Raspberry Almond Coffee Cake – A Must-Have for Easy Recipes
This raspberry almond coffee cake is a showstopper! A moist, buttery crumb with raspberry swirls and crunchy almond topping.
Servings: 8 slices
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350°F. Grease a 9-inch round springform pan or line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in eggs, almond extract, and vanilla extract until combined.
- Mix in the sour cream until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Pour 2/3 of the batter into the prepared pan and spread evenly.
- Spoon raspberry jam over the batter and gently swirl with a knife.
- Top with remaining batter and sprinkle sliced almonds on top.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before removing from pan and serving.