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Coffee and cake are like a wink and a smile - you'll take one without the other but given the choice, you want the pair. Raspberries and almonds lift this coffee cake to a tart and nutty place. The recipe doubles easily in a 9x13 pan to accommodate all those wanting a little bit more. —Debbie Johnson, Centertown, Missouri
Nutritional Facts 1 piece equals 226 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 148 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Raspberry Almond Coffee Cake in Taste of Home February/March 2012, p81
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Reviewed on May. 13, 2013 by julzrulz9
Exceptional! This coffee cake was delicious and I can't wait to make it again!
Reviewed on May. 09, 2013 by MaggieMinnich
I've actually made this one several times and while the taste is very good, the "batter" isn't a batter at all...it's a thick dough that doesn't spread easily and is actually a pain in the tush to work with. My search for a quick, easy, and tasty fruit coffee cake continues.
Reviewed on Apr. 28, 2013 by khegeman
Very good. Instead of putting the dough in the pan and then trying to spread it around the pan; I took some dough, flattened it into strips by pulling on it with my hands before laying it into the pan. I then put the strips side by side in the pan. This worked well to get the dough to cover the entire pan for me.
Reviewed on Apr. 23, 2013 by laney71
Loved this recipe!!! I mistakenly used a 9 inch pan which made a problem with not having enough dough. Next time I will follow the suggestion of another reviewer to add a little milk to the wet ingredients and put 2/3 of the dough in the pan then add the raspberries, then the rest of the dough. Oh, and use the right size pan!!!. It was very good!
Reviewed on Mar. 28, 2013 by DrKate
I agree the batter is very thick and hard to spread - I ended up using most of it for the bottom and then spooning a tiny bit over the top, but it puffs up nicely regardless. Also very good, not too sweet...didn't last long in our house! Will be making again.
Reviewed on Mar. 26, 2012 by jutyal
I made 2 of these coffee cakes yesterday for a brunch-it received fabulous reviews!! Also, I did add almond extract instead of the vanilla extract to the icing which gave the coffee cake more of an almond flavor. The batter was thick, but worth the work. This was delicious and I will make it again!!
Reviewed on Mar. 12, 2012 by gp5mjg
This recipe is very easy and very tasty. It does take a little bit of work to spread the dough in the pan. What worked best was to put small spoonfuls all around the pan and then, with the back of a teaspoon to slowly press the dough over the entire bottom. For the top I used pretty much the same method but didn't try to get complete coverage. I made 2 and they disappeared. I am going to try it again with perhaps 1/2 more of the recipe to try and eliminate the work of spreading the batter around.
Reviewed on Mar. 08, 2012 by jewels82
made it 4 times now! love it! thank you!
Reviewed on Mar. 07, 2012 by jsgould
feel like there is a missing ingredient as the batter is really thick like dough and very difficult to spread in a cake pan. Any suggestions?
Reviewed on Feb. 18, 2012 by Kuzzy5
Very good- Loved this.The batter is like a dough - but when cooked is a great coffee cake. Great warm with that cup of coffee.
Very good- Loved this.
The batter is like a dough - but when cooked is a great coffee cake. Great warm with that cup of coffee.
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