Raspberry Coffee Cake

Name: Raspberry Almond Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: ½ cup brown sugar; 3 tbsp granulated sugar; 2 tsp cinnamon; 1 cup all purpose flour; 5 tbsp unsalted butter (melted); ½ tsp vanilla; ½ cup almond slivers; 1½ sticks butter (softened); 1 cup granulated sugar; 2 large eggs; ⅔ cup sour cream; 1 tsp vanilla extract; ¾ tsp almond extract; 2 cup all purpose flour (plus 1 tsp); ¼ tsp baking powder; ½ tsp baking soda; ⅛ tsp salt; 1 cup fresh raspberries (plus extra for topping)

Raspberry Coffee Cake is a delicious baked breakfast dessert made with sour cream creating a moist buttery cake base, topped with a crumbly cinnamon streusel on top. It is loaded with sweet and tart raspberries and crunchy almond slivers.

Serve raspberry sour cream coffee cake during special occasions such as Valentine’s Day, Easter or the Christmas holidays, but feel free to also enjoy it any day as a morning or afternoon treat with a hot cup of coffee or tea.

Small square slices of raspberry coffee cake with crumb topping

Looking for more coffee cake recipes? Don’t forget to also check out our Cinnamon Bundt Coffee Cake and Blueberry Coffee Cake recipes as well!

Table of Contents

Raspberry Almond Streusel Coffee Cake

Raspberry coffee cake is a gourmet coffee house/bakery type of dessert.

Our raspberry coffee cake recipe is moist and buttery, generously loaded with fresh juicy raspberries, then topped with a cinnamon streusel crumble that incorporates crunchy slivered almonds.

Every bite is the perfect combination of sweet, moist, tart and crumbly. It definitely has some seriously luxurious flavors yet it’s simple to make in your own kitchen.

We made this raspberry coffee cake recipe for our friends and guests, and they absolutely love every crumbly delicious bite. It’s always gets incredible reviews.

Here’s why this raspberry coffee cake recipe is truly the BEST:

Moist and tender: The cake base is soft, buttery, and moist (thanks to sour cream and butter!) making it the perfect balance to the crunchiness of the almond slivers.
Slight nutty almond flavor: The hint of nuttiness from the almond extract complements the sweet and tart raspberries beautifully.
Lightly sweet: raspberry almond coffee cake is perfectly sweet – not overpowering, and not under either.
Easy to make: It may remind you of gourmet coffee pastries from a high end coffee house, but you can actually make it at home easily using simple ingredients.
Versatile: While I almost always use raspberries when I make this, you can actually use other berries you like, such as strawberries, blueberries and blackberries.
The perfect gift: Raspberry almond cake coffee makes the perfect gift for Valentine’s Day, showers, parties, Christmas, and much more!
Serve warm or cold: You can eat this raspberry coffee cake warm, room temperature, or right out of the fridge. When it’s warm out of the oven, I love smothering some salted butter on it and let it melt.
Keeps well: I like to store the coffee cake in the refrigerator, and it keeps for a week for more. I’ve never needed to freeze it because it never last that long in my house. 😉 But it keeps really well in the freezer should you need to.

Ingredients

This raspberry almond coffee cake calls for a specific list of pantry-friendly baking ingredients. Each ingredient plays a key role in making the cake base moist and tender and the crumble topping light and fluffy.

A small slice of raspberry almond coffee cake with a few more slices in the background

Here’s the two part list (although I’m listing it in one section) for raspberry coffee cake:

Crumb Topping

Unsalted butter – use good (real) butter (not margerine) for best flavor! I always prefer to bake with unsalted butter. If using salted butter, omit added salt in the recipe.
Brown sugar – this introduces moisture and a caramel type flavor to that delicious cinnamon crumb topping for our raspberry almond coffee cake.
Granulated sugar – Alternatively, you can use all brown sugar, but I find that using both types of sugar creates the best texture for the crumb topping.
Cinnamon – a nice warm spice that goes well with the brown sugar buttery topping.
All-purpose flour – the base for the crumble topping texture.
Vanilla – use pure vanilla extract for it’s exquisite flavor compared to imitations.
Almond slivers – almond slivers are the best form of almonds for this raspberry almond coffee cake.

Raspberry Coffee Cake Base

Unsalted butter – use good butter for best flavor. If using salted butter, omit salt added to the cake batter. Make sure to soften butter ahead of time so it’s easier to cream together with sugar.
Granulated sugar – Raspberry almond coffee cake is lightly sweet and sugar works well to achieve that sweet taste and also bring the moisture needed.
Eggs– adding structure to the raspberry cake batter
Sour cream – brings moisture and softness to the cake – this is a key ingredient for a moist cake!
Vanilla extract – use good quality pure vanilla extract because it really brings incredible flavors to the cake.
Almond extract – just a small amount kicks up the almond flavor of the raspberry coffee cake.
Baking powder – helps the cake rise during the baking process.
Baking soda – adding this to the cake mixture helps lighten the texture of the moist cake batter.
Raspberries – use fresh or frozen berries. Toss them into about a tablespoon of flour before folding it into the cake batter to help absorb the moisture from the berries so they do not sink into the bottom of the cake when the raspberry almond coffee cake bakes.

How to Make this Raspberry Coffee Cake

Similar to the ingredient list, I’ve broken down all the instructions into two parts:

The Crumb Topping
Raspberry Almond Cake Batter

Crumb Topping

To crumb topping, melt the butter and then combine with brown sugar, sugar, cinnamon, vanilla extract, and flour. Use a fork to mix.

Set the crumble mixture for the top of the raspberry coffee cake in the refrigerator (this allows it to set so that they will be crumbly instead of powdery), and move on to making the cake batter!

COmbining flour, butter, brown sugar, ground cinnamon in a mixing bowl to make crumble topping

Cake Batter

First, bring together wet ingredients: cream softened butter and sugar. Then add eggs, sour cream, vanilla extract, almond extract. Mix until everything is combined.

In a separate bowl, bring together the dry ingredients, which will be all purpose flour, baking powder, baking soda and salt.

Add dry ingredient into the creamed mixture of wet ingredients.

Toss raspberries in some flour (so they don’t sink when they are folded into the batter), then gently fold them into the coffee cake batter. Avoid smashing the raspberries!

Pour raspberry almond coffee cake batter into a greased and lined 8′″ x 8″ square pan.

Remember that crumb topping you made earlier (it’s in the refrigerator!)? Bring it out, give it a quick fork to break down the crumbles into small pieces, and spread on top of the almond cake batter.

Top crumble topping with almond slivers and more raspberries (don’t need to toss these raspberries in flour).

Topping cake batter in a square pan with crumble mixture, then topped with raspberries and almonds

Bake for 45 minutes (or more if needed) at 350℉ until the raspberry almond coffee cake is cooked and a toothpick comes out from the center of the cake clean.

Let the cake cool slightly before serve.

Then sit back, relax, and enjoy your raspberry almond coffee cake with your hot beverage of choice!

I always have my raspberry coffee cake with a cup of black coffee. That’s a none negotiable as far as I’m concerned!

Ahhh…life is good when I get to wake up to a slice (or two) of raspberry almond coffee cake! ❤️

A square raspberry coffee cake with a streusel almond topping

Serving Suggestions

Raspberry almond coffee cake makes for a delicious and satisfying breakfast, a wonderful mid-afternoon snack, or an elegant dessert.

I love to present it in square pieces with a hot cup of tea or coffee, especially during brunch or tea-time. The warm, nutty flavor of the almond and the tart sweetness of the raspberries pair beautifully with a hot cup of your favorite brew.

Storage Instructions

Store any leftover raspberry almond coffee cake in an airtight container. It can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.

This almond raspberry crumb cake can also be frozen to enjoy later. Wrap the entire cake, or individual slices, in plastic wrap or aluminum foil, and place in a freezer-safe bag or container. You can store the cake in the freezer for up to 3 months.

When you’re ready to enjoy, defrost the cake in the refrigerator overnight or on the countertop for a few hours. You may warm individual slices gently in the microwave if you like your almond coffee cake warm.

Tips and Tricks

A few tips and tricks when making this raspberry almond coffee cake:

Chill the crumb topping: After preparing the cinnamon crumble topping, let it chill in the fridge for a little while. This way, it’ll be easier to sprinkle over the cake batter, and you’ll get perfect crumbly bits of cinnamon goodness.
Don’t overmix: When combining the wet and dry ingredients for the cake batter, be careful not to overmix as this might make the cake tough. Mix until just combined for a tender and moist cake.
Toss raspberries in flour: Before incorporating fresh raspberries into the cake batter, toss them in flour first so that it absorb the moisture on the raspberries and prevent them from sinking to the bottom.
Use frozen raspberries with care: If fresh raspberries are not in season, frozen ones can be used. Make sure to use them straight from the freezer – do not defrost or they might get mushy. Always toss raspberries with that extra bit of flour (as stated in the instructions) before adding to the cake batter. If raspberries are frozen it is likely that the cake may take a few minutes longer to bake.
Break down crumbles: After refrigerating the crumbles, make sure to use a fork to break it down into small pieces before topping them onto the cake batter. If crumble pieces are too big, they will become hard as a rock when bake, making it difficult to cut into the cake.

Frequently Asked Questions

What can I use as a substitute for sour cream?

Greek yogurt or plain yogurt can be used as a substitute for sour cream in the recipe.

Can I use almond paste instead of almond extract?

Yes, you can use almond paste, but it may result in a stronger almond flavor. Adjust according to your taste preferences.

Can I omit the almond extract if I don’t like the taste?

Yes, you can omit or reduce the almond extract if you prefer a milder almond flavor. The almond slivers will still provide a gentle nuttiness. Adjust according to your taste.

Do I need to line my baking pan?

Lining will make it much easier to lift the coffee cake out from the pan.

What if I use a 9′ x 9′ baking pan (instead of a 8′ x 8′) – what do I differently?

It’ll take a few minutes less to bake. Check at the 40-minute mark and insert a toothpick to the middle of the cake to see if toothpick comes out clean. If it comes out clean, cake is done.

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