Description

A moist, tangy coffee cake with a thick, crunchy almond crumb topping and juicy raspberries. This versatile recipe is perfect for brunch, dessert, or a sweet treat with coffee.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
1 cup (200g) Granulated White Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
½ cup (115g) Unsalted Butter, softened
2 large Eggs, room temperature
½ cup (120g) Full-fat Sour Cream
1 teaspoon Pure Vanilla Extract
1 ½ cups (200g) Fresh or Frozen Raspberries
1 cup (125g) All-Purpose Flour (for topping)
½ cup (100g) Light Brown Sugar, packed
½ cup (50g) Ground Almonds
½ cup (115g) Unsalted Butter, cold and cubed
1 teaspoon Cinnamon
¼ cup (20g) Slivered Almonds (for garnish)
1 tablespoon Flour (to toss raspberries)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch square pan with butter or non-stick spray; lining with parchment paper is optional but recommended for easy removal.
In a medium bowl, whisk together 1 cup flour, brown sugar, ground almonds, and cinnamon. Add the cold, cubed butter and use a fork or fingers to cut it in until coarse crumbs form. Set aside.
In a large bowl, whisk together 2 cups flour, baking powder, and salt.
In another large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and scrape down the sides of the bowl.
Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined; do not overmix.
Toss raspberries in 1 tablespoon of flour to coat. Gently fold them into the batter.
Pour batter into the prepared pan and spread evenly. Sprinkle crumb topping over the top and scatter slivered almonds on top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Keep butter cold for the topping to ensure crumb texture. Do not overmix the batter to avoid a dense cake. Frozen raspberries can be used without thawing. The cake tastes better the next day as flavors meld. Store at room temperature for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square slice
Calories: 380
Sugar: 28
Sodium: 180
Fat: 20
Saturated Fat: 11
Carbohydrates: 45
Fiber: 2
Protein: 6

Keywords: coffee cake, raspberry cake, almond crumb topping, brunch recipe, easy baking, raspberry dessert, almond cake