Raspberry Almond Coffee Cake is a delightful and flavorful treat that’s perfect for breakfast, brunch, or as an afternoon snack. This moist cake is layered with fresh raspberries and topped with a crumbly almond streusel, creating a beautiful contrast of textures and flavors. The almond extract adds a warm, nutty essence that complements the tartness of the raspberries, making each bite a heavenly experience. Easy to make and even easier to enjoy, this coffee cake pairs wonderfully with a cup of coffee or tea, making it a delightful addition to any gathering.
Ingredients
For the Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup fresh raspberries (or frozen, thawed)
For the Almond Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup sliced almonds
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the almond extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the creamed butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Gently fold in the raspberries.
- Prepare the Streusel Topping: In a small bowl, combine the flour, sliced almonds, brown sugar, melted butter, and cinnamon. Mix until crumbly.
- Assemble and Bake: Pour the cake batter into the prepared pan and spread it evenly. Sprinkle the almond streusel topping over the batter. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
This Raspberry Almond Coffee Cake is not only delicious but also visually stunning, making it a perfect centerpiece for any brunch table or special occasion. Enjoy it with a dusting of powdered sugar for an extra touch of sweetness!
