Raspberry Almond Coffee Cake

Total Time
Prep 15 mins
Cook 40 mins

Ingredients Nutrition


  1. Combine raspberries and brown sugar in a bowl.
  2. Set aside.
  3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
  4. Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.
  5. Stir just until moist.
  6. Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.
  7. Spread raspberry mixture evenly over the batter.
  8. Spoon remaining batter into pan.
  9. Top with almonds.
  10. Bake for 40 minutes, in an 350 degree oven.
  11. Or until a wooden pick inserted in center comes out clean.
  12. Let cool for 10 minutes on a wire rack.
  13. Invert onto a serving dish.
  14. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
  15. Stir well.
  16. Drizzle glaze over cake.
Most Helpful

5 5

This recipe needs all 5 stars! Especially good since we grow our own raspberries. Freezes well, too.

5 5

My family really enjoyed this. I did make a few minor changes. I used 1/2 tsp each of vanilla and almond extracts and added a crumb topping (sugar, flour, butter) instead of almonds. I also omitted the icing. I'd like to try doubling it as it didn't last very long in a family of five.

5 5

Very moist. This is a good coffee cake if you are looking for a coffee cake that is not super sweet. The directions do not specify the amount of sliced almonds to put on the top of the cake. I used 1/3 c. and that covered the top nicely.