. Almond Raspberry Coffee Cake | Best Recipe

Almond Raspberry Coffee Cake

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Be sure to spread out the batter and cream cheese layer evenly. Often times when baking with a thick batter, the batter has the thickest coat in the middle of the cake. Try to spread out the batter so its even throughout the cake.

Same with the cream cheese layer. Add small portions of the cream cheese throughout the cake, it will be easier to spread (Don’t just put all of the cream cheese into the center and spread try to spread it.) Be sure the edges of cake have the same amount of cream cheese as the center. Or else the edges will start to overcook while the center will be dry.



Almond Raspberry Coffee Cake

Prep Time   10 mins
Cook Time  30 mins
Total Time  40 mins

Cake-like batter with a cream cheese layer, fresh raspberries and sliced almonds! This Almond Raspberry Coffee Cake Recipe is going to become your new favorite easy coffee cake recipe for breakfast, brunch or as a dessert.

Ingredients
coffee cake-

  • 3 large eggs
  • 1 cup sugar
  • 4 Tbsp butter, room temp
  • ½ cup sour cream
  • ¼ cup oil
  • 1 Tbsp lemon juice
  • 2 tsp. baking powder
  • 2 cup flour
  • 10 oz raspberries
  • 1/4 cup sliced almonds

cream cheese layer-

  • 8 oz. cream cheese
  • 1/3 cup sugar

Instructions

  • Prepare 9" springform pan. Add parchment to the bottom of the pan. Close sides. Butter sides and bottom of the pan. 
  • Preheat oven to 355F.
  • Combine eggs, sugar, and softened butter. Mix 2 minutes. 
  • In another bowl, combine and sour cream, oil, and lemon juice. Mix1 minutes.
  • Add the sour cream mixture to the egg mixture. Give a quick mix.
  • Mix together the flour and baking powder. Add half of the flour, mix. Add the remaining flour, mix again.
  • In a bowl combine sugar and cream cheese, and mix.
  • Pour about ¾ of the cake batter into the springform pan, spreading evenly. Add cream cheese layer distributing it evenly.
  • Add 6 oz of the raspberries, pushing them down into the cream cheese layer.
  • Add remaining batter into the pan, spread evenly. Add sliced almonds over cake, add remaining raspberries on top pushing them in (I sliced my raspberries in half). 
  • Bake for 27-33 minutes at 355F. Test readiness with a toothpick. It should come out clean if inserted into the center of cake. 
  • Once cooled, add powdered sugar to the top. Enjoy with a cup of coffee or tea.
  • Recipe Notes
  • The baking time will slightly differ, depending on your oven. Be sure to check for the readiness with a toothpick, it should come out clean. 



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