Baking/ Breakfast/ Desserts/ Recipe

Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

Fresh or frozen raspberries can be used in this delicious Raspberry Almond Coffee Cake.

Slice of Raspberry Almond Coffee Cake

Are you ready for Mother’s Day? Have you planned something special? Are you still looking for something to make for breakfast, brunch or perhaps a dessert? Β Then this Raspberry Almond Coffee Cake is just what you are looking for!

Raspberry Almond Coffee Cake

Don’t you just love it when a recipe can be used for breakfast or dessert? Coffee cakes are like that. It’s totally okay to have this for breakfast! Just think how happy your mom would be…and you too!

A bite of Raspberry Almond Coffee Cake

I used frozen raspberries in this cake, but fresh would be amazing too. The whole cake is topped with a crumb topping made with almonds, cinnamon and brown sugar.

Raspberry Almond Coffee Cake fresh out of the oven.

5 from 3 votes
Raspberry Almond Coffee Cake
Raspberry Almond Coffee Cake
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Raspberry Coffee cake topped with an almond crumb topping. 

Course: Breakfast, Dessert
Cuisine: American
Keyword: coffee cake, easy coffee cake, raspberry coffee cake
Servings: 12 people
Calories: 238 kcal
Author: Kathy
Ingredients
Cake
  • 2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 1/3 cup butter melted
  • 1/2 cup milk
  • 2 cups raspberries
Crumb Topping
  • 1/3 cup sliced almonds
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup brown sugar
Instructions
  1. In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.

  2. In another bowl combine eggs, vanilla, butter and milk.  

  3. Combine wet ingredients with dry ingredients.

  4. Gently fold in raspberries.

  5. Pour cake mixture into a greased 8 x 8 inch pan. 

Crumb Topping
  1. In a bowl combine almonds, cinnamon and brown sugar. 

  2. Spread crumb topping evenly over cake batter. 

  3. Bake in a preheated 350 degree oven for 55-60 minutes.

Recipe Notes

You may use a larger sized pan (9 x 13 inch). Reduce cooking time to 45 minutes. Check for doneness with a toothpick. Bake for an additional 5 minutes if cake is not fully baked.Β 

Nutrition Facts
Raspberry Almond Coffee Cake
Amount Per Serving
Calories 238 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 41mg 14%
Sodium 156mg 7%
Potassium 138mg 4%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 20g
Protein 4g 8%
Vitamin A 4.4%
Vitamin C 6.4%
Calcium 5.3%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

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This Raspberry Almond Coffee Cake is perfect for breakfast, brunch or dessert!

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37 Comments

  • Reply
    Geraldine | Green Valley Kitchen
    May 6, 2017 at 11:03 am

    Yum, I love coffee cake, Kathy. Love that you’ve got raspberry in there and the almonds on top – so good! Happy Mother’s Day! Wish I was spending it with my Mom but she was just out visiting for a month so we got to spend a ton of time together.

    • Reply
      Kathy
      May 7, 2017 at 4:32 am

      Glad you were able to spend a whole month with your mom!

  • Reply
    Mary Ann | The Beach House Kitchen
    May 6, 2017 at 12:56 pm

    Coffee cake is one of my favorites Kathy. This looks like it needs to happen at our house very soon. Love the raspberries.

    • Reply
      Kathy
      May 7, 2017 at 4:32 am

      Raspberries are one of my favorite fruits and they are delicious in this coffee cake.

  • Reply
    Dawn - Girl Heart Food
    May 7, 2017 at 6:06 am

    Yes, I just love when a recipe can be used for breakfast or dessert!! And you don’t have to twist my arm to have cake first thing in the morning with my coffee πŸ™‚ This would be a beautiful one to make for Mom on Mother’s Day! Love the almonds in there too!

    • Reply
      Kathy
      May 8, 2017 at 7:42 pm

      No arm twisting here!

  • Reply
    Nicoletta @sugarlovespices
    May 7, 2017 at 7:01 am

    I really love this kind of cakes! Soft and moist, juicy from the fruit and with a crumble topping! You might know by now that I only eat sweet for breakfast (in typical Italian tradition), so this coffee cake is right up my alley! πŸ™‚

    • Reply
      Kathy
      May 8, 2017 at 7:42 pm

      I like this Italian tradition!

  • Reply
    Anne
    May 7, 2017 at 8:11 am

    Omggg this cake looks absolutely wonderful!!! Loving everything here!

    • Reply
      Kathy
      May 8, 2017 at 7:42 pm

      Thanks!

  • Reply
    Cheryl
    May 7, 2017 at 3:48 pm

    Wow! That cake looks amazing. A quick peak in my freezer shows only blueberries and mangoes so raspberries are on my next shopping list. Great idea adding the almonds.

    • Reply
      Kathy
      May 8, 2017 at 7:43 pm

      I’m betting you could substitute blueberries if needed!

  • Reply
    David @ Spiced
    May 8, 2017 at 4:37 am

    Oh, I love, love, love coffee cakes! And that almond crumble on top sounds like a really fun addition. The flavor and the crunch would be top notch…and that doesn’t even count the raspberries in there. Perfect breakfast/dessert right there!

    • Reply
      Kathy
      May 8, 2017 at 7:43 pm

      If I plan it just right, there will be enough for breakfast and then for dessert!

  • Reply
    Sues
    May 8, 2017 at 5:27 pm

    Yumm! I want to make a batch of this and just bring it to work all week πŸ™‚

    • Reply
      Kathy
      May 8, 2017 at 7:44 pm

      Me too!

  • Reply
    [email protected]
    May 9, 2017 at 6:34 am

    What a perfect cake for Mother’s Day! LOVE!! and that crumb topping is everything!

    • Reply
      Kathy
      May 9, 2017 at 4:59 pm

      A crumb topping just brings it all together!

  • Reply
    stacey @ The Sugar Coated Cottage
    May 9, 2017 at 7:30 am

    I love a good coffee cake, especially this raspberry almond one, that flavor combo is always magical. Take care.

    • Reply
      Kathy
      May 9, 2017 at 4:59 pm

      I totally agree!

  • Reply
    Elaine @ Dishes Delish
    May 9, 2017 at 10:11 am

    I totally drooled when I saw these photos. I love coffee cake and this raspberry almond version looks simply divine!!

    • Reply
      Kathy
      May 9, 2017 at 4:59 pm

      Thanks, Elaine! It is definitely drool worthy! Although…try not to drool on the cake! πŸ™‚

  • Reply
    Pamela (BrooklynFarmGirl)
    May 9, 2017 at 10:42 am

    This cake looks so beautiful and moist!

    • Reply
      Kathy
      May 9, 2017 at 4:59 pm

      And yummy!

  • Reply
    [email protected]
    May 10, 2017 at 1:11 pm

    Gah raspberry and almond go sooo well together! And I LOVE coffee cake of any kind! I’ll take a big piece please!

    • Reply
      Kathy
      May 11, 2017 at 8:13 pm

      I’ll save you a huge piece!

  • Reply
    Anu - My Ginger Garlic Kitchen
    May 12, 2017 at 10:51 am

    I absolutely loved the sound of this raspberry almond coffee cake. You added everything I love. Love how moist and beautiful it looks. Have a wonderful weekend. πŸ™‚

    • Reply
      Kathy
      May 14, 2017 at 7:41 am

      Thanks, Anu! I hope you enjoy your weekend too….maybe with a little piece of coffee cake!

  • Reply
    Erin
    May 14, 2017 at 3:52 pm

    I adore anything that has raspberries in it. Looks amazing.

  • Reply
    Christine
    May 15, 2017 at 3:11 am

    Love the combination of raspberry and almond with a little cinnamon thrown in there – Looks delish!

  • Reply
    Adina
    May 17, 2017 at 2:06 am

    Mmmm, I love coffee cake and the raspberries are an extra bonus!

    • Reply
      Kathy
      May 18, 2017 at 4:59 am

      Thanks, Adina!

  • Reply
    Vixtoria
    May 29, 2017 at 6:55 am

    Is it 340 calories for the whole thing or just one serving? If it is for one serving, what are the servings and their sizes??

    • Reply
      Kathy
      May 30, 2017 at 5:04 am

      Hello!
      The calories are per serving. I cut the coffee cake into 8 pieces and calculated the calories based on 8 servings. You could divide the cake into more pieces, making smaller sizes and fewer calories.
      Enjoy!

  • Reply
    Toni
    February 10, 2018 at 12:46 pm

    No one noticed that the amount of vanilla extract is missing from the recipe? The directions say to add it in but doesn’t say how much.

    • Reply
      Kathy
      February 10, 2018 at 1:09 pm

      Whoops! You are so right! You will want to add one teaspoon of vanilla. I’ll add it to the recipe right now. Thanks for letting me know! πŸ™‚

  • Reply
    Fred G
    December 4, 2018 at 6:59 am

    Good combination of ingredients.

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