This almond raspberry cake is made with almond flour, almond extract, and sliced almonds for a delicious nutty flavor. And tart + sweet raspberries folded into the batter add a burst of berry flavor in each bite. It's the perfect streusel cake to make in just one hour!
For more raspberry desserts, try my raspberry Linzer cookies and mixed berry pie.
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The recipe for this streusel almond raspberry cake is based on my cherry almond coffee cake and blueberry kuchen recipes. But I added almond flour and buttermilk into the batter to make this cake extra soft. And the raspberries add both sweet and tart bursts of flavor.
Growing up in Germany, we ate fresh berries all the time throughout the summer. And I love incorporating fresh berries when they’re in season. However, if you don't have fresh berries, I have tips for using frozen raspberries & raspberry jam, so keep reading!
Some versions of almond raspberry cake are made from fancy four-layer cakes frosted in buttercream. And while I love making impressive layer cakes for special occasions, sometimes you just want a simple one-layer coffee cake, like this one.
This raspberry almond cake is great for baking on a weeknight or when friends show up unexpectedly. Or when you’re craving something sweet but not too sweet, you know what I mean? 🙂
Ingredients and Notes
- Sliced almonds
- All purpose flour
- Granulated sugar
- Ground cinnamon
- Unsalted butter - Make sure you allow your butter to soften to room temperature.
- Eggs - Allow your eggs to sit out for about 30 minutes to come to room temperature.
- Almond extract
- Buttermilk - You can substitute regular milk or dairy free milk, or make homemade buttermilk with milk + lemon juice or vinegar.
- Almond flour - Both blanched almond flour and almond meal work well in this cake.
- Baking powder and Baking soda
- Salt - I recommend using non-iodized table salt or fine sea salt for the best flavor.
- Raspberries
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a medium mixing bowl, mix all the almond streusel ingredients to crumble the mixture into small pieces. Set aside.
2. In a mixing bowl with an electric hand mixer, beat the softened butter and sugar until it is pale and fluffy, after 2-3 minutes.
3. Mix in the eggs and almond extract.
5. Mix in the all purpose flour, almond flour, cinnamon, baking powder, baking soda, and salt.
7. Spread the batter into a greased 9 inch round cake pan.
9. Bake at 350°F for about 35 to 40 minutes.
4. Add the milk and mix for 30 seconds.
6. Gently fold the raspberries into the cake batter. (You can reserve some raspberries to add on top.)
8. Sprinkle the almond streusel on top of the batter in an even layer.
10. Optional: Top with extra raspberries.
Carissa's Kitchen Tip
I love adding almond flour in cake batter to add a nutty flavor and extra moisture. However, if you don't have almond flour, you can replace it with all purpose flour.
Which Almond Flour To Use?
There are two types of almond flour, and both work great in this recipe.
- Blanched almond flour is made from ground almonds with the skins removed.
- Almond meal is made from ground almonds with the almond skins intact.
Tips for Using Frozen Berries
After a lot of research and recipe testing, I found that fresh raspberries provide a much better flavor & color to the cake.
However, they can be expensive and hard to find sometimes.
You can replace fresh raspberries with frozen raspberries in the cake by following these tips & tricks.
- Use your berries straight from the freezer. If they start to thaw and you add them into the batter, the juices can seep into the cake batter and discolor it.
- Rinse the berries in cold water until the water runs clear to help prevent discoloring the whole cake.
- Add a little bake time as needed, since frozen berries and lower the temperature of the cake batter, so it’ll take longer to bake.
- 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.
Variations
- Raspberry Jam - If you don’t have fresh or frozen raspberries available, you can substitute raspberry jam for a raspberry filling. Dollop ¼ cup of raspberry jam on the cake batter and use a knife to swirl the jam into the batter, like German marble cake.
- Other Berries - You can substitute other berries in this delicious cake like blueberries or blackberries.
- Homemade Buttermilk - If you don’t have buttermilk, you can make it at home by mixing a scant ¾ cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 10 minutes to curdle.
Storage
- Room Temperature: Wrap the cake in plastic wrap or store under a cake dome at room temperature for up to 2 to 3 days.
- Fridge: Store in the fridge wrapped in plastic wrap for up to 4 days. You can also store individual slices in airtight containers.
Related Recipes
Looking for more delicious cake recipes like this? Try these:
Streusel Almond Raspberry Cake
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
- hand mixer
- colander
Ingredients
Almond Streusel
- ¼ cup sliced almonds
- ½ cup all purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- 4 Tablespoons unsalted butter (softened to room temperature)
Raspberry Coffee Cake
- ½ cup unsalted butter (softened to room temperature)
- ½ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon almond extract (or substitute vanilla extract)
- 1 cup buttermilk (or substitute regular milk or dairy free milk)
- 1 ½ cups all purpose flour
- ½ cup almond flour (either blanched almond flour or almond meal work)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt use table salt or fine sea 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. Enjoy!!
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 also swirl raspberry jam into the cake batter if you don't have fresh raspberries, or substitute other small berries like blackberries or blueberries.
- 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.
John
Very tasty and authentic!
Carissa Erzen
Thank you so much!