Raspberry Almond Coffee Cake
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This raspberry almond coffee cake is soft and moist, packed with fresh raspberries, almond flavors and chunks of buttery brown sugar. Perfect for brunch, Mother’s Day or Easter!
The only coffee cake you need for a spring brunch
Well, hello – this is the coffee cake you bring to brunch. Whether you want something warm and sweet at literally anytime, whether you want something warm and sweet, this raspberry almond coffee cake is it. We’re talking about very soft, soft breadcrumbs (thank you almond flour), juicy fresh raspberries, and brown sugar stroisel toppings that you can actually dream of. This is basically an ideal spring brunch recipe and you know you will love her all raspberry season for a long time.
What is a raspberry almond coffee cake?
Coffee cakes are basically one of the beautiful baked goods for dessert disguised for breakfast, and for us we love it. This version is special:
Thanks to almond flour, a very wet texture and perfect balanced flavour: A small bit of tart packed with fresh raspberries in a pocket of juicy fruit topped with sweet, nutty and buttery brown sugar strosel breadcrumbs, this is a freezer-friendly with simple, healthy ingredients and easily combined with something great for make-ahead brunch.
It looks flashy, but it’s a very generous cake. A simple charm? We love her. A dull topping everywhere? Even better.
Important ingredients for raspberry almond coffee cake
To get that rich almond flavor and soft, bakery-style crumbs, you’ll need pantry staples and a mix of some fresh ingredients.
All-purpose flour + almond flour: This combination gives this cake a soft, moist texture of the right amount of density! Before you ask, yes, if you’re not on hand, you can exchange almond flour for any purpose flour, but if possible, it really gives the most incredible texture. And you can’t exchange all-purpose flour for almond flour. The almond flour is not tied up in the same way, and you will have a very thick, crunchy cake. Baking Powder and Baking Soda: These two work together to provide the perfect rise and crumbs! Butter: Granular sugar toppings of cake and breadcrumbs + add richness to both brown sugar – Sweetness and its distinctive brown sugar strocelle eggs: 2 eggs give your coffee cake the perfect structure! I know that eggs aren’t cheap right now, so if you need to exchange them for flax eggs, you can do it too – the cake is a bit dense! Almond Extract: It takes a little time to amplify fresh raspberries with almond flavor. I love using fresh raspberries on this cake, but if you’re just frozen it’s easy to replace. Keep in mind that they tend to bleed a bit in the batter! Salt: Balance all the sweetness with a little salt!
How to store coffee cakes
Honestly, this cake may not reach the second day, but there are ways to keep it fresh at any temperature if you have leftovers.
Room Temperature: You can keep this at room temperature for one day, but I don’t recommend it anymore as fresh raspberries can be funky. Refrigerator: Keeps going well for up to 5 days. Just warm the slices before serving (or I don’t like this cake!) Freezer: You can freeze slices individually for up to a month! When that coffee cake craving hits, it thaws and reheats
Tips and tips for the best coffee cake ever
Do you want your raspberry almond coffee cake to come out like a dream every time? This is what I swear:
Do not skip almond extract. This adds a little extra to what you put this cake on top. Use fresh raspberries if possible. Frozen raspberries work too, but if you can get fresh and ripe raspberries, there’s nothing beats the flavor! Be gentle on the berry. Fold them with a light hand so that they don’t lighten them or turn the batter pink. First, make breadcrumb toppings. There’s not much to think about when the batter is finished. Plus, the butter has time to cool and harden a little. Let cool a little before slice. I know it’s difficult. However, setting up a cake set will make the slices look cleaner and improve the texture.
When will you serve this raspberry almond coffee cake?
This coffee cake will entertain the crowds and is extremely versatile. Bring it:
Mother’s Day brunch with Easter breakfast with fresh berries and mimosas or dessert showers and celebrations (think baby showers, bridal brunch, etc.) on a weekend morning when you want something sweet with coffee
Personally, I have taken this to a movie theater birthday party after a recipe test and gave me a Paul Hollywood style handshake. So you can reassure me that there are other good things other than branches.
If you’re looking for the perfect spring brunch recipe, look no further. This raspberry almond coffee cake is soft, moist and topped with the most attractive brown sugar crumb topping. All bites, made with splashes of almond flour and almond extract, burst with juicy fresh raspberries and rich almond flavors. Whether you’re baking for Mother’s Day, Easter Brunch, or a cozy weekend snack, this raspberry coffee cake is guaranteed to be a hit.
Happy baking, my friend!
xxx
printing
author: sofi | Broma Bakery
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
yield: 16 servings
category: Coffee cake
method: oven
cooking: Americans
unit:
USM
material
For toppings of breadcrumbs
1/2 cup Unsalted butter, melted
1/4 tsp Almond extract
1/2 cup Stuffed light brown sugar
1/4 cup Granule sugar
1 cup All purpose flour
1/4 tsp salt
1/3 cup Slivered Almonds
For the cake
1/2 cup Unsalted butter at room temperature
2/3 cup Granule sugar
2 Big eggs at room temperature
1 tsp Pure vanilla extract
1 tsp Almond extract
1 1/2 cup All purpose flour
1/2 cup Almond flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup Sour cream or yogurt
1 cup Fresh raspberries
Instructions
Preheat the oven to 350°F, arrange the bottom of a 9-inch round bread with parchment and apply generous amounts of sides. Please put it aside. First, topped with breadcrumbs. In a large bowl, add the melted butter, almond extract, brown sugar, granulated sugar, flour, salt and almonds. Mix together using a fork until the mixture has coagulated together. Set Asides. Next, make a cake. In a stand mixer to match the paddle attachment, beat the butter and granulated sugar at medium speed, until light and fluffy, about 2 minutes. Add the eggs one at a time, beat them on a slower speed, and rub off the bowl between each addition. Add the vanilla and almond extract and beat well. In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. Slow the mixer and add the dry ingredients and sour cream three times (add half of the dry, all of the sour cream, then the other half of the dry). If there are still some lumps in the batter, it’s fine. I don’t want to overmix. Gently fold fresh raspberries. Using a rubber spatula, spread it in a uniform layer and transfer the batter to the prepared pan. Sprinkle breadcrumb toppings all over the batter. If necessary, pull some of the raspberries all the way to the top to peek at the breadcrumb toppings. Bake until the butter knife inserted in the middle is almost clean (bread crumbs or two connections are fine!), for 40-45 minutes. Place the pan on a cooling rack and let the cake cool completely in the pan before leaving. Enjoy dusting the top with powdered sugar if necessary!
Note
If you don’t have a 9-inch pan, you can also use an 8-inch round round. The cake becomes thicker, so it takes about an hour to bake!
