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Home » Desserts

Published: May 6, 2017 · Modified: May 3, 2020 by Kathy

Raspberry Almond Coffee Cake

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A slice of coffee cake filled with raspberries and topped with almonds.

Fresh or frozen raspberries can be used in this delicious Raspberry Almond Coffee Cake. This moist coffee cake is perfect for brunch or dessert.

A slice of Raspberry Almond Coffee Cake on a small white plate.

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? Then this Raspberry Almond Coffee Cake is just what you are looking for!

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 cake filled with raspberries.

Fresh or frozen raspberries?

I used frozen raspberries in this cake, but fresh would be amazing too. To use fresh berries, reduce cooking time by 5 minutes and check cake to see if it is done.

The whole cake is topped with a crumb topping made with almonds, cinnamon and brown sugar.

A glass cake dish with a cake topped with sliced almonds.

More recipes with raspberries

Other recipes using raspberries include raspberry muffins, raspberry sweet rolls, raspberry scones and raspberry roll-ups. 

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious baking recipes! 

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A slice of coffee cake with raspberries.

Raspberry Almond Coffee Cake

Kathy Berget
Raspberry Coffee cake topped with an almond crumb topping. 
5 from 21 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 1 coffee cake
Calories 238 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Baking Dish - 8 x 8 inch
Prevent your screen from going dark

Ingredients
 
 

Cake

  • 2 cups flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla
  • ⅓ cup salted butter (melted)
  • ½ cup milk
  • 2 cups raspberries (fresh or frozen)

Crumb Topping

  • ⅓ cup sliced almonds
  • ⅓ cup brown sugar
  • ½ teaspoon ground cinnamon

Instructions
 

Cake

  • Preheat oven to 350°F
  • In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
    2 cups flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
  • In another bowl combine eggs, vanilla, butter and milk.  
    2 eggs, 1 teaspoon vanilla, ⅓ cup salted butter, ½ cup milk
  • Combine wet ingredients with dry ingredients.
  • Gently fold in raspberries.
    2 cups raspberries
  • Pour cake mixture into a greased 8 x 8 inch pan. 

Crumb Topping

  • In a bowl combine almonds, cinnamon and brown sugar. 
    ⅓ cup sliced almonds, ½ teaspoon ground cinnamon, ⅓ cup brown sugar
  • Spread crumb topping evenly over cake batter. 
  • Bake in a preheated 350 degree oven for 55-60 minutes.

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. 

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 238kcalCarbohydrates: 38gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 41mgSodium: 156mgPotassium: 138mgFiber: 2gSugar: 20gVitamin A: 220IUVitamin C: 5.3mgCalcium: 53mgIron: 1.4mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

 

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Reader Interactions

Comments

  1. Laurie Christensen says

    February 14, 2025 at 12:22 pm

    5 stars
    I made it with buttermilk instead of regular milk. Delicious!

    Reply
    • Kathy says

      February 15, 2025 at 10:59 am

      Thanks so much! 🙂

      Reply
  2. Nancy L Henry says

    December 09, 2023 at 5:31 pm

    Does the recipe freeze well? Thanks!

    Reply
    • Kathy says

      December 09, 2023 at 6:29 pm

      Hi Nancy,
      This coffee cake should freeze just fine. Allow the cake to fully cool then double wrap in plastic wrap and foil.
      Enjoy,
      Kathy

      Reply
  3. Nancy L Henry says

    December 09, 2023 at 5:30 pm

    Does the recipe freeze well?

    Reply
  4. Wendy says

    November 01, 2020 at 9:22 am

    Any chance I could sub water for the milk? Or does the dairy add something essential?

    Reply
    • Kathy says

      November 01, 2020 at 9:30 am

      Hi Wendy,
      The milk adds extra richness and does help a bit with the crumb. But, yes you can replace the milk with water in this recipe.
      Enjoy!

      Reply
  5. Georgette says

    April 30, 2020 at 3:00 pm

    5 stars
    Delicious! I subbed whole wheat pastry flour, demarra sugar and walnuts....incredible taste and texture.

    Reply
    • Kathy says

      April 30, 2020 at 3:48 pm

      Sounds like some delicious substitutions! 🙂

      Reply
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5 from 21 votes (16 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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