This soft, delicate almond coffee cake is “berry” good for breakfast or dessert. While it bakes and cools, your house will smell just divine. The recipe easily doubles.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
| Yield: | 1 8-inch round cake |
Ingredients
- 1 cup fresh raspberries
- 3 tablespoons brown sugar
- 1 cup all-purpose flour
- ⅓ cup white sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup sour cream
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 egg
- ¼ cup sliced almonds
- ¼ cup sifted confectioners’ sugar
- 1 teaspoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of batter into the prepared pan. Spread raspberry mixture evenly over batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners’ sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 116 mg |
| Sugars | 15 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Crunchy and tangy, I really like it
Quick, easy and delicious! Because we have nut allergies, I made a streusel topping instead of the almonds. No other changes. Recipe works beautifully as printed!
Really tasty and easy to make.
I have made this cake for years (with or without the almond) and it’s always a big success
This was absolutely amazing!!! And so easy!! I didn’t change a thing. I will have to make it again and bring it to work.
Its not that it’s bad just kinda boring. Toasted almonds and maybe more raspberries would help, but I wasn’t impressed enough to want to try it again even with modifications.
I have made this many times…including last night. Great way to use ripe berries or fresh soft fruits. Love the one bowl no mixture preparation!
No substitutions, made it exactly according to the recipe. Would have taken a picture, but it disappeared too quickly. Just delicious.
This cake was absolutely delicious! I doubled the recipe and used a 9” square pan. I also added 1 teaspoon of almond extract. It had to bake an extra 5 minutes. I made it this morning and my family went nuts over it! I will definitely make this again! Thank you for the awesome recipe!
So far I have made this 3 times in 2 weeks. I follow the directions but I doubled the recipe in 2 of the cakes, one raspberry one blueberry, and made them in a large glass pie dish. The third on I made I tripled the recipe for a cream cheese cherry version in a a very big bundt pan and everything fit perfectly and baked perfectly. All 3 were delicious and my family devoured them.
I made this today. Doubled the recipe and baked it in a 10″ springform. We really enjoyed it. I was thinking of other fruits to use. I think my next one may be with diced peaches and add some cinnamon to the batter.
This is my go-to summer recipe because fresh fruit is so readily available. Other than my yeast-based coffeecakes that I make, this one is super simple and my family loves it! I made pretty much the same changes as other reviewers. I doubled the recipe and used a 9″ spring form pan with a pizza pan underneath to catch the juices, I toasted the almonds before putting them on top, I used almond extract instead of vanilla and I let it bake for 50 mins. There are two other things that I did to make it more of a cake-like texture. Initially, I felt that it was too moist so I combined the raspberries and brown sugar right before I added it to the batter. That way it wasn’t quite so runny because the raspberries sit in the brown sugar and create more juice. The juice still leaked out but there wasn’t as much which is why I put it on a pizza pan. Many reviewers were also commenting about the batter being tough to spread and I agree. What helped me tremendously was that I used my cookie scoop and was able to distribute it much more evenly. I LOVE this recipe! It’s delicious!!
Excellent!!
This was a great coffee cake. The almonds really compliment the raspberries. I used Splenda brown sugar and confectioners sugar because that is what I had in my pantry. It did not change the taste. I will definitely make this again.
Tasted good but I doubled the recipe for a 9 inch pan and although it fit …the batter was very thick for cake…did this happen to anyone else? I might mix the batter more next time…I don’t know what “mix till moist” means. On the plus side, the texture was lovely and moist! Forty minutes in the oven was perfect. I left out the icing for now and it was good.
This recipe was easy to follow and very delicious!
It was OK, not outstanding. I didn’t care for the brown sugar/ raspberry combo, and the batter was a challenge to handle. There is so little glaze produced, it’s hardly worth the effort.
I followed the directions and it was delicious!
Used a square cake pan but delicious all the same
My husband said this was the best coffee cake he has ever eaten. Used fresh blueberries from Farmers market in Westfield, NY. Simple and packed with flavor.
I will definitely make this again. So good. Can’t wait to try some different berries. Definitely cook it longer if you double the recipe.