Fresh berries, almonds and an almond icing create this delicious Raspberry Almond coffeecake!
It’s the weekend! Yes!!!! And it’s raining this morning, which means it’s great for baking. I love having fresh baked treats on the weekends. And since there’s never time to make breakfast sweets during the week, Saturday mornings are the perfect time for breakfast and brunch recipes. On today’s menu…this SCRUMPTIOUS Raspberry Almond Coffeecake.
Cake for breakfast!?! Oh Yes! But is has berries, so that means it counts as fruit, right? Oh heck…who am I kidding? It was a busy week and this just needed to happen!
I love making round, single layer coffeecakes…or any kind of single layer cake, for that matter, because they are the perfect size. You mix them up, you serve them, and there’s not a lot of leftovers. (Which means we get to bake again!). You are going to love this particular recipe, because it goes together so quickly, you can get it ready, pop it in the oven, hop in the shower, and it will be done by the time you are dressed.
And this features one of my all time favorite flavor combos….raspberry and almond! You start with a REALLY moist butter cake, that gets added richness from sour cream. And then we add some brown-sugar-sweetened raspberries, creating a yummy fruit layer. On top of that goes more of the batter and then a generous sprinkling of sliced almonds. But it doesn’t stop there…. once it cools for 5 minutes, you are going to crown it with an almond-flavored icing. Of course, if this is too much sugar, you can serve it without, but for me, it really sets it apart!
Look at that moist and tender crumb! Is your mouth watering yet? Mine is….I better go see if there is one more piece left. Happy Weekend Baking!
Tips and Tricks for Your Best Baking:
- Be sure to mix the berries and brown sugar together first, so they have a chance to get a little juicy before adding to the cake.
- If you don’t have sour cream, you can substitute whole fat plain Greek yogurt.
- Line bottom of pan with parchment paper so cake releases easily.
- Be sure to grease and flour bottom and sides of baking pan with so your cake releases easily.
- Measure flour properly, by spooning into measuring cup and leveling off; don’t scoop with measuring cup.
Yields one 9-inch coffeecake
Serves 6-8 servingsRaspberry Almond Coffeecake
15 minPrep Time
35 minCook Time
50 minTotal Time
- 1 (6 oz.) pkg fresh raspberries
- 1/4 cup packed brown sugar
- 2 cups flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/4 cup butter, melted
- 2 teaspoons vanilla
- 2 eggs
- 3 tablespoons milk
- 1/2 cup sliced almonds
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1-3 tablespoons milk
- Heat oven to 350 degrees F. Lightly spray bottom of 9-inch round cake pan with cooking spray. Line bottom of pan with a circle of parchment paper; lightly spray and flour the bottom and sides of pan; set aside.
- In small bowl, lightly mash raspberries with brown sugar; set aside.
- In medium bowl, stir together flour, sugar, baking powder, baking soda, and salt.
- Add sour cream, melted butter, vanilla, eggs and 3 tablespoons milk; blend on medium speed until well combined, scraping bowl often.
- Spoon two-thirds of batter into bottom of pan; spoon berry mixture evenly over batter. Place spoonfuls of remaining batter evenly over berries. Using a small spatula or back of spoon, lightly spread batter; don't worry if it doesn't completely cover the berries. Sprinkle with almonds.
- Bake at 350 degrees F. for 35-40 minutes, until toothpick inserted comes out clean. Remove from oven; cool 5 minutes in pan.
- Invert cake onto large plate; remove parchment paper from bottom and invert cake onto serving platter. While cake is cooling, make icing.
- In small bowl, combine powdered sugar, almond extract and 1 tablespoon milk. Stir together and add additional milk until desired consistency is reached. Drizzle over warm cake.