Raspberry-Almond Coffee Cake

Filed in cakes, Recipes From the Garden by on June 14, 2016 0 Comments

You can never have too many raspberries, or raspberry recipes!

raspberry almond coffee cake

The backyard raspberries were happily turning red, 10-20 at a time. Just the right amount to wander through the backyard garden and pop a few in my mouth.

And then we had three days of 100+ temperatures. All of a sudden I had ripe, luscious raspberries everywhere! Except that most of them suffered from sun scald. No matter – they may not be as pretty with their scars, but they sure do taste just as good. An early morning harvest netted 4 cups of berries. Most of them went into this cake.

Although I like cake, I am not crazy over frosting. So in the summer I love to make less sweet but fruit-full coffee cakes. I always look forward to Sinfully Good Blueberry Cake, and this raspberry cake is another winner.

Raspberry-Almond Coffee Cake
You can never have too many raspberries, or raspberry recipes!
Recipe type: Breakfast
Serves: 16 slices
Prep time: 
Cook time: 
Total time: 
  • 2 ½ cups fresh raspberries, divided
  • ⅓ cup slivered almonds
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp almond extract
  • 1 cup plain or raspberry flavored yogurt (low-fat is fine, do not use non-fat)
  • 2 cups unbleached, all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Dash salt
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10-cup tube pan. Gently layer raspberries evenly in the pan. Sprinkle with slivered almonds.
  3. Cream butter, sugar, and eggs until light and fluffy. Beat in almond extract and yogurt.
  4. In another bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture, beating until just combined.
  5. Fold in remaining raspberries (1 cup).
  6. Spread batter over the raspberry-almond combination in the tube pan.
  7. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from oven. Let cool in pan for 10 minutes.
  9. Remove cake from pan. Sprinkle with powdered sugar before serving if desired.



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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

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