Get ready to transform your ordinary morning routine into a gourmet experience with this mouthwatering Raspberry Coffee Cake with Almonds! Imagine biting into a slice of pure bliss - a perfectly moist cake bursting with juicy raspberries, topped with crunchy almonds, and offering that irresistible balance of sweet and nutty flavors. This isn't just a recipe; it's a morning game-changer that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.
- In a medium mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Whisk together until well blended and set aside.
- In a large mixing bowl, cream the unsalted butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
- Gently fold in the fresh raspberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly. Smooth the top with a spatula if necessary.
- Sprinkle the sliced almonds evenly over the top of the batter. This will add a nice crunch and flavor to the cake.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Serve the Raspberry Coffee Cake warm or at room temperature, optionally dusting with powdered sugar for an elegant finish. Enjoy with your favorite coffee or tea!
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra flavor, toast the almonds lightly before sprinkling on top to enhance their nuttiness.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Let the cake cool slightly before serving to allow the flavors to set and make slicing easier.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 8g
Fat: 23g
Saturated Fat: 10g
Cholesterol: 85mg
