Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 16 servings
Category: coffee cake
Method: oven
Cuisine: american
Raspberry Almond Coffee Cake
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
This raspberry almond coffee cake is soft, moist, and packed with fresh raspberries, almond flavor, and a buttery brown sugar crumb—perfect for brunch, Mother’s Day, or Easter!
The only coffee cake you’ll need for spring brunch
Okay, hi—this is the coffee cake you’re bringing to brunch. Whether it’s Mother’s Day, Easter, a cozy Saturday morning, or literally any day you need something warm and sweet, this raspberry almond coffee cake is IT. We’re talking ultra-soft, tender crumb (thank you almond flour), juicy fresh raspberries, and a brown sugar streusel topping that you will actually have dreams about. This is basically the ideal spring brunch recipe and I know you’re going to love her all raspberry season long.
What is Raspberry Almond Coffee Cake?
Coffee cake is one of those beautiful baked goods that’s basically dessert disguised as breakfast—and I love that for us. This version is extra special thanks to:
- Super moist texture thanks to almond flour
- Perfectly balanced flavor: sweet, nutty, and just a little tart
- Packed with fresh raspberries for juicy pockets of fruit
- Topped with a buttery brown sugar streusel crumb
- Comes together easily with simple, wholesome ingredients
- Freezer-friendly and great for make-ahead brunches
It’s the kind of cake that looks fancy but is wildly forgiving. Rustic charm? We love her. Crumb topping falling everywhere? Even better.
Key Ingredients for Raspberry Almond Coffee Cake
To get that rich almond flavor and soft, bakery-style crumb, you’ll need a mix of pantry staples and a few fresh ingredients:
- All-purpose flour + almond flour: The combination gives this cake a soft, moist texture with just the right amount of density! Before you ask, yes you can swap out the almond flour for all purpose flour if you don’t have any on hand, but if you can it really does give it the most incredible texture. And, no you cannot swap out the all-purpose flour for almond flour. Almond flour doesn’t bind in the same way and you’d end up with a super dense, crumbly cake.
- Baking powder and baking soda: These two work together to give you the perfect rise and crumb!
- Butter: Adds richness to both the cake and crumb topping
- Granulated sugar + brown sugar – For sweetness and that signature brown sugar streusel
- Eggs: Two eggs will give your coffee cake the perfect structure! I know eggs are not cheap right now, so if you need to swap them out with flax eggs you can also do that–the cake will just be a little denser!
- Almond extract: A little goes a long way to amp up the almond flavor
- Fresh raspberries: I love using fresh raspberries in this cake, but if you only have frozen you can easily swap them out. Just keep in mind they tend to bleed a bit into the batter!
- Salt: Balances out all the sweetness with bit of salt!
How to Store Coffee Cake
Honestly, this cake might not make it to day two, but if you have any leftovers here’s how you can keep them fresh at any temperature:
- Room temp: You can keep this at room temperature for 1 day, but I wouldn’t recommend any longer because the fresh raspberries can get kind of funky!
- Fridge: Keeps well for up to 5 days. Just warm up a slice before serving (or don’t–I love this cake cold!)
- Freezer: You can freeze slices individually for up to a month! Thaw and reheat when that coffee cake craving hits
Tips & Tricks for the Best Coffee Cake Ever
Want your raspberry almond coffee cake to come out like a dream every time? Here’s what I swear by:
- Don’t skip the almond extract. It adds that little extra something that takes this cake over the top.
- Use fresh raspberries if you can. Frozen raspberries will work too, but if you can get your hands on fresh, ripe raspberries nothing beats the flavor!
- Be gentle with the berries. Fold them in with a light hand to avoid squishing them and turning the batter pink.
- Make the crumb topping first. It’s one less thing to think about once the batter’s done. Plus, the butter has time to chill and firm up a bit.
- Let it cool a bit before slicing. I know it’s hard. But letting the cake set makes for cleaner slices and better texture.
When to serve this raspberry almond coffee cake
This coffee cake is a total crowd-pleaser and super versatile. Bring it to:
- Mother’s Day brunch with fresh berries and mimosas
- Easter breakfast or dessert
- Showers and celebrations (think baby showers, bridal brunches, etc.)
- Weekend mornings when you want something sweet with your coffee
Personally, I brought this to a movie theater birthday party after recipe testing and had multiple people come up to give me a Paul Hollywood style handshake. So you can rest assured it’s good at other times than brunch too.
If you’re looking for the perfect spring brunch recipe, look no further—this raspberry almond coffee cake is soft, moist, and topped with the most irresistible brown sugar crumb topping. Made with almond flour and a splash of almond extract, every bite is bursting with juicy fresh raspberries and rich almond flavor. Whether you’re baking for Mother’s Day, Easter brunch, or just a cozy weekend treat, this raspberry coffee cake is guaranteed to be a hit.
Happy baking, my friends!
XXX
Units:
Ingredients
For the crumb topping
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup slivered almonds
For the cake
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream (or yogurt)
- 1 cup fresh raspberries, rinsed and dried
- powdered sugar, for garnish
Instructions
- Preheat the oven to 350°F and line the bottom of a 9-inch round pan with parchment paper and generously grease the sides. Set aside.
- First, make the crumb topping. In a large bowl, add the melted butter, brown sugar, granulated sugar, and almond extract. Use a fork to stir to combine. Add the flour, salt, and almonds and stir until the mixture clumps together. Set aside.
- Next, make the cake. In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time and beat on low speed, scraping down the bowl between each addition. Add the vanilla and almond extract and beat well.
- In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the sour cream in 3 additions (you’ll add half the dry, then all of the sour cream, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to over mix. Gently fold in the fresh raspberries. Transfer the batter to the prepared pan, using a rubber spatula to spread it into an even layer.
- Sprinkle the crumb topping all over the batter. If desired, pull a few of the raspberries up to the top so they peek through the crumb topping.
- Bake until a butter knife inserted into the middle comes out mostly clean (a crumb or two attached is OK!), 40 to 45 minutes. Place the pan on a cooling rack and allow the cake to cool completely in the pan before turning out. Dust the top with powdered sugar if desired and enjoy!
Notes
- If you don’t have a 9-inch pan you can also use an 8-inch round! The bake time will be closer to an hour because the cake will be thicker!
Category: