why make this recipe
Raspberry Almond Coffee Cake is a delightful treat that combines the tartness of fresh raspberries with the sweet, nutty flavor of almonds. It’s perfect for breakfast, brunch, or as an afternoon snack. The cake is light and fluffy, making it an enjoyable option to pair with your favorite cup of coffee or tea. With simple ingredients and easy steps, this recipe is accessible for bakers of all skill levels. Plus, it’s a great way to impress your friends and family!
how to make Raspberry Almond Coffee Cake
Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and almond extract.
- In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the pan.
- Dust with powdered sugar before serving, if desired.
how to serve Raspberry Almond Coffee Cake
This cake is best served warm or at room temperature. You can enjoy it plain or add a sprinkle of powdered sugar on top for a touch of sweetness. It pairs wonderfully with coffee or tea, making it an excellent choice for gatherings or quiet mornings at home.
how to store Raspberry Almond Coffee Cake
To store the leftover coffee cake, place it in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for about a week. To freeze, wrap individual slices in plastic wrap and then in aluminum foil. This will keep the cake fresh for up to three months.
tips to make Raspberry Almond Coffee Cake
- Make sure your butter is softened to room temperature for the best texture.
- To prevent the raspberries from sinking to the bottom, toss them in a little bit of flour before folding them into the batter.
- Experiment with different types of nuts or fruits to customize your coffee cake.
variation
You can substitute blueberries or chopped strawberries for the raspberries for a different flavor. If you want a chocolate version, add some cocoa powder to the dry ingredients and mix in chocolate chips.
FAQs
Can I make this cake ahead of time?
Yes, you can make this cake a day ahead and store it at room temperature. It tastes even better the next day!
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but do not thaw them before mixing. Fold them directly into the batter to avoid them becoming mushy.
Is it possible to make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend to make it gluten-free. Just be sure to check that the blend has xanthan gum if your recipe requires it.
Raspberry Almond Coffee Cake
A delightful treat that combines the tartness of fresh raspberries with the sweet, nutty flavor of almonds, perfect for breakfast or as an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and almond extract.
- Whisk together the almond flour, all-purpose flour, baking powder, and salt in another bowl.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the pan.
- Dust with powdered sugar before serving, if desired.
Notes
Make sure your butter is softened to room temperature for the best texture. Toss raspberries in a little flour before folding them into the batter to prevent sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
