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Slice of raspberry coffee cake
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Raspberry Almond Coffee Cake

This raspberry almond coffee cake comes together into a soft, buttery cake with a delicate crumb, lightly scented with almond extract that adds a warm, nutty depth.
Servings: 8 slices

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!