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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


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


For the Crumb Topping:

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

For the Cake:

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


  • 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.)


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