Raspberry Almond Coffee Cake (Perfect for Brunch!)

This Raspberry Almond Coffee Cake has layers of vanilla batter, raspberry jam, and a buttery almond crumb topping — all in one 9×13 pan. Perfect for brunch, easy to make ahead, and gone before the coffee is done.

Once a month I’ll make a breakfast cake on Sunday morning. Served with fresh fruit and bacon or sausage, this cake is a delightful breakfast everyone in my family enjoys. Plus I just let it sit in the kitchen and everyone can serve themselves as they wake up and come downstairs.

Raspberry Coffee Cake Ingredients

Flour- When mixed with wet ingredients, flour gives the cake its shape and helps it hold together.

Sugar- Sweetens the cake, contributes to browning during baking. Sugar also helps tenderize the texture by slowing gluten development.

Baking powder- The leavening agent that makes the cake rise and become light and fluffy is 3 tsp baking powder.

Salt- Enhances the overall flavor of the cake and balances the sweetness.

Cinnamon- 1 tsp ground cinnamon Adds warm, aromatic spice that complements the raspberries and almonds.

Butter- Adding richness and flavor, butter helps create a tender, moist texture, and contributes to the crumbly structure when cut into the flour for the topping.

Eggs- 2 eggs add moisture, and enrich the batter for a tender, flavorful cake.

Milk- Hydrate dry ingredients using milk in the batter. It helps dissolve sugar and leavening agents, and contributes to a soft texture.

Extracts- Vanilla and almond extracts enhance flavor and adds a sweet, nutty, aromatic note that rounds out the batter.

Toppings

Jam- 1 ½ cups raspberry jam creates sweet-tart fruit flavor, moisture, and a layer of vibrant color that contrasts with the cake.

Flour- Forms the base of the crumb topping, flour gives it structure and helps hold it together when baked.

Sugar- Sweetens the topping and creates a slightly crunchy texture when baked.

Butter- ¼ cup cold butter combined with flour and sugar, creates a tender, crumbly topping with rich flavor.

Almonds- Sliced almonds add texture and a nutty flavor that complements both the cake and jam.

Tips to make this Raspberry Almond Cake easier to bake

1. Keep the butter cold: Cold butter in the batter and topping helps create a tender cake and a crumbly topping. Don’t overwork it—cut or pulse until it’s pea-sized for the best texture.
2. Even layer of jam: Spoon the raspberry jam gently over the first layer of batter and leave a small border around the edges. This prevents the jam from leaking out or sinking into the batter.
3. Make topping just before baking: Cut the butter into the crumb topping right before sprinkling it on the cake to maintain a crumbly texture.
4. Cool before glazing: If using the optional glaze, let the cake cool for at least 15–20 minutes so the drizzle doesn’t sink in and makes the topping soggy.
5. This batter is thick — much thicker than a standard poured cake batter. That’s intentional and correct, but it surprises most people the first time they make it. Here’s the easiest method: drop spoonfuls of batter across the bottom of the greased pan, then use wet fingertips or a small offset spatula to gently press and spread it into an even layer. Don’t worry about getting it perfectly smooth — the jam and crumb topping will cover any uneven patches.
6. For the top layer, drop small spoonfuls of the remaining batter over the jam layer and gently spread them together as best you can. It doesn’t need to fully cover the jam — some jam peeking through is fine and looks beautiful when baked.

Troubleshooting ~ Why didn’t My Coffee Cake Turn out?

• My batter was too thick to spread. Correct — this batter is intentionally thick from the cold-butter method. Use wet fingertips or a spatula dipped in water to press and spread it rather than trying to pour it. If it’s genuinely impossible to work with, check that you measured the flour correctly — spoon and level rather than scoop.
• My cake is raw in the center. The 50-55 minute bake time is a guide — ovens vary and the jam layer adds moisture that can extend bake time. If a toothpick comes out with wet batter (not just jam), tent the top loosely with foil to prevent over-browning and continue baking in 5-minute increments. The internal temperature should reach 200-205°F.
• The jam sank to the bottom. The batter base layer wasn’t thick enough. Make sure two-thirds of the batter goes on the bottom — it should be a generous, even layer at least ¾ inch deep. If the base is too thin the jam seeps through during baking.
• My crumb topping isn’t crumbly — it’s a paste. The butter for the crumb topping was too soft. Use cold butter cut into small pieces and work quickly. The mixture should resemble coarse sand with pea-sized butter pieces, not a smooth paste.
• The almonds burned on top. Your oven runs hot, or the cake was on a rack that’s too close to the top element. Move to the center rack and tent loosely with foil for the last 15 minutes of baking if the almonds are browning too fast.
• The glaze soaked in and disappeared. The cake was still warm when you added it. Wait until the cake is fully cooled to room temperature before drizzling the glaze — a cool cake lets the glaze set on the surface rather than absorbing into it.

Storing & Freezing leftover Raspberry Coffee Cake

Make ahead: Bake completely, cool, and cover tightly at room temperature. Add the powdered sugar glaze the morning you plan to serve it. The cake is genuinely better on day two once the jam and almond flavors have had time to deepen — making it the night before for a morning brunch is actually ideal.

Room temperature: Cover tightly with plastic wrap or foil and store at room temperature for up to 3 days. The crumb topping softens slightly overnight but the flavor is at its best on day two.

Refrigerator: Store covered in the refrigerator for up to 5 days. Let it come to room temperature before serving — cold coffee cake can taste dense and dry but 20-30 minutes on the counter brings it right back.

Freezer: This cake freezes well for up to 3 months. Freeze before adding the glaze — wrap individual slices in plastic wrap and store in a freezer bag for grab-and-go portions, or wrap the whole cake tightly and freeze. Thaw overnight in the refrigerator, bring to room temperature, then add the glaze before serving.

Different Variations of Coffee Cake Flavors

Different jam flavors — strawberry, blackberry, apricot, blueberry, or cherry jam all work beautifully with the almond extract. Lemon curd is an especially good swap — the tartness against the sweet crumb topping is wonderful.

Fresh berry version — replace the jam with 1½ cups of fresh or frozen raspberries tossed with ¼ cup sugar and 2 tablespoons cornstarch. The fresh berry version is more tart and slightly less sweet than the jam version.

Add cream cheese — drop small spoonfuls of sweetened cream cheese (4 oz cream cheese + 2 tablespoons sugar + ½ teaspoon vanilla) over the jam layer before adding the top batter layer. It adds a rich, tangy creaminess that tastes like a cross between coffee cake and cheesecake.

Mini loaf pans — divide the batter between two greased 9×5 loaf pans and bake at 350°F for 45-50 minutes. Makes two loaves — keep one and give one away.

Lemon almond version — add the zest of one lemon to the batter and use lemon curd instead of raspberry jam. Replace the plain powdered sugar glaze with a lemon glaze — whisk 1 cup powdered sugar with 2 tablespoons fresh lemon juice.

Can I use fresh raspberries instead of raspberry jam?

Yes! Toss 1½ cups fresh raspberries with 2 tablespoons sugar and 1 tablespoon cornstarch before layering.

Can I substitute almond extract?

Absolutely, you can omit it or replace it with an additional ½ teaspoon of vanilla extract. The flavor will be slightly less nutty, but still delicious.

How do I prevent the crumb topping from sinking into the cake?

Make sure the topping is crumbly, and sprinkle it gently over the batter right before baking. Using cold butter in the topping helps it hold its shape.

Can I make this coffee cake gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend, but the texture may be slightly different—use a blend that contains xanthan gum for best results.

Try more of our favorite coffee cake recipes here:

• Pumpkin Coffee Cake combines tender cake mix and pumpkin with a rich, buttery brown sugar streusel. Bursting with warm Fall spices, it’s an easy, cozy treat everyone will enjoy.
• Warm, comforting, and lightly sweet, this Apple Oatmeal Coffee Cake is the perfect treat for any time of day. Packed with tender diced apples, hearty oats, and a touch of cinnamon, it’s a cake that feels cozy and wholesome with every bite.
• Easy Cinnamon Coffee Cake is soft, moist, and packed with warm cinnamon flavor, making it a beloved classic. Simple to make, it’s perfect for bakers of any skill level.
• Simple to make and loved by everyone, this Raspberry Cream Cheese Coffee Cake is perfect for mornings or brunch.
• Cranberry Coffee Cake made with fresh cranberries and spiced with cinnamon and nutmeg for a cozy, festive flavor. A great treat for holiday mornings!
• Our recipe for Homemade Pecan Coffee Cake is easy to make and packed with flavor, featuring a buttery, spiced pecan streusel. Simple yet delicious, it’s a breakfast favorite everyone will love.

Raspberry Almond Coffee Cake features a tender vanilla batter layered with sweet raspberry jam and topped with a buttery, almond-studded crumb. Delicious and easy, it’s perfect for brunch or breakfast gatherings.