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Raspberry Almond Coffee Cake

This moist, light cake is “berry” delicious as a dessert or for breakfast. The aroma while it’s baking is intoxicating. This recipe also doubles well for when you’re having a big crowd.

Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 30 Minutes
Servings: 8-10


  • 1 cup fresh raspberries
  • 3 TBS brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup sour cream
  • 2 TBS melted butter
  • 1 tsp vanilla extract
  • 1 egg
  • 1/4 cup sliced almonds
  • 1/4 cup confectioners' sugar
  • 1 tsp milk


  1. Preheat oven to 350 degrees. 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. In another bowl, combine sour cream, butter, 1 tsp vanilla and egg. Add to flour mixture. Stir until just moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture and 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 tsp. vanilla. Stir well and drizzle over cake. Serve either warm or at room temperature.

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