Raspberry Almond Coffee Cake

Somewhat resembling a classic coffee cake, this raspberry almond coffee cake has a vanilla and raspberry base with an almond and raspberry filling and almond streusel top!

What is streusel?

Streusel is similar to the crumb topping you would find on a coffee cake but it is usually a bit thicker and slightly less crumbly. Almost like sugar cookie dough that gets crumbled on top and bakes into little crunchy crumbly bits. Streusel is simply made from flour, sugar, salt, butter, and vanilla – in this one I added sliced almonds on top for a bit of extra flavor and texture.

How do you make frangipane?

The middle of this cake has a layer of frangipane which is made from almond flour, sugar, salt, butter, and eggs. However, for this cake I made it easier by using this Almond Paste whipped up with an egg and just a little butter. It not only saves steps but works perfectly and tastes amazing!

Does coffee cake have coffee in it?

Nope! A lot of people think that coffee cake has cake in it because of the name but really it’s just a cake meant to be eaten with coffee. Which to me is any cake buttttt a classic coffee cake is a soft, often sour cream based cake with a layer of butter, sugar and cinnamon and then a crumble/streusel on top. This recipe is sort of. German take on an American coffee cake with a German style streusel.

Can I make this coffee cake in advance?

Yes! This cake is delicious warm from the oven (it does need to cool a bit first to hold together) but you can also make it the day before, let it come to room temp and cover the top with a sheet of plastic wrap. If you want to make it a few days in advance, transfer it to an airtight container and store it in the fridge; just be sure to let it warm up or come to room temperature before serving it.

Tips for making Raspberry Almond Coffee Cake

• Make sure your almond paste hasn’t dried out. If it does feel a little stiff and dry I usually put it in a microwave safe bowl and top it with a water soaked paper towel. Then microwave on 15 second intervals and it should soften up a little.
• Be sure to prep the almond filling and streusel before starting on the cake so all the elements are ready to go.
• Fresh or frozen berries will work here, just be sure to keep frozen berries frozen up until adding them to the cake. If they sit out and defrost they’ll lose too much moisture and become a mushy mess.
• When dolloping on the almond filling try to do it around the outer edges and then spread it towards the center to avoid having too much in the center.
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• If you don’t have a 9″ springform pan, a regular 9″ metal cake pan will work too!
• Let the cake cool for 30 minutes before releasing the spring form and then another 30 to cool, so that it has a chance to set slightly.

Additional coffee cake-ish cakes to try!

• Red Currant Cake
• Upside Down Rhubarb Cake
• Yogurt Plum Cake

Ingredients for Cherry Coffee Cake

• Almond Paste: I love this almond paste from solo foods but any one will work, just try to ensure it is only almond paste and not a different almond filling.
• Eggs: I use standard large eggs from the store.
• Sugar: White granulated sugar is used in the cake and the streusel.
• Butter: Butter is the base of the streusel as well as the cake. Make sure it is soft but not melted for both elements.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the cake and the streusel.
• Salt: Salt helps balance out all of the sweetness in the cake and streusel and enhances the flavors.
• All Purpose Flour: Any all purpose flour will work for this coffee cake! I have not yet tried any other flours with this recipe – the flour is in both the vanilla cake base as well as the crumb topping.
• Baking Powder & Baking Soda: Both help the cake rise so ensure that they are not expired.
• Greek Yogurt: Full fat greek yogurt or sour cream are perfect for this cake and keep it nice and moist.
• Raspberries: Fresh or frozen raspberries will work just be sure not to let the frozen berries defrost first.
• Sliced Almonds: Sliced almonds on top of the cake add a bit of texture but also give a pure almond flavor.

How to make Raspberry Almond Coffee Cake?

• Preheat the oven to 350 F and place a rack in the center.

Almond Filling

• In a medium bowl, add in one package of almond paste (227 grams) use an electric mixer to beat until broken up.
• Add in one egg.
• Use an electric mixer to beat together, until a smooth paste forms. If you don’t have a mixer I would recommend using a fork to start mashing the two together. Keep mixing until smooth, you want to avoid any lumps of almond paste.
• Add in the butter and mix again.
• Set aside until ready to assemble.

Streusel

• In a medium bowl use a spoon to stir together the soft butter, vanilla, sugar and salt.
• Pour in the flour and use a fork to rub the butter mixture into the dry ingredients until all of it has been fully mixed in.

Cake Batter

• Line a 9″ springform pan with parchment paper or a baking spray with flour in it.
• In the bowl of a stand mixer, whisk together the flour, baking powder, baking soda, sugar, and salt. Then add in the soft butter, greek yogurt, eggs, and vanilla.
• Use the paddle attachment to mix the batter first on low speed for 10 seconds, then turn it to high for 20 seconds. Scrape down the sides of the bowl to make sure the batter is fully mixed.
• Pour in 150 grams of raspberries followed by 10 grams of flour. Use a spoon to slightly toss the raspberries with flour before using the spatula to fully fold them into the batter.

Assemble & Bake

• Pour the half of the cake batter into the lined springform pan. Use a rubber spatula to level out the surface of the cake.
• Dollop half of the almond filling over the top and do your best to gently spread it out into an even layer.
• Sprinkle 100 grams of raspberries over the almond filling.
• Pour the second half of the batter on top and spread into a smooth layer. Add on the second half of the almond paste followed by another 150 grams of raspberries.
• Clump the streusel and sprinkle it over the raspberry layer.
• Sprinkle 65 grams of sliced almonds on top.
• Place the cake into the preheated oven and bake for 35 minutes. Rotate the cake 180 degrees and bake for 30-35 more minutes until the edges and top are golden brown. Ideally the cake shouldn’t wobble anymore in the center but it’s ok if it does slightly. A toothpick won’t work well to test because of the almond paste and raspberries.
• Once baked, remove from the oven and leave to cool for 30 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring.
• Ideally allow the cake to cool for at least 30 more minutes before cutting into and serving.
• To serve, optionally top with a dusting powdered sugar.

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