Raspberry Almond Coffee Cake

Mon, Jun 27, 22

Whenever I have guests staying at the house, my “go to” breakfast bake is a coffee cake. This rich cake was not specifically invented but evolved over time from a variety of different cakes. Coffee cake gets its signature name not because coffee is a key ingredient but rather because it is traditionally served with coffee - making it the perfect addition to any breakfast or brunch! In its simplest form, coffee cake is a single layer cake with a sweet, cinnamon-infused flavor and a streusel topping made from flour, butter, and sugar. However, many versions of coffee cake now exist - from blueberries and cream to apple and walnut to even maple and bacon.

In this version, I blend tart raspberries into the sweet batter and add chopped almonds to the streusel topping. Instead of milk or cream, I prefer to use buttermilk in my batter. The acidity of the buttermilk breaks down the gluten and protein in the batter and ultimately creates a more tender, decadent cake. A tender cake is a must, but for me it is all about the streusel topping! A coffee cake simply is not a coffee cake without its crunchy, sugary, buttery topping. In fact, if you love streusel as much as I do, feel free to double the topping recipe and layer it on! It makes for an extra decadent cake. Another suggestion that will take this humble coffee cake to the next level is to make a simple icing by mixing powdered sugar with lemon juice. Once you have the desired consistency, drizzle it over the top of the cooled cake. This delicious cake will disappear before you have cleared your breakfast plates!
Servings: 10-12


  • 1 stick unsalted butter, room temperature (plus more for prepping pan)
  • 3/4 cup granulated sugar
  • 1 egg, room temperature
  • 2 tsps vanilla extract
  • 2 cups all-purpose flour (plus more for prepping pan)
  • 2 tbsps baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk, room temperature
  • 2 cups frozen raspberries

For the Streusel Topping:

  • 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup almonds, chopped
  • 1 tsp cinnamon
  • 1/2 stick unsalted butter, cubed


  • Preheat the oven to 350F.
  • Coat the inside of an 8" by 8" baking pan with butter. Dust with flour. Set aside.
  • In a medium bowl whisk together flour, baking powder, and salt. Set aside.
  • In a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
  • Add egg and vanilla extract. Mix until just combined.
  • Add 1/3 of dry ingredients and 1/3 of buttermilk. Mix until just combined. Repeat with remaining dry ingredients and buttermilk twice more.
  • Use a spatula to gently fold raspberries into the batter.
  • Spread batter evenly in the baking pan.
  • Make streusel topping by combining flour, brown sugar, almonds and cinnamon in a small bowl. Add cubed butter and use a fork or your fingers to incorporate butter into the dry ingredients. The mixture should be clumpy.
  • Sprinkle streusel mixture evenly over the batter.
  • Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for 10 minutes before cutting into squares.
  • Enjoy!


Make a simple icing by combining powdered sugar and lemon juice. Once you have the desired consistency, drizzle the icing over the cooled coffee cake.