Raspberry Almond Coffee Cake
Raspberry Almond Coffee Cake is a heavenly cake made with layers of raspberries & an almond streusel filling. It's perfect for holiday breakfasts like Easter, Mother's Day or Father's Day. It's also terrific to serve as a dessert.
Equipment
- 1 10 or 12-inch Bundt pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 rubber spatula to loosen cake when baked and cooled
- 1 small bowl
- 1 small mixing bowl
- 1 whisk
Ingredients
- 1 cup almonds sliced
- 1 heaping tablespoon UNBLEACHED flour
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp. almond extract
- 1 cup sour cream
- 1/4 tsp. sea salt
- 3/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 3 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 18 oz. ctn. fresh raspberries
- 1 cup powdered sugar
- 1-2 tbsp. 2% milk
Instructions
- Preheat oven to 350°.
- Generously grease and flour a 10- or 12-inch bundt pan.
- In small bowl, combine ¼ cup granulated sugar with 1 heaping tablespoon flour and sliced almonds; mix well.
- Set aside.
- In a large bowl of electric mixer, at medium speed, beat butter, remaining 1 ½ cups sugar, almond extract, eggs, baking soda, baking powder, salt and sour cream.
- Stir in flour with a wooden spoon to combine well.
- Turn one-third of batter into prepared pan, spreading evenly.
- Sprinkle with half the raspberries and half the almond mixture.
- Repeat layering of remaining batter, raspberries and almond mixture.
- Finally top with last third of batter and smooth the top.
- Bake 1 ½ to 2 hours, or until knife inserted in center comes out clean.
- Cool in pan on wire rack 20 minutes.
- Gently remove cake from pan.
- Mix powdered sugar and milk until smooth; drizzle over cake.
Notes
NOTE: You will need your largest bundt pan to make this recipe. You may want to put a cookie sheet under the rack with the bundt pan to catch drips.
NOTE: I cannot overemphasize enough the need to bake this cake until it is thoroughly done. Some ovens may take as long as 2 hours. Until the knife inserted in center comes out totally clean, the cake is not done. It will come out in clumps unless it is cooked completely. (This cake has a LOT of batter; it will take longer to bake).
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 399kcalCarbohydrates: 55gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 78mgSodium: 167mgPotassium: 182mgFiber: 4gSugar: 32gVitamin A: 435IUVitamin C: 8mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!