Raspberry Almond Coffeecake Recipe
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Raspberry Almond Coffeecake

By: Melissa Marsh  
"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well."

Rating: This weblink has been rated 176 times with an average star rating of 4.6 Read Reviews (144)

Rate/Review | 6,911 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 8 inch round cake
 

Ingredients

  • 1 cup fresh raspberries
  • 3 tablespoons brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup sliced almonds
  •  
  • 1/4 cup sifted confectioners' sugar
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  2. Combine raspberries and brown sugar in a bowl. Set aside.
  3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
  4. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  5. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 173 | Total Fat: 6.6g | Cholesterol: 32mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2009 by naples34102 
What a pretty, dainty little cake! I prepared this exactly as written, using an 8" springform... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2003 by MISSHEPESHU 
Wow. What an amazing cake. And it's super-easy too: all you need are a few bowls and a big... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2006 by JAIPO 
This is my favorite recipe from this site. I have made it several times. I do agree with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by ROY DALLMANN 
This recipe was incredibly easy and went over fabulously well. Doubled the recipe and used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2003 by moonlight sonata 
Excellent! Thanks for such a wonderful recipe. I made this twice: once for Mother's Day and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by GRAHAMSMORES 
This was a great cake! I used almond extract instead of vanilla & raspberry yogurt instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2003 by DANNYBELLE 
My family raved when I made this for the Forth. It looked and tasted great garnished with some... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2003 by lightly salted 
Followed others' advice: doubled batter, added milk. Turned out lovely, but it was still a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2005 by HEBH 
YUMM...I used previous recommendations in preparation. I multiplied the recipe by 1.5 (I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by JUNE24 
This is absolutely fabulous. It has become one of our favorite raspberry recipes. The batter... MORE

 
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