There’s something magical about baking with fresh raspberries. I remember the first time I baked with them, back when I moved to California. Raspberries were a revelation—bright, tart, and bursting with flavor. That’s when I fell in love with this Moist Raspberry Coffee Cake. It’s become my go-to for weekend brunches, and it never fails to impress. The almond streusel topping adds a nutty crunch, while the cake itself stays moist and tender. Every bite is a little piece of comfort, perfect with a cup of coffee or tea.
Fresh Raspberry Breakfast Treat with Almond Streusel
This homemade raspberry coffee cake is the ultimate breakfast treat. The combination of tart raspberries and a sweet, almondy cake is hard to beat. It’s an easy recipe, and the best part? No fancy equipment is needed. You’ll just need a bowl, a whisk, and a springform pan. The batter comes together in minutes, and the streusel topping is simple to make ahead and keep in the fridge for a week. It’s the perfect way to use up those fresh berries from the farmers’ market.
When you bake this, your kitchen will fill with the warm aroma of almond and fresh berries. The cake is moist and tender, with a slight tang from the raspberries that balances the sweetness. The almond streusel topping is golden and crunchy, adding just the right texture contrast. It’s a simple raspberry dessert that feels special, whether you’re serving it for brunch or as a mid-morning snack.
Ingredients
- 4 eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh raspberries
- For the streusel: 1/2 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup melted butter
The key to perfect results is getting the right texture. You want that balance between a tender cake and a crunchy topping.
Now let’s talk about the secret technique that elevates this dish. After pouring the batter into your pan, gently press the raspberries into the batter so they don’t all float to the top. Then, sprinkle the almond streusel evenly. The contrast between the juicy berries and the crunchy topping is what makes this raspberry breakfast cake so special.
Pro Tips for the Best Raspberry Coffee Cake
- Use fresh raspberries for the best flavor, but frozen ones work too just thaw and drain well.
- For a stronger almond flavor, increase the almond extract to 1 1/2 teaspoons.
- Let the cake cool for at least 20 minutes before slicing. This helps the crumb set and makes it easier to serve.
- Dust with powdered sugar just before serving for an extra touch of sweetness.
Variations and Substitutions
You can switch up this recipe to suit your taste or what’s in your pantry. Swap raspberries for blueberries or blackberries for a different berry twist. If you’re not a fan of almonds, use vanilla extract instead of almond extract and substitute the almond flour in the streusel with regular flour. For a gluten-free version, use a gluten-free flour blend in both the cake and streusel.
Troubleshooting Tips
- If the cake is too dense, check your baking powder and soda for freshness.
- If the topping isn’t crunchy, make sure you don’t press it down too hard into the batter.
- If the berries sink, gently fold them in and don’t overmix the batter.
Storage and Serving Suggestions
Store leftovers in an airtight container at room temperature for up to a day, or in the fridge for 2–3 days. Bring to room temperature before serving. You can also freeze the cooled cake for up to 3 months—just wrap it tightly in plastic wrap and foil. Thaw at room temperature before enjoying.
FAQs
Here are some common questions about making this raspberry coffee cake:
- Can I use frozen raspberries? Yes, just thaw and drain them well before using.
- Can I make this cake ahead? Yes, the streusel topping can be made up to a week in advance and stored in the fridge.
- Can I use a different fruit? Absolutely—blueberries, blackberries, or even cherries work well.
- How do I know when the cake is done? The center should be set, and a toothpick inserted should come out clean or with moist crumbs.
- Can I make this gluten-free? Yes, use a gluten-free flour blend in both the cake and streusel.
- Can I freeze the cake? Yes, wrap it tightly and freeze for up to 3 months.
- What’s the best way to serve this cake? Dust with powdered sugar and serve with coffee or tea for the perfect brunch treat.
Moist Raspberry Coffee Cake
Equipment
- 8-inch springform pan
- Mixing Bowl
- Whisk
Ingredients
- 4 eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh raspberries
- 1/2 cup all-purpose flour for streusel
- 1/4 cup almond flour for streusel
- 1/4 cup granulated sugar for streusel
- 1/4 teaspoon salt for streusel
- 1/4 cup melted butter for streusel
Instructions
- Preheat oven to 350°F. Spray an 8-inch springform pan with baking spray.
- In a large bowl, whisk together eggs, sour cream, and almond extract.
- Add sugar, flours, baking powder, baking soda, and salt. Whisk until a thick batter forms.
- Transfer batter to the prepared pan. Arrange raspberries in an even layer on top.
- In a small bowl, combine streusel ingredients. Sprinkle evenly over the raspberries.
- Bake for 45–55 minutes, until the center is set and a toothpick comes out clean.
- Let cool in the pan for 20 minutes before slicing and serving.
Notes
- Use fresh or thawed and drained frozen raspberries.
- Streusel topping can be made ahead and stored in the fridge.
- For extra almond flavor, increase almond extract to 1 1/2 teaspoons.
