Raspberry Almond Coffeecake Recipe - Allrecipes.com
Raspberry Almond Coffeecake Recipe
  • READY IN hrs

Raspberry Almond Coffeecake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 inch round cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2009

What a pretty, dainty little cake! I prepared this exactly as written, using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just right sweetness. The raspberry filling and the topping both make this especially pretty. Hubby was going to take this to the office in the morning for his staff but, um...oh well, at least there's a big piece left for him to take for himself! Hmmm, and he always said he doesn't care for coffeecakes...

 
Most Helpful Critical Review
Jul 09, 2011

I'm not feeling the love! I followed the recipe exactly and it didn't turn out at all. The batter was very difficult to work with. The end product was unevenly cooked and didn't taste well.

 
Nov 21, 2006

This is my favorite recipe from this site. I have made it several times. I do agree with other reviewers that it is best to double it. When I do, I use a 9 inch pan. It fills in perfectly. Though the recipe is good with frozen berries, it is BEST with fresh ones. If you do use frozen make sure to drain off as much liquid as possible to avoid a runny mess.

 
Jul 08, 2003

Wow. What an amazing cake. And it's super-easy too: all you need are a few bowls and a big wooden spoon; no need for your mixer. And the taste is heavenly. I skipped the glaze given in this recipe and instead came up with my own chocolate glaze: 2 ounces Belgian dark chocolate and 4 ounces Belgian milk chocolate melted in the microwave, with 1/2 cup hot whipping cream, all whisked briskly together with a fork. The combination of raspberry, almond and chocolate was heavenly. Possibly the best coffee cake I've ever made.

 
Dec 23, 2002

This recipe was incredibly easy and went over fabulously well. Doubled the recipe and used a bundt pan - same cooking time. Roasted 1/2 of the almonds to put on top when icing. Would definitely make again.

 
Jan 24, 2003

This was a great cake! I used almond extract instead of vanilla & raspberry yogurt instead of sour cream & it turned out wonderful. Can't wait to make it again!!

 
Oct 12, 2003

Excellent! Thanks for such a wonderful recipe. I made this twice: once for Mother's Day and for a potluck. I was asked to make it again because it was that good! The first time, the cake didn't even last a day before getting gobbled up. When making this second recipe, I used a springform pan rather than a plain 8-inch pan like I did the first time. Much easier to get the cake out of the pan, but make sure the pan is securely set because raspberry juice will drip out onto the oven floor. And make sure you have enough cooking spray in the pan so that cake will be easy to remove. The first version I made did not have glaze, and we loved it regardless. The second version I made did have glaze. I didn't care much for the glaze; it was so sweet! I think this cake stands out on its own without it! Still, your mileage may vary. I used frozen natural raspberries. They work great. But make sure they're thawed before measuring them out. And be sure to drain the juice, too. Also, in both recipes, I followed the other reviewers' advice and doubled the recipe. It was very difficult to spread out the batter into the pan the first time. The second time, I added a few tablespoons of milk, and it made quite a difference! Don't worry if you don't have enough batter to spread out on top. The almonds will cover the cake nicely.

 
May 15, 2005

YUMM...I used previous recommendations in preparation. I multiplied the recipe by 1.5 (I think doubling it would have overflowed my 8 inch cake pan), added 2 tablespoons of skim milk to wet ingredients, spread 2/3 of batter, then raspberries, then final 1/3 of batter, and omitted the frosting. I did not have sliced almonds, but I did have whole almonds, so I ground them pretty fine in a coffee grinder and sprinkled them on top, PERFECT! Really looked like a crumb top! I will definitely make this one again, moist, sweet, and lovely.

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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