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    Home > Recipes > Breakfast and Brunch

    Raspberry Almond Coffee Cake

    Published: May 14, 2013 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 34 Comments · This post may contain affiliate links.

    3.2K shares
    raspberry almond coffee cake

     

    coffee cake on a black plate

    Raspberry Almond Coffee Cake is topped with tart raspberries and a crumb made with toasted almonds, making it perfect for breakfast or a tasty snack.

    Before this, I thought that I wasn't really a coffee cake person.  It's not that I dislike it - I mean, who doesn't like cake for breakfast?  There were just so many things I would like to have for breakfast even more.  But Frank and I have fallen into a tea routine - we both drink tea like it's going out of style.  It was with all this tea drinking that made me want a cake like this one - with a light, sweet base that hints of cinnamon, tart fruit, and crumbly topping piled high.

    It's called a "coffee" cake, but it's perfect with tea.  With the sweet/sour flavor of the raspberries and the crunch in the topping, I couldn't get enough of it.

    I loved it thinly sliced with fruit on the side for breakfast, but we found ourselves sneaking oddly shaped slivers of this cake for nearly a week.  It got better every day.

    serving a slice of coffee cake

    I've been thinking lately about how important it is to surprise ourselves from time to time.  I gravitate so much towards routines, but it's when I break out of them that things get interesting.

    serving a slice of coffee cake

    Having lived in Bangkok for two and a half years now, there's hardly as much surprise on a daily basis as there was in the beginning.  Anyone who has traveled  knows that unique combination of exhaustion and energy that comes from an environment in which every sight, smell and experience is new.  For the first months in Bangkok, every day surprised me.

    These days, some things about Bangkok feel very familiar.  Much of my life has been surrendered to routine.  But from time to time I manage to surprise myself.  I have a conversation with a taxi driver or order a bowl of noodles in just exactly the way I like it or I gat caught in a rainstorm while the whole city gets painted streaky shades of green.

    a slice of coffee cake on a white countertop

    This is the part of the expat experience that is most thrilling.  Because when you've live in a place that is so very different from "home", you are both satisfied when you get to know it well and continually amazed by its foreignness.  Most moments are shinier somehow.

    It feels a bit like summer camp - the stories you'll tell for years about snakes in bunkhouses and staying up all night under the stars that only the handful of people who were there can ever really "get".

    Maybe that's how I should start to think about life in Bangkok.  Extended summer camp.  With longer work days and fewer snakes.

    Simultaneously a break from real life, and real life personified.

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    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls
    • Whisk
    • 9-inch Springform
    • Stand or Handheld Mixer

     

    a fork and a slice of raspberry cake on a white countertop

    Print Recipe
    5 from 4 votes

    Raspberry Almond Coffee Cake

    This moist coffee cake is topped with tart raspberries and a crumb made with toasted almonds, making it perfect for breakfast or a tasty snack.
    Prep Time25 mins
    Cook Time55 mins
    Total Time1 hr 20 mins
    Course: Breakfast, Dessert
    Keyword: coffee cake, crumb cake, fruit, raspberry
    Servings: 10
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mixing Bowls
    • Stand or Handheld Mixer
    • 9-inch Springform Pan

    Ingredients

    For the Crumb Topping:

    • 1 cup All-Purpose Flour
    • ¾ cup packed Light Brown Sugar
    • ½ teaspoon Kosher Salt
    • ½ cup Slivered Almonds, toasted, chopped
    • 6 tablespoon Unsalted Butter, chilled, and cut into ¼-inch cubes

    For the Cake:

    • Nonstick Spray
    • 1 ½ cups All-Purpose Flour
    • 1 tablespoon Cornmeal
    • ½ teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ¼ teaspoon Kosher Salt
    • ¾ cup plus 3 tablespoons Sugar, divided
    • 6 tablespoon Unsalted Butter, room temperature (¾ stick)
    • ½ teaspoon Vanilla Extract
    • 2 large Eggs
    • 1 cup Buttermilk
    • 1 tablespoon Ground Cinnamon
    • 2 cups Raspberries (fresh or frozen will work)

    Instructions

    • To make the crumb topping, whisk flour, sugar, and salt in a medium bowl. Stir in nuts. Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form. Refrigerate topping until ready to use.
    • Preheat oven to 350°. Coat a 9-inch springform pan with nonstick spray.
    • To make the cake, in a medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt; set aside.
    • Using an electric mixer on medium speed, beat ¾ cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes longer.
    • With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan. Spoon remaining batter over; smooth top.
    • Pour raspberries evenly over batter. Sprinkle crumb topping over raspberries.
    • Bake cake until top is golden brown and a tester inserted into the center comes out clean, 55–60 minutes. Let cool completely in pan.
    • Store in airtight container at room temperature. (This is a great make-ahead cake. I think it tastes even better the day after being baked.)

    Notes

    Adapted from Old-Fashioned Blueberry Coffee Cake by Eric Wolitzky, Bon Appetit September 2012.

    *This post contains affiliate links*

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    3.2K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Corey @ Learning Patience

      May 14, 2013 at 8:08 am

      Hmmm.... couldn't have written it better myself. Was just typing up a post very similar to this...pushing a little over 2 years now and it's funny how much things change... People asking me for help and guidance now, when it was me who needed it then. Your cake looks delicious, however, none for me - it's training time.
      I'm back running and couldn't be happier!

      xoxo from Trinidad

      Reply
      • Jess

        May 14, 2013 at 8:51 am

        SO glad to hear you're back to it, Corey!! You've been so patient - it must be amazing to be running again. I am so curious to see where you guys head to next.

        Reply
    2. Shanna

      May 14, 2013 at 9:02 am

      Wow, this is stunning!

      Reply
    3. Neuf

      May 14, 2013 at 9:04 am

      Raspberries have been very good this Spring in NYC...think I'll give this a shot. Do you feel like a springform pan is a necessity with this cake?

      Reply
      • Jess

        May 14, 2013 at 9:52 am

        Definitely not, Neuf! You can use an 8x8 inch square pan too. It crept pretty high up the sides of the springform pan, so you might put a cookie sheet under it in the oven if you use the square pan, just in case it decides to bubble over.

        Reply
    4. Karista

      May 14, 2013 at 10:34 am

      Oh this is a lovely coffee cake. Truly one of the most beautiful I've ever seen. Jess, your photography is stunning as is your writing. Simply beautiful!!

      Reply
    5. Claire @ Claire K Creations

      May 14, 2013 at 5:31 pm

      That's one giant summer camp! I love the look of this cake. Cake for breakfast? Yes please! Have you done something new with your photos? I didn't think they could look much better but somehow they do!

      Reply
    6. Cassie | Bake Your Day

      May 14, 2013 at 7:15 pm

      This is gorgeous, Jess! I really need to try a coffee cake in my spring form pan...it comes out so beautifully!

      Reply
    7. dana

      May 14, 2013 at 9:37 pm

      um, um, um, excuse me! Can I have a slice PALEASE?

      Reply
    8. sally @ sallys baking addiction

      May 15, 2013 at 3:16 am

      I am in LOVE with this cake! It combines two of the coffee cakes I recently made. Super crumb topping and raspberries + almonds. You truly can't go wrong. Your photos are so gorgeous too. I've never seen a prettier coffee cake Jess!

      Reply
    9. Aimee @ ShugarySweets

      May 15, 2013 at 4:00 am

      Streusel is so important. LOVE this cake!!!!

      Reply
    10. Heather {A Fire Pole in the Dining Room}

      May 15, 2013 at 4:24 am

      What a beautiful description of life lived abroad 🙂

      Reply
    11. Ashley

      May 15, 2013 at 7:24 am

      Jess this cake is just gorgeous! I am loving all that crumb topping. Funny, we've been on a tea kick lately too. I can't get enough of this cinnamon vanilla tea I found and my husband can't get enough of ginger tea. And now I need to go make another coffee cake to go with it!

      Reply
    12. Lauren Hardy @ Making Life Sweet

      May 15, 2013 at 7:55 am

      This looks fantastic! I want to dip it in my coffee now. (:

      Reply
    13. Claudia ~ Food with a View

      May 16, 2013 at 4:35 am

      Beautiful post, both the writing about Bangkok and the photos of the cake!

      Reply
    14. Kankana

      May 16, 2013 at 7:15 am

      I don't drink coffee as much as I love to put it in cake or ice cream. I visited Bangkok several times, it's really a fun place and since I love Thai food, I always look forward to visit there 🙂 The cake sounds amazing and I am loving the crumbly top!

      Reply
    15. Debra

      May 16, 2013 at 9:58 am

      A cake that gets better with age. Unfortunately, not many cakes last that long 'round here. I love your analogy about living in Bangkok where everyday feels like summer camp. I want that kind of excitement! 🙂

      Reply
    16. Averie @ Averie Cooks

      May 16, 2013 at 4:48 pm

      This cake looks wonderful and I actually remember seeing the blueberry one last fall in Bon Appetit and thought I should try it. Love your rendition and the crumb topping!

      Reply
    17. mandy

      May 16, 2013 at 8:02 pm

      This looks lovely! Do you think I should use the non stick spray and then lightly dust it with flour before baking? Thanks!

      Reply
      • Jess

        May 16, 2013 at 8:12 pm

        You definitely could, Mandy! I didn't see any threat of this particular cake sticking to the pan - it came off quite easily, but it can never hurt to be extra safe. (There's nothing like having something so delicious stick to the pan.)

        Reply
    18. Tina @ Tina's Chic Corner

      May 16, 2013 at 11:05 pm

      Your pictures are gorgeous! Coffee cakes are one of my favorite breakfasts and I love how you added the raspberries. Definitely a must try for me. 🙂

      Reply
    19. Kelly Senyei | Just a Taste

      May 17, 2013 at 8:26 pm

      Wow! This looks absolutely incredible! Love all that fresh fruit flavor.

      Reply
    20. Anne ~ Uni Homemaker

      May 19, 2013 at 1:35 pm

      Wow, that look sensational! Will be putting this on my to-bake list. Pinning!

      Reply
    21. Rosie @ Blueberry Kitchen

      May 21, 2013 at 4:07 am

      This looks so delicious, your photos are making me so hungry! I would absolutely love this for breakfast!

      Reply
    22. Emily

      June 24, 2013 at 9:43 pm

      It's baking... Used fresh raspberries and followed your recipe to the t. Anticipation is building! Will let you know how much I love it. And thank you!

      Reply
    23. Droplet

      July 09, 2013 at 10:12 pm

      In Turkey, the stores do not sell buttermilk. What can I use instead of it?

      Reply
      • Jess

        July 10, 2013 at 7:24 am

        Hi there - thanks for your question. This is a pretty easy fix. I often don't have buttermilk, so instead I use a combination of half yogurt, half milk with a couple teaspoons of white vinegar. Whisk them all together and let it sit at room temperature for about 10 minutes. That mimics the flavor and texture of buttermilk very well, and has always worked for a substitute for me.

        Reply
    24. Natalie

      February 08, 2014 at 11:38 pm

      Just baked this cake for the third (or fouth?) time, and all our guests loved it! It's definitely in my top 10 for recipes. And you are absolutely right-- it's better on the 3rd day than right out of the oven. Thanks for sharing!

      Reply
      • Jess

        February 21, 2014 at 6:28 am

        Thanks so much for letting me know, Natalie! It's one of my favorites too!

        Reply
    25. Angela Maciel

      November 13, 2017 at 12:39 pm

      5 stars
      WOAH!!! BOY OH BOY... this is so delicious.. gonna try this out soon

      Reply
    26. Jessica

      February 24, 2019 at 8:46 pm

      5 stars
      That crumb topping is a taste bud’s special. I made it the first time and loved it instantly. I love how simple it is and honestly, I have been sharing the recipe with friends and they have also told me how amazing the almond cake is.

      Reply
      • Jess

        February 25, 2019 at 7:52 pm

        Oh yay Jessica! So glad you liked it as much as I do!

        Reply
    27. Vanessa

      August 19, 2021 at 9:53 pm

      5 stars
      Cake looks amazing, going to be making it this weekend. I was wondering if you can use any other type of fruit, fresh or frozen as the filling or does it only have to be raspberries? Has anyone tried making it with other kinds of fruit, fresh or frozen?

      Reply
      • Jess Smith

        August 30, 2021 at 8:39 am

        I haven't tried any other type of berries with this recipe, but I do usually find that you can swap berries in and out - I'm sure it would work with almost any type.

        Reply

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