Moist Raspberry Coffee Cake
A moist and tender raspberry coffee cake with a crunchy almond streusel topping, perfect for brunch or breakfast.
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.