A moist and delicious coffee cake made with a creamy almond cake base, crumbly streusel topping, sweet-tart raspberries and almond slivers. Perfect dessert or treat for the holidays and Christmas, Valentine's Day, or any day of the year!
Preheat oven to 350℉. Generously grease 8"x8" pan. Set aside.
In a small bowl, combine crumb topping ingredients: brown sugar, sugar, cinnamon, flour, vanilla, and melted butter. Thoroughly mix. Cover and set in refrigerator while you prepare the cake batter.
In the bowl of a stand mixer with a paddle attachment, or using a hand mixer, cream softened butter and sugar.
Add eggs, sour cream, vanilla extract, and almond extract. Mix until well combined.
In a separate bowl, mix together 2 cups flour, baking powder, baking soda, and salt.
Add dry ingredients to the wet ingredients. Mix until just combined.
Toss 1 cup of raspberries with 1 tsp flour. Gently fold into cake batter.
Pour cake batter into prepared 8"x8" pan. Spread batter out evenly.
Remove crumb topping from the refrigerator. Break up any large crumbs using a fork. Evenly sprinkle over the cake batter.
Top with almond slivers and extra raspberries.
Bake for 45-48 minutes or until the cake is cooked through.