Raspberry Almond Coffee Cake


This coffee cake would be the perfect sweet ending to a Mother’s Day brunch…or any brunch really. It’s a delicate, buttery cake, packed full of raspberry goodness with a hint of almond. And if there’s any left, it makes quite the treat for breakfast, with cup of hot tea or coffee alongside.


Raspberry Almond Coffee Cake

2 cups fresh raspberries
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 cup sour cream
2 tsp vanilla extract
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup raspberry jam
1/2 cup sliced almonds

Preheat oven to 350 degrees. Grease a 9″ spring form pan, set aside. In a standing mixer, cream butter, then add sugar and beat until fluffy. Add eggs, one at a time, while mixing. Add vanilla extract, almond extract, and sour cream. Mix until well blended. In a separate bowl, combine dry ingredients, then add to wet ingredients 1/2 cup at a time, and mix until blended.

Spoon 2/3 of the batter into the bottom of the pan. Use a spatula coated with cooking spray to help spread into the pan. Add raspberry jam and spread evenly over batter. Sprinkle with 1 cup of fresh raspberries. Top with remaining batter, spread using the spatula coated with cooking spray. Top with 1/2 cup of sliced almonds. Bake 45-50 minutes or until golden brown. You may want to test the center of the cake using a toothpick. When it comes out clean, it’s done.

For the Glaze

1/2 cup powdered sugar
2 tsp milk
1/2 tsp vanilla extract
1/4 tsp almond extract

Remove cake from pan. Combine ingredients and drizzle over the cake. Top with remaining cup of fresh raspberries or serve some in a bowl for guests to add. Enjoy!


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