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Raspberry Almond Coffee Cake garnished with powdered sugar and fresh raspberries.

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!

A slice of Raspberry Almond Coffee Cake garnished with powdered sugar and fresh raspberries on a plate with a fork, with the rest of the cake and a bowl of fresh raspberries in the background.

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

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Raspberry Almond Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review

Author: Julie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Breakfast
Method: Bake
Cuisine: American

Print Recipe

Description

Layers of moist almond cake, sweetened cream cheese, raspberry preserves and an almond streusel topping.

Ingredients

Scale

Cake

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

Filling

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

Garnish

1/4 cup powdered sugar
1 cup fresh raspberries

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Instructions

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.

Notes

This recipe is slightly adapted from Land O’Lakes.

Nutrition

Serving Size: 1 Serving
Calories: 418
Sugar: 27g
Sodium: 292mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8.1g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 2g
Protein: 7.8g
Cholesterol: 82mg