This raspberry almond coffee cake is a cozy, bakery-style treat baked right in a small cast iron skillet, giving it a rustic look and perfectly crisp edges. The cake itself is soft with a tender crumb, lightly flavored with almond extract for a warm, nutty aroma that pairs beautifully with the bright tartness of fresh raspberries.
This is a great sweet treat to enjoy with your morning coffee and some scrambled eggs. The cake is bright, and not too sweet with customizable toppings – sweet, fluffy cream, classic drizzly icing, or pure maple syrup!
My Grandma introduced this recipe to me and it has been a winner at baby shower brunches, breakfasts, or even as an evening dessert.
Ingredients
Fresh raspberries
All-purpose flour
Brown sugar
Granulated sugar
Baking Powder
Baking Soda
Salt
Egg
Plain Greek Yogurt or Sour Cream
Butter
Almond Extract
Sliced Almonds
Milk
How to make Raspberry Almond Coffee Cake
- In a small bowl, combine fresh raspberries and brown sugar then set aside.
- In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the egg, yogurt (or sour cream), melted butter, milk and almond extract.
- Stir into dry ingredients just until moistened.
- Spoon half of the batter into greased 8″ iron skillet or 8″ baking pan.
- Top with raspberry mixture and then spoon remaining batter over raspberries.
- Sprinkle with almonds.
- Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before cutting.
- Combine icing ingredients or prepare topping of choice; drizzle over coffee cake.
Why you will love this recipe
With customizable fruit and topping options, this can be adjusted to fit your families likings!
People tend to love this raspberry almond coffee cake for a mix of comfort, flavor, and simplicity:
First, the flavor combination just works. The tart, juicy raspberries cut through the rich, buttery cake, while the almond adds a warm, slightly sweet nuttiness that makes it feel a little more special than a basic coffee cake. It hits that perfect balance of not-too-sweet but still indulgent.
Then there’s the texture. You get a soft, tender crumb in the center, bursts of fruit, and a lightly crisp, golden edge from the skillet. The toasted, slivered almonds on top adds a bit of crunch, so every bite has contrast instead of feeling one-note.
The small cast iron skillet is another big reason people love it. It creates those crisp edges and even baking, but it also makes the whole thing feel rustic and cozy. You can bake it, serve it, and even eat straight from the pan—fewer dishes, more charm.
It’s also approachable. The recipe feels a bit elevated because of the almond and presentation, but it’s actually simple to make and doesn’t require fancy techniques. That makes it great for both casual weekends and low-effort entertaining.
Finally, it has that “anytime treat” appeal. It works as breakfast with coffee, a brunch centerpiece, or a light dessert. That kind of versatility makes it a recipe people come back to again and again.
Yes! Just use them frozen and not thawed otherwise they will release too much liquid and make the cake soggy.
Yes, I like to put a tablespoon of butter in it and place it in the oven while it preheats.
Likely overmixing. Fold ingredients together just until incorporated.
What to serve it with
Top the coffee cake with homemade whipped topping, drizzle icing, or just simple maple syrup.
If you’re looking to serve this with some good proteins and fats, check out the Green Chili Egg Puff!
Cast iron skillet that I like to use for this recipe.
Raspberry Almond Coffee Cake
Ingredients
- 1 cup Fresh raspberries
- 3 Tbsp Brown sugar
- 1 cup All-purpose flour
- ⅓ cup Sugar
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 Egg
- ½ cup Plain Greek Yogurt or sour cream
- 3 Tbsps Melted butter
- 1 teaspoon Almond extract
- 3 Tbsps Milk
- ¼ cup Sliced almonds
Instructions
- In a small bowl, combine raspberries and brown sugar, then set aside.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg, yogurt, butter, almond extract and milk. Stir into dry ingredients.
- Mix only until moistened and combined.
- Spoon half of the batter into a greased 8in iron skillet or round baking pan.
- Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before serving.
- Top with topping of choice!
