Raspberry-Almond Coffee Cake
Prep time
Cook time
Total time
You can never have too many raspberries, or raspberry recipes!
Recipe type: Breakfast
Serves: 16 slices
  • 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.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2016/06/14/raspberry-almond-coffee-cake/