Raspberry Almond Coffee Cake – Moist, Buttery & Perfect for Brunch

It's raspberry season at the moment and we are enjoying an abundance of those beautiful red jewels, in every way that we can.  Cakes, pies, fresh and eaten out of hand.  Jams, jellies, etc. There is no end to the delights that we can create!

One of my favorite ways to enjoy them is by baking this beautiful Raspberry and Almond coffee cake. It boasts a beautifully moist almond scented sour cream cake, layered with a lush homemade ribbon of raspberry sauce running through the middle and a crown of buttery brown sugar streusel.

  

 




You never quite know where the raspberry filling will end up. Some of it sinks to the bottom and some of it stays in the center.  It's a mystery that only adds to its deliciousness.

This is a cake that is perfect for breakfast, brunch, or dessert, pairing beautifully with a hot cup of coffee or a scoop of cold vanilla ice cream. Even a dollop of softly whipped cream goes nicely.

Whether you choose to use fresh or frozen berries, one thing is for certain, this is a guaranteed family pleaser that everyone is going to enjoy!

 

INGREDIENTS NEEDED TO MAKE

RASPBERRY & ALMOND COFFEE CAKE

There is nothing overly complicated about this delicious cake.  Nothing. I don't do complicated these days if I can help it. Simple works well for me and this is quick, easy and delicious! I looks like a long list, but that is because there are three distinct layers. If you wish you can make both the raspberry and the streusel layers ahead of time, simply whipping up the batter prior to serving, ready to fill and top.

For the raspberry layer:

• 2 1/2 cups (375g) fresh or frozen raspberries
• 1/3 cup (65g) granulated sugar
• 1/4 cup (60ml) cold water
• 1 TBS fresh lemon juice
• 2 TBS cornstarch (Corn flour in the U.K. )

For the cake layer:

• 1/2 cup (120g) butter, softened
• 1 cup (190g) granulated sugar
• 2 large eggs, lightly beaten
• 2 tsp almond extract
• 1 tsp pure vanilla extract
• 1 cup (125g) plain all-purpose flour
• pinch salt
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 cup (60g) dairy sour cream

For the streusel topping:

• 1/4 cup (57g) cold butter, cut into bits
• 2/3 cup (83g) plain all-purpose flour
• 1/3 cup (72g) soft light brown sugar, packed

 

 

HOW TO MAKE 

RASPBERRY & ALMOND COFFEE CAKE

Again, there is nothing complicated about this delicious cake. Cake for breakfast? Count me in!!

1. First make the raspberry layer. Place all of the ingredients into a saucepan and bring to the boil, stirring constantly, over medium heat.
2. Reduce to a simmer and cook over low heat for about 5 minutes, giving it a stir every now and then.
3. Set aside to cool a bit while you make the cake batter.
4. To make the streusel topping, mix together the brown sugar and the flour. Drop in the butter and rub it in with your fingertips until it clumps together. Set aside.
5. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8-inch square cake tin really well. Set aside.
6. Cream together the butter and sugar for the cake until light and fluffy. Beat in the eggs, almond extract and vanilla.
7. Sift together the flour, soda, salt and baking powder. Stir this into the creamed mixture, along with the sour cream. Combine to give you a smooth batter.
8. Spread half of the cake batter into the prepared pan. Smooth it out.
9. Spoon the raspberry filling over top, smoothing it over the cake batter evenly.
10. Dollop the remaining cake batter over the raspberry filling and smooth it out as best as you can to cover the filling.
11. Sprinkle the crumb mixture evenly over top.
12. Bake for 40 to 45 minutes in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean.
13. Allow to cool completely before cutting into squares to serve.

 

HOW WELL WILL THIS CAKE KEEP? 

It will keep for several days covered tightly.  I do recommend storing it in the refrigerator because of the nature of its fresh fruit filling.

CAN I USE FROZEN BERRIES?

Absolutely.  That makes it the ideal cake to bake for breakfast, brunch, or coffeetime any time of the year!

CAN I MAKE THIS CAKE AHEAD OF TIME?

Certainly, you can make this cake a day ahead of when you want to serve it.  Simply wrap it tightly and refrigerate.  Bring it out and to room temperature prior to serving.

You can also make the raspberry sauce and the streusel topping ahead of time, ready to add when you are set to whisk up the batter and bake the cake.  Store the raspberry sauce in the refrigerator until you are ready to use it.

CAN THIS CAKE BE FROZEN?

I have never frozen this cake so I cannot say for sure. The cake and the streusel would surely hold up well, but I cannot say with a certainty that the ribbon of raspberry in the center would. The best idea would be to freeze a slice and see how that works our first, before freezing the whole cake.

A FEW OTHER COFFEE TYPE 

OF CAKES YOU MIGHT ALSO ENJOY

CLASSIC CINNAMON STREUSEL COFFEE CAKE- Indulge in a cozy slice of comfort with this delightful small-batch cinnamon streusel coffee cake. Perfectly sized for two, but generous enough to enjoy twice. A North American classic which features a rich, buttery pound-cake-like base, with a tender crumb, topped with a crisp, golden nutty cinnamon streusel topping. Its delicate moist texture is down to a splash of buttermilk in the batter!

 

ZUCCHINI COFFEE CAKE - Make the most of your summer's bounty with this irresistibly moist and warmly spiced coffee cake.  This smallish cake is perfectly sized for the smaller family, serving up eight generous slices of tend cake infused with cinnamon, nutmeg, and vanilla. The magic begins with grated zucchini and Greek yogurt for a soft, moist crumb, kissed with a golden browned butter brown sugar streusel on top. A vanilla glaze is drizzled over top for just the right touch of added sweetness.

 

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Yield: one 8-inch square cake

Author: Marie Rayner

Raspberry & Almond Coffee Cake

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

This is a moist and delicious cake with a tender crumb, a moreish raspberry filling and a brown sugar crumb topping.  Most enjoyable with a hot beverage along side.

Ingredients

For the raspberry layer:

• 2 1/2 cups (375g) fresh or frozen raspberries
• 1/3 cup (65g) granulated sugar
• 1/4 cup (60ml) cold water
• 1 TBS fresh lemon juice
• 2 TBS cornstarch (Corn flour in the U.K. )

For the cake layer:

• 1/2 cup (120g) butter, softened
• 1 cup (190g) granulated sugar
• 2 large eggs, lightly beaten
• 2 tsp almond extract
• 1 tsp pure vanilla extract
• 1 cup (125g) plain all-purpose flour
• pinch salt
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 cup (60g) dairy sour cream

For the streusel topping:

• 1/4 cup (57g) cold butter, cut into bits
• 2/3 cup (83g) plain all-purpose flour
• 1/3 cup (72g) soft light brown sugar, packed

Instructions

1. First make the raspberry layer. Place all of the ingredients into a saucepan and bring to the boil, stirring constantly, over medium heat.
2. Reduce to a simmer and cook over low heat for about 5 minutes, giving it a stir every now and then.
3. Set aside to cool a bit while you make the cake batter.
4. To make the streusel topping, mix together the brown sugar and the flour. Drop in the butter and rub it in with your fingertips until it clumps together. Set aside.
5. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8-inch square cake tin really well. Set aside.
6. Cream together the butter and sugar for the cake until light and fluffy. Beat in the eggs, almond extract and vanilla.
7. Sift together the flour, soda, salt and baking powder. Stir this into the creamed mixture, along with the sour cream. Combine to give you a smooth batter.
8. Spread half of the cake batter into the prepared pan. Smooth it out.
9. Spoon the raspberry filling over top, smoothing it over the cake batter evenly.
10. Dollop the remaining cake batter over the raspberry filling and smooth it out as best as you can to cover the filling.
11. Sprinkle the crumb mixture evenly over top.
12. Bake for 40 to 45 minutes in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean.
13. Allow to cool completely before cutting into squares to serve.

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