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.
PrintRaspberry Almond Coffee Cake
Layers of moist almond cake, sweetened cream cheese, raspberry preserves and an almond streusel topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
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
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
this looks beautiful, I can’t wait to try it!
Thanks June! Hope you enjoy.
A good slice of coffee cake never goes amiss in the afernoon. I definitely am craving this raspberry and almond version right now – it looks divine Julie.
Thank you Thalia. Very true!
Delicious! The crunchy topping looks great!
Thank you Laura!
I just took this cake out of the oven and I am eager to try it. I encountered two problems when making it, though. My cream cheese filling wouldn’t stop from going all the way to the edge of the cake and I had trouble spreading the raspberry preserves.
I think once back you won’t know the difference. Hope you enjoy!
Hi! I’m not sure with how to convert these cups to grams and if I google it, it’s either like 60g or 300g as an example and that difference is quite big 😅 If you know, could you tell me what everything from the cups in grams is? Or do you maybe have like one of those charts? Thank you!
would like to use sour cream instead of yogurt will that be okay
Lil
Yes, you will be fine to use sour cream instead. Hope you enjoy!
I used the sour cream this is excellent just sent some to my neighbors
Hey Julie, you had presented this recipe very well, Kudos 🙂 This looks colorful.
Made this with full fat sour cream. It’s tasty; I realize this is intention, but it’s a little undersweetened to my palate, somehow. I added 1/2 a tsp of salt and used salted butter, but the sour cream and the almond extract are overpowering the “bite” and flavors of butter/sugar I was expecting.
I’d also like to add the batter for the cake was so thick, I didn’t bother using the handheld mixer.