Raspberry-And-Brown-Sugar Coffee Cake Recipe

Name: Raspberry-And-Brown-Sugar Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole almonds, skin on; 1 1/4 cups unsalted butter, at room temperature; 1 3/4 cups dark brown sugar; 6 large eggs; 5 tablespoons milk; 1 teaspoon pure vanilla extract; 2 teaspoons almond extract; 4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup buttermilk; 4 cups fresh raspberries

Servings: persons

2 cups whole almonds, skin on
1 1/4 cups unsalted butter, at room temperature
1 3/4 cups dark brown sugar
6 large eggs
5 tablespoons milk
1 teaspoon pure vanilla extract
2 teaspoons almond extract
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 cups fresh raspberries

1
Preheat oven to 325u00b0F (160u00b0C).
2
Butter and flour a 9- x 13-inch baking pan.
3
Roughly chop the almonds.
4
Set aside.
5
In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed.
6
In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended.
7
Slowly beat this mixture into the creamed butter.
8
Don't be alarmed if the butter separates somewhat.
9
It will come together when you stir in the dry ingredients.
10
In another bowl, combine the flour, baking powder, baking soda and salt, and mix well.
11
Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk.
12
Mix until just combined.
13
Add the raspberries and stir gently to incorporate without smashing the fruit.
14
Transfer the batter to the prepared pan, evening it out to the edges.
15
Top with the chopped almonds.
16
Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch.
17
Remove from the oven and cool completely before serving.
18
The cake also makes a delicious dessert.
19
You can substitute other berries, such as blueberries or blackberries, for the raspberries.

2379

kcal

Calories

157

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups whole almonds, skin on, 1 1/4 cups unsalted butter, at room temperature, 1 3/4 cups dark brown sugar, 6 large eggs, and more.

Yes, Raspberry-And-Brown-Sugar Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry-And-Brown-Sugar Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions