Raspberry Almond Coffee Cake
Raspberry Almond Delight: a Symphonic Blend for Coffee Cake Lovers
There’s something truly magical about bringing together the tartness of raspberries with the nutty sweetness of almonds, especially when it’s in the form of a coffee cake. Imagine sinking your teeth into a moist slice that combines these two flavors with such harmony, it’s almost symphonic. This raspberry almond coffee cake recipe is my latest obsession, and I promise, it will add a unique twist to your coffee cake repertoire. Whether you’re planning a cozy brunch with friends or craving something sweet and comforting just for yourself, this cake is guaranteed to impress. It’s not just a cake; it’s an experience, a blend of flavors meant to be savored slowly with your favorite cup of coffee or tea.
Key Takeaways:
- Raspberry almond coffee cake offers a unique twist to the traditional morning treat.
- Perfect for any gathering, it pairs the tartness of fresh raspberries with the sweet, nutty undertones of almonds.
- Embrace the charm of combining distinct flavors in your baking adventures for a delightful experience.
Gathering Your Ingredients
Oh, the joy of baking, especially when it calls for combining such delightful ingredients as those in our Raspberry Almond Coffee Cake. For the cake, we kick things off with all-purpose flour, a baker’s blank canvas, baking powder and baking soda for that lovely lift, and a pinch of salt to enhance all the flavors. The creaminess of room temperature butter and the sweetness of white sugar blend into a fluffy base, while large eggs, also at room temperature, bring moisture and structure.
The secret to its extra soft texture? Plain greek yogurt, my friends, and a dash of vanilla and almond extract for an aroma that fills the kitchen with dreams. Now, onto the topping – a crumbly, crunchy contrast with flour, packed light brown sugar, and melted butter, combined with the nutty goodness of sliced almonds and the tartness of fresh raspberries. Each ingredient, carefully chosen, plays its part in creating a symphony of textures and flavors that make this coffee cake genuinely exceptional.
Preparation Before Baking
Before we dive into the magical world of baking our Raspberry Almond Coffee Cake, let’s talk about getting our baking pans ready and setting the stage right. It’s like preparing the canvas before painting; it makes all the difference. So, you’ll want to start by grabbing that trusty cake pan – a spring form pan works wonders for this recipe, giving you that perfect cake shape and an easy release after baking. Preheat your oven to just the right temperature; 350°F strikes the perfect balance for this cake, ensuring it bakes evenly and comes out just right.
Now, for the cake pan, a little tip I swear by – grease it lightly and dust it with a bit of flour. This little trick is a game-changer, my friends. It ensures your cake doesn’t stick and slides out beautifully once baked. It’s a simple step, but it makes all the difference in the world for that perfect Raspberry Almond Coffee Cake masterpiece. Trust me on this one; you’ll thank me later!
Tools For This Recipe
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Buy Now → Mixing the Cake Batter
- Gather your dry ingredients – In a medium bowl, whisk together purpose flour, baking powder, and teaspoon salt, setting the stage for that flawless cake structure we all dream about.
- Prep the wet mixture – In a large bowl, using an electric mixer, beat together at room temperature your butter and cup sugar until it’s pale and fluffy. Add in large eggs, one at a time, ensuring each is well incorporated before adding the next. This is where the magic starts.
- Combine with care – Gradually blend the dry ingredients into the wet, mixing at low speed. This is the moment to cherish – the birth of your cake’s soul. Remember, overmixing is the enemy; we’re aiming for a light and tender crumb.
- Don’t forget the flavor -With the mixer still on low, stir in teaspoon vanilla and almond extract, bringing an endearing aroma and taste to your batter that’ll make your heart sing.
Creating the Almond Crumb Topping
- Start by combining 1/4 cup of all-purpose flour, 1/4 teaspoon of ground cinnamon, and 1/4 cup of packed light brown sugar in a medium bowl. Mix these dry ingredients until they are well blended.
- Stir in 2 tablespoons of melted butter. Use a fork to mix everything together until the mixture resembles coarse crumbs. This is where the magic starts to happen.
- Gently fold in 3/4 cup of sliced almonds. This adds a delightful crunch and nutty flavor that makes the crumb topping irresistibly good.
Assembling and Baking
After whisking together our heartwarming mix of dry ingredients and creaming the sugar with butter to a state of fluffy perfection, it’s time for what I like to call the ‘canvas stage’. Gently, I spread the thick batter into the greased and floured cake pan, an act almost therapeutic in its process. I scatter fresh raspberries atop, each a burst of tartness waiting to meld into the cake, creating pockets of juicy sweetness. With a sprinkle of the almond crumb topping, our masterpiece is ready for the oven.
The anticipation builds as it bakes, the aroma filling the kitchen with promises of delight. But here’s a tip from me to you: don’t let excitement rush you. Patience, dear baker, is your friend. I watch closely, testing with a toothpick at the 35-minute mark, ensuring the perfect balance of golden crust and moist crumb awaits us. It’s this dance of precise timing and tender care that turns baking from mere science into art.
Cooling and Serving
Once you’ve pulled that golden-brown beauty from the oven, the aroma of raspberries and almond wafting through the air, I know the temptation is to dive right in. But trust me on this – let it cool on a wire rack for just a bit. Why? This little pause allows the raspberry almond coffee cake to firm up just enough so when you do slice into it, each piece comes out perfectly, without crumbling into a delicious, but messy, heap.
And when you’re ready to serve, do yourself a favor and serve it slightly warm. There’s something about a warm slice of cake that just feels like a hug in edible form. Now, for that extra bit of pizzazz, a light drizzle (or a generous dusting) of powdered sugar right on top takes it from delicious to utterly divine. It’s these little touches that turn baking into an art form, and your kitchen into the heart of the home.
Storage Tips and Tricks
Now, after we’ve indulged in the rich flavors of our raspberry almond coffee cake, let’s talk about keeping it as delightful as the moment it came out of the oven. I’ve found that the key to maintaining that just-baked taste lies in how we store it. Pop it into an airtight container – this magical little step keeps the moisture in and the staleness out.
You’ll be surprised at how well this works. If you’re wondering how long this delectable treat can last, under the right conditions, it can stay fresh for about three to four days at room temperature. However, if we’re playing the long game, tucking it into the refrigerator extends its invite to our taste buds up to a week. And for those who are really forward-thinking, yes, you can freeze it. Just make sure to wrap it snugly to ward off the frost, and you’ve got yourself a time capsule of deliciousness ready to be thawed and enjoyed whenever the craving hits.
Final Whisk: Why This Cake Marks Every Season
There’s something about the raspberry almond coffee cake that just feels like a hug in a pan, making every slice feel like a celebration, no matter the time of the year. This cake intertwines the tartness of fresh raspberries with the nutty essence of almonds in a symphony that’s as comforting in the warmth of summer as it is in the heart of winter. Whether it’s served as a breakfast cake, a cozy dessert, or as the star at a gathering, its sweet rolls of flavor and crunchy streusel topping never fail to impress.
What truly makes this cake a standout is its versatility. The beauty lies in the joy of baking, where each of us can bring a personal touch to the recipe. I encourage you to embrace the seasons with this cake; use the juiciest raspberries you can find in the raspberry season, or adapt with other fresh berries when raspberries are out of reach. It’s this flexibility that makes baking this raspberry almond crumb cake not just cooking but a delightful tradition to look forward to.
So, why not make this recipe a new tradition in your home? Let the raspberry cream cheese coffee cake or its raspberry coffee cake variant fill your kitchen with its heavenly scent. Every time you bake it, you’re not just creating something delicious; you’re making memories. Next time, when you reach for that springform pan or mix the dry ingredients, remember that each season brings its own unique flavor, and this cake is your canvas to celebrate that.
Raspberry Almond Coffee Cake
Ingredients
- Cake:
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, room temperature
- 3/4 cup white sugar
- 2 large eggs, room temperature
- 1/2 cup plain greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 1 cup raspberries, fresh
- 3/4 cup almonds, sliced
- powdered sugar, optional
Instructions
- Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
- Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, Greek yogurt, vanilla extract, and almond extract. Beat on medium-high speed until combined.
- The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.
- Make the crumb topping: With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.
- Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.
- Bake for 35-40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest serving with a dusting of powdered sugar!
