With all the fresh berries that are in season, I thought I should share this gorgeous Raspberry Almond Coffee Cake recipe with you. I made it a while back after it was shared on Instagram by Land O’Lakes. They always share the most delicious looking creations, but this coffee cake stopped me dead in my tracks. I could hardly wait for the chance to make it, and when I did, it did not disappoint!
I made a couple of slight adaptations from the original recipe, substituting almond extract for the lemon and also whole fat Greek yogurt for the sour cream because of what I had on hand.
I’m not even going to tell you how fast this cake disappeared and ?WHO? ate the majority of it before others could even think about having a piece (hangs head in shame). Make it folks. The end.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 3/4 cup chilled butter, cut into chunks
- 1 cup whole fat Greek Yogurt
- 1 egg
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 (8-ounce) package cream cheese, softened
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry preserves
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar
- 1 cup fresh raspberries
- Preheat the oven to 350 degrees. Prepare a 10-inch springform pan with nonstick spray and set aside.
- In a medium bowl, mix flour, 1/2 cup sugar and brown sugar. Cut in butter with pastry cutter or two forks until you have course crumbs. Set aside 1 cup of the crumb mixture for the topping of the coffee cake.
- Mix the remaining cake ingredients into the remaining crumb mixture. Beat at medium speed until well mixed. Spread batter evenly into the prepared pan.
- In a separate bowl, combine 1/4 cup sugar, softened cream cheese, egg, and vanilla extract. Beat at medium speed until smooth.
- Spread cream cheese mixture evenly over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture. Sprinkle the top with sliced almonds and crumb mixture that was set aside.
- Bake 45-60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes, then release the pan and remove the sides. When completely cool, dust with powdered sugar and garnish with raspberries.