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Raspberry Almond Coffee Cake

 Raspberry Almond Coffee Cake
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
8 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1 cup fresh raspberries
  • 3 tablespoons brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 3 tablespoons butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup sliced almonds
  • ICING:
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons 2% milk
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  • Preheat oven to 350°. In a small bowl, combine raspberries and
  • brown sugar; set aside.
  • In a large bowl, combine flour, sugar, baking powder, baking soda and
  • salt. In a small bowl, whisk egg, sour cream, butter and vanilla.
  • Stir into dry ingredients just until moistened.

2 of 2

Raspberry Almond Coffee Cake (continued)

Directions (continued)

  • Spoon half of batter into a greased and floured 8-in. round baking
  • pan. Top with raspberry mixture. Spoon remaining batter over
  • raspberries; sprinkle with almonds.
  • Bake 30-35 minutes or until a toothpick inserted near the center
  • comes out clean. Cool 10 minutes before removing from pan to a wire
  • rack. In a small bowl, combine icing ingredients; drizzle over
  • coffee cake. Serve warm. Yield: 8 servings.
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.