Streusel Almond Raspberry Cake
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!
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
- 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.
Nutrition
Serving: 1sliceCalories: 313kcalCarbohydrates: 37gProtein: 6gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 60mgSodium: 163mgPotassium: 138mgFiber: 4gSugar: 17gVitamin A: 440IUVitamin C: 10mgCalcium: 81mgIron: 2mg
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