This almond raspberry cake is made in just one hour with almond flour, almond extract, and sliced almonds for a delicious nutty flavor. Fresh raspberries folded into the batter add a burst of tart-sweet flavor, while almond streusel on top adds a delightful crunch.
My Family-Favorite Streusel Almond Raspberry Cake
Coffee & cake (or Kaffee und Kuchen) was a German tradition we adopted in my house growing up. It was a fun afternoon grounding moment centered around coffee (or hot chocolate for us kids) and a slice of an unfussy cake. And that's exactly what I was chasing when I made this almond raspberry cake. This is the cake I turn to for that "friends just texted, they're five minutes away" moment. It also holds its own on a random Tuesday night when you want something sweet but not sweet sweet, if that makes sense?
Most raspberry almond cakes you'll find online are four-layer showstoppers swathed in buttercream. But this is inspired by the one my Oma would have pulled out for unexpected guests. It's a simple one-layer coffee cake with a tender crumb and fresh raspberries bursting sweet and tart throughout every bite.
In testing, both blanched almond flour and almond meal worked well in the batter. Blanched almond flour is my preference for a lighter color and fluffier texture, but whole almond flour is great if you want a chewier, nuttier cake. And the buttermilk makes the crumb extra tender. But if you can't find buttermilk, just mix a scant cup of regular milk with 1 tablespoon lemon juice or white vinegar and let it sit for 10 minutes to curdle. Â
If you love a good streusel-topped coffee cake, my German blueberry kuchen is packed with fresh blueberries under that buttery crumble. And if raspberries are your love language (like they are mine), don't miss my raspberry linzer cookies with jammy centers & delicate almond dough.
Ingredients
- Sliced almonds
- All purpose flour
- Granulated sugar
- Ground cinnamon
- Unsalted butterÂ
- EggsÂ
- Almond extract
- ButtermilkÂ
- Almond flourÂ
- Baking powder and Baking soda
- SaltÂ
- Raspberries
How to Make Almond Flour Raspberry Cake
My Tips for Baking Raspberry Coffee Cake
- After a lot of recipe testing, I've found fresh raspberries give this cake the best flavor and truest color. But I know they're not always in season or budget-friendly, so feel free to swap in frozen raspberries too, with a few adjustments. Add them straight from the freezer rather than letting them thaw (otherwise they'll release juice that'll bleed into the batter) and toss them in a tablespoon of flour to keep them suspended in the batter rather than sunk to the bottom.
- Don't overmix once the flour goes in. Coffee cake batter should be mixed just until the dry flour disappears. Overmixing develops gluten and gives you a dense, tough crumb instead of a tender, pillowy texture.
- Let the cake cool in the pan for at least 15 minutes before slicing. Berry cakes need this rest while the crumb and juices are still setting. Slice too early and you'll end up with a cake that falls apart at the first cut.
Almond Raspberry Cake with Streusel
developed & tested by:
Equipment
Ingredients
Almond Streusel
- ¼ cup sliced almonds
- ½ cup all purpose flour
- â…“ cup granulated sugar
- ½ teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, softened
Raspberry Coffee Cake
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon almond extract
- 1 cup buttermilk
- 1 ½ cups all purpose flour
- ½ cup blanched almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 pint fresh raspberries
Instructions
Make the Almond Streusel
- In a medium mixing bowl, add all the almond streusel ingredients. Use a wooden spoon, silicone spatula, or your fingers to crumble the mixture into small pieces. Set aside.
Make & Bake the Cake
- Preheat the oven to 350°F. Grease a 9-inch or 10-inch round cake pan.
- Wash the raspberries in a colander or sieve. Set them aside to air dry while you prepare the cake batter.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat the softened butter and sugar until it is pale and fluffy, after 2-3 minutes.
- Add the eggs and almond extract. Beat the mixture again on medium speed until it's well combined.
- Add the milk and mix for 30 seconds.
- Add the all purpose flour, almond flour, cinnamon, baking powder, baking soda, and salt. Mix with a large spoon or spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl with a rubber spatula or spoon to ensure everything is well mixed.
- Gently fold the raspberries into the cake batter. (You can reserve one quarter of the raspberries for adding on top of the baked cake.)
- Spread the cake batter into the greased cake pan in an even layer. Sprinkle the almond streusel on top.
- Bake for about 35 to 40 minutes, until a toothpick or knife inserted into the center of the cake comes out clean. Optional: Top with reserved fresh raspberries.
Notes
- Fresh raspberries provide the best flavor and color in this cake. However, if you're substituting frozen raspberries, use your berries straight from the freezer, rinse them briefly berries in cold water, add extra bake time as needed, and toss the frozen berries in one to two tablespoons of flour to help absorb the excess moisture they'll release into the cake as it bakes.
- You can make homemade buttermilk by mixing ¾ cup milk with 1 tablespoon lemon juice or white vinegar, and let it sit for 10 minutes to curdle.
- Store leftover cooled cake wrapped in plastic wrap or under a cake dome at room temperature for up to 2 to 3 days or in the fridge for up to 4 days.Â
Nutrition
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John says
Very tasty and authentic!
Carissa Erzen says
Thank you so much!
Carissa Erzen says