Raspberry Almond Coffeecake

Raspberry Almond Coffeecake

240 Reviews 39 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Melissa Marsh
Recipe by  Melissa Marsh

“This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 inch round cake

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  2. Combine raspberries and brown sugar in a bowl. Set aside.
  3. 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 the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
  4. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  5. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Share It

Reviews (240)

Rate This Recipe
naples34102
145

naples34102

What a pretty, dainty little cake! I prepared this exactly as written, using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just right sweetness. The raspberry filling and the topping both make this especially pretty. Hubby was going to take this to the office in the morning for his staff but, um...oh well, at least there's a big piece left for him to take for himself! Hmmm, and he always said he doesn't care for coffeecakes...

JAIPO
121

JAIPO

This is my favorite recipe from this site. I have made it several times. I do agree with other reviewers that it is best to double it. When I do, I use a 9 inch pan. It fills in perfectly. Though the recipe is good with frozen berries, it is BEST with fresh ones. If you do use frozen make sure to drain off as much liquid as possible to avoid a runny mess.

MISSHEPESHU
97

MISSHEPESHU

Wow. What an amazing cake. And it's super-easy too: all you need are a few bowls and a big wooden spoon; no need for your mixer. And the taste is heavenly. I skipped the glaze given in this recipe and instead came up with my own chocolate glaze: 2 ounces Belgian dark chocolate and 4 ounces Belgian milk chocolate melted in the microwave, with 1/2 cup hot whipping cream, all whisked briskly together with a fork. The combination of raspberry, almond and chocolate was heavenly. Possibly the best coffee cake I've ever made.

More Reviews

Similar Recipes

Raspberry and Almond Shortbread Thumbprints
(1,426)

Raspberry and Almond Shortbread Thumbprints

Blueberry Buttermilk Coffeecake
(201)

Blueberry Buttermilk Coffeecake

Raspberry Sour Cream Pie
(122)

Raspberry Sour Cream Pie

Cherry Almond Coffeecake
(72)

Cherry Almond Coffeecake

Raspberry Almond Muffins
(39)

Raspberry Almond Muffins

Raspberry and Strawberry Buckle
(36)

Raspberry and Strawberry Buckle

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 173 cal
  • 9%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Raspberry and Almond Shortbread Thumbprints

>

next recipe:

Cherry Almond Coffeecake