberry Almond Coffee Cake is just divine served warm, straight from the oven – that’s my absolute favorite way, especially with a steaming mug of coffee on a lazy morning. But honestly, it’s fantastic at room temperature too, maybe with a dollop of whipped cream if you’re feeling fancy. For storing leftovers, just wrap it up snugly in plastic wrap or pop it into an airtight container. It’ll stay lovely and moist on the counter for about two days, or in the fridge for up to four. If you want to enjoy it warm again, just pop a slice in the microwave for about 15-20 seconds.

Frequently Asked Questions about Raspberry Almond Coffee Cake

Got questions about my Raspberry Almond Coffee Cake? I’ve got your back! Let’s clear up anything you might be wondering about. It’s such a great recipe, but sometimes you just need a little extra info!

Can I make this Raspberry Almond Coffee Cake without raspberries?

Absolutely! While I adore the pop of raspberry in this cake, you can totally skip them or swap them out. If you’re not a berry fan, you can just leave them out entirely. Or, try using blueberries or even chopped strawberries! A little sprinkle of extra streusel on top of the batter layer before adding the second batter layer is also a delicious alternative. Less fuss, still amazing flavor!

How long does the Raspberry Almond Coffee Cake stay fresh?

This cake is wonderfully moist, which means it stays good for a few days! If you keep it stored in an airtight container at room temperature, it’s usually best for about 2-3 days. If it’s really warm where you live, or you want it to last a bit longer, popping it in the fridge will extend its freshness to about 4-5 days. Just let it come back to room temp before slicing, or give it a quick zap in the microwave!

Can I use frozen raspberries in this recipe?

Yes, definitely! That’s one of my favorite tricks. You don’t even need to thaw the frozen raspberries before adding them to the batter. Just scatter them straight from the freezer over the first layer of batter. Sometimes they might break down a little more, making the swirls extra vibrant, but it works beautifully and keeps the cake moist. You can even toss them with a tablespoon of our flour blend first if you want to be super cautious about them bleeding too much, but it’s usually not necessary!

What if I don’t have buttermilk?

No worries at all if you don’t have buttermilk on hand! It’s super easy to make your own substitute. Just take a measuring cup, add one tablespoon of either white vinegar or lemon juice, and then fill it up with regular milk to the 1-cup line. Give it a gentle stir and let it sit for about 5-10 minutes. It’ll curdle slightly, and voilà – you have a perfect buttermilk substitute ready for your easy cake! This trick works like a charm every time.

Estimated Nutritional Information

Just a little heads-up, the nutritional info for this Raspberry Almond Coffee Cake is an estimate, of course! It can wiggle around depending on exactly what you use and how big you slice it. But generally, for one serving, you’re looking at about:

Calories: 350
Fat: 18g
Protein: 4g
Carbohydrates: 45g
Sugar: 30g

This gives you a good idea of what you’re working with. Enjoy every delicious bite!

Raspberry Almond Coffee Cake

Author: memorecipes.com
Total Time: 70 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist coffee cake with a raspberry swirl and almond streusel topping.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup fresh or frozen raspberries
1/2 cup sliced almonds
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
In a small bowl, combine the sliced almonds, brown sugar, and cinnamon for the streusel topping.
Spread half of the batter into the prepared baking pan.
Scatter the raspberries evenly over the batter.
Dollop the remaining batter over the raspberries. Swirl gently with a knife.
Sprinkle the almond streusel topping evenly over the cake.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For a brighter raspberry flavor, you can toss the raspberries with 1 tablespoon of flour before adding them to the batter.
If using frozen raspberries, do not thaw them before adding to the batter.
Ensure your buttermilk is at room temperature for best results.

Prep Time: 20 min
Cook Time: 50 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg

Keywords: Raspberry Almond Coffee Cake, coffee cake recipe, almond streusel, raspberry swirl, easy cake, breakfast cake, dessert cake