Raspberry Almond Coffee Cake
This Raspberry Almond Coffee Cake is a delightful treat, featuring moist cake with the tartness of fresh raspberries and the rich flavor of almonds. It’s perfect for cozy occasions, making it approachable for both novice and seasoned bakers, and is great alongside coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine flour, sugar, baking powder, and salt, whisking to ensure even distribution.
- Add softened butter and mix until it resembles coarse crumbs.
- In a separate bowl, whisk eggs, milk, and almond extract, then add to dry ingredients and mix until just combined.
- Gently fold in raspberries.
- Pour batter into a greased 9-inch round or square baking pan and evenly spread.
- Sprinkle sliced almonds on top.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm with powdered sugar or whipped cream.
Notes
Use room temperature ingredients for best results. Don't skip the almond extract for flavor enhancement. You can make the batter the night before and store it in the refrigerator until ready to bake.