Raspberry Almond Coffee Cake
A delicious coffee cake packed with fresh raspberries, topped with crunchy almonds, and a buttery, soft crumb.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Sugar: ¾ cup
- Unsalted butter softened: ½ cup
- Almond milk or any plant-based milk: ½ cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Fresh raspberries: 1 cup
- Sliced almonds: ½ cup
For the Streusel Topping:
- All-purpose flour: ½ cup
- Sugar: ¼ cup
- Butter melted: 2 tablespoons
- Ground cinnamon: ½ teaspoon
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream together butter and sugar until fluffy.
- Beat in eggs, one at a time, followed by almond milk and vanilla extract.
- Gradually fold in the dry ingredients until just combined.
- Gently stir in raspberries and half the almonds.
Make the Streusel:
- In a separate bowl, mix flour, sugar, cinnamon, and melted butter. Stir until crumbly.
Assemble and Bake:
- Pour batter into the cake pan. Top with streusel and remaining almonds.
- Bake for 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.