You thought you knew coffee cake, right? Think again. This raspberry almond coffee cake flips the script with tart berries and crunchy almonds. It’s not your grandma’s recipe, though. With a buttery, light crumb, it’ll make you question all your previous cake choices. The bold raspberries balance the rich almond flavor, while the almonds add a bit of texture to your bite. This is a cake that looks fancy, but with minimal effort, you’ll pull it off like a pro. So, get ready to turn your basic coffee break into something extraordinary—without breaking a sweat.

Raspberry Almond Coffee Cake

moka coffee pot

A delicious coffee cake packed with fresh raspberries, topped with crunchy almonds, and a buttery, soft crumb.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings 10 servings

Calories 220 kcal

Ingredients

For the Cake:

All-purpose flour: 1 ½ cups
Baking powder: 1 ½ teaspoons
Baking soda: ½ teaspoon
Salt: ½ teaspoon
Ground cinnamon: 1 teaspoon
Sugar: ¾ cup
Unsalted butter softened: ½ cup
Almond milk or any plant-based milk: ½ cup
Eggs: 2 large
Vanilla extract: 1 teaspoon
Fresh raspberries: 1 cup
Sliced almonds: ½ cup

For the Streusel Topping:

All-purpose flour: ½ cup
Sugar: ¼ cup
Butter melted: 2 tablespoons
Ground cinnamon: ½ teaspoon

Instructions

Prepare the Cake:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, cream together butter and sugar until fluffy.
Beat in eggs, one at a time, followed by almond milk and vanilla extract.
Gradually fold in the dry ingredients until just combined.
Gently stir in raspberries and half the almonds.

Make the Streusel:

In a separate bowl, mix flour, sugar, cinnamon, and melted butter. Stir until crumbly.

Assemble and Bake:

Pour batter into the cake pan. Top with streusel and remaining almonds.
Bake for 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.