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Raspberry Almond Coffee Cake
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5 from 6 votes

Raspberry Almond Coffee Cake

Raspberry Coffee cake topped with an almond crumb topping. 
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 238kcal
Author: Kathy

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
  • cup butter melted
  • ½ cup milk
  • 2 cups raspberries

Crumb Topping

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

Instructions

  • In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
  • In another bowl combine eggs, vanilla, butter and milk.  
  • Combine wet ingredients with dry ingredients.
  • Gently fold in raspberries.
  • Pour cake mixture into a greased 8 x 8 inch pan. 

Crumb Topping

  • In a bowl combine almonds, cinnamon and 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. 

Nutrition

Calories: 238kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 138mg | Fiber: 2g | Sugar: 20g | Vitamin A: 220IU | Vitamin C: 5.3mg | Calcium: 53mg | Iron: 1.4mg