Raspberry-and-Brown-Sugar Coffee Cake

Recipe by looneytunesfan
READY IN: 1hr 30mins




  • Preheat oven to 325°F (160°C).
  • Butter and flour a 9- x 13-inch baking pan.
  • Roughly chop the almonds.
  • Set aside.
  • In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed.
  • In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended.
  • Slowly beat this mixture into the creamed butter.
  • Don't be alarmed if the butter separates somewhat.
  • It will come together when you stir in the dry ingredients.
  • In another bowl, combine the flour, baking powder, baking soda and salt, and mix well.
  • Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk.
  • Mix until just combined.
  • Add the raspberries and stir gently to incorporate without smashing the fruit.
  • Transfer the batter to the prepared pan, evening it out to the edges.
  • Top with the chopped almonds.
  • Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch.
  • Remove from the oven and cool completely before serving.
  • The cake also makes a delicious dessert.
  • You can substitute other berries, such as blueberries or blackberries, for the raspberries.