Decadent Raspberry Almond Coffee Cake
Indulge in this luscious Decadent Raspberry Almond Coffee Cake, featuring a moist and buttery base studded with vibrant fresh raspberries. Topped with an airy, crunchy brown sugar streusel enriched with sliced almonds, each slice delivers a delightful contrast in texture and flavor. Perfectly paired with your morning coffee or as an afternoon treat, this cake is not only a feast for the senses but also a wonderful centerpiece for gatherings, promising to impress all your guests.
16
Servings
N/A
Calories
12
Ingredients
Ingredients
Unsalted butter, melted
5 tablespoons (Melted)
Unsalted butter
10 tablespoons (At room temperature, plus more for the pan)
All-purpose flour
2 1/4 cups (Divided)
Light brown sugar
2/3 cup (Packed)
Kosher salt
1 teaspoon (Divided)
Sliced almonds
1/2 cup (For streusel topping)
Fresh raspberries
1 3/4 cups (Divided)
Baking powder
1 1/2 teaspoons (For cake batter)
Granulated sugar
3/4 cup (For cake batter)
Large egg
1 (For cake batter)
Vanilla extract
1 1/2 teaspoons (For cake batter)
Buttermilk
1/2 cup (At room temperature)
Instructions
1
Prepare the streusel: In a medium bowl, whisk together 3/4 cup of the all-purpose flour, 2/3 cup of packed light brown sugar, and 1/2 teaspoon of kosher salt. Drizzle the 5 tablespoons of melted unsalted butter over the flour mixture and use a fork to combine until it resembles coarse crumbs. Stir in the sliced almonds and toss to incorporate evenly. Squeeze the mixture into large clumps and gently fold in 3/4 cup of fresh raspberries. Set aside.
2
Preheat the oven to 350°F (175°C). Butter an 8-inch square baking dish and line it with parchment paper, ensuring the paper overhangs on two sides for easy removal later.
3
In a medium bowl, combine the remaining 1 1/2 cups of all-purpose flour, the remaining 1/2 teaspoon of kosher salt, and 1 1/2 teaspoons of baking powder. Whisk and set aside.
4
In a large bowl, use an electric mixer on medium speed to cream together the remaining 10 tablespoons of unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 3 minutes. Add in the large egg and vanilla extract, mixing until fully combined.
5
Gradually add half of the flour mixture to the butter mixture and beat until just incorporated. Next, mix in the buttermilk until combined, followed by the remaining flour mixture. Gently fold in the remaining 1 cup of fresh raspberries, being careful not to break them.
6
Pour the batter into the prepared baking dish and smooth the top with a spatula. Evenly sprinkle the streusel topping over the batter.
7
Bake the cake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached (not wet batter).
8
Once baked, transfer the cake to a wire rack to cool completely. Once cool, use the overhanging parchment paper to lift the cake out of the pan and onto a cutting board or serving plate. Cut into 16 squares to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Raspberry Almond Coffee Cake?
It is a moist, buttery coffee cake featuring fresh raspberries and a crunchy brown sugar streusel enriched with sliced almonds.
How many servings does this coffee cake recipe yield?
This recipe yields 16 square servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long should I bake the coffee cake?
Bake the cake for approximately 40-45 minutes or until a toothpick comes out with moist crumbs.
What size baking dish is required?
You should use an 8-inch square baking dish.
How do I prepare the baking pan?
Butter the pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
What ingredients are in the streusel topping?
The streusel consists of all-purpose flour, light brown sugar, kosher salt, melted unsalted butter, sliced almonds, and fresh raspberries.
Can I use frozen raspberries instead of fresh?
The recipe specifically calls for fresh raspberries to maintain the best texture and prevent excess moisture.
What type of butter is used for the cake batter?
The cake batter uses 10 tablespoons of unsalted butter at room temperature.
How much flour is needed in total?
A total of 2 1/4 cups of all-purpose flour is used, divided between the streusel and the cake batter.
What kind of sugar is used in the cake batter?
Granulated sugar is used for the cake batter, while light brown sugar is used for the streusel.
Why is buttermilk used in this recipe?
Buttermilk adds moisture and a slight tang, resulting in a tender crumb.
How do I ensure the streusel has large clumps?
Combine the flour, sugar, and melted butter with a fork and then squeeze the mixture into large clumps by hand.
When do I add the raspberries to the streusel?
Gently fold in 3/4 cup of the fresh raspberries after you have formed the flour and butter mixture into clumps.
What is the best way to mix the butter and sugar for the batter?
Use an electric mixer on medium speed to cream them together for about 3 minutes until light and fluffy.
How should the raspberries be added to the cake batter?
Gently fold 1 cup of fresh raspberries into the final batter using a spatula to avoid breaking them.
How do I know when the cake is done baking?
Insert a toothpick into the center; it should come out with moist crumbs attached rather than wet batter.
How should I cool the cake?
Transfer the pan to a wire rack and allow the cake to cool completely before removing it from the pan.
What is the purpose of the parchment paper overhang?
The overhang acts as handles to lift the cooled cake out of the pan easily for cutting.
Can I use salted butter?
The recipe specifies unsalted butter to better control the salt content, especially since kosher salt is added separately.
Is there vanilla extract in this recipe?
Yes, the recipe uses 1 1/2 teaspoons of vanilla extract in the cake batter.
How many eggs are required?
The recipe requires one large egg.
What type of salt should I use?
Kosher salt is recommended for both the streusel and the cake batter.
How much baking powder is needed?
The recipe calls for 1 1/2 teaspoons of baking powder.
What is the texture of the streusel topping?
It is airy and crunchy, providing a delightful contrast to the moist cake base.
Should the buttermilk be cold?
For the best emulsion, the buttermilk should be at room temperature.
In what order are the ingredients added to the cake batter?
Cream the butter and sugar, add egg and vanilla, then alternate adding the flour mixture and buttermilk.
Can I omit the almonds if I have an allergy?
Yes, you can omit the sliced almonds, though you will lose the specific crunch they provide.
When is this cake best served?
It is perfect for breakfast with coffee, as an afternoon treat, or as a dessert for gatherings.
How should the final cake be sliced?
Once completely cool, lift it onto a cutting board and cut it into 16 even squares.