Raspberry Almond Coffee Cake
Raspberry Almond Coffee Cake made with a vanilla batter layered with raspberry jam and a buttery crumb topping that's dotted with sliced almonds. Perfect for brunch!
Servings: 16 servings
Calories: 429kcal
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup cold butter
- 2 eggs
- 1 cup milk
- 1 tsp vanilla extract
- ½ tsp almond extract
Toppings:
- 1 ½ cups raspberry jam
- ½ cup flour
- ½ cup sugar
- ¼ cup cold butter
- ½ cup sliced almonds
- ⅓ cup powdered sugar optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with non stick spray and set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Cut in butter until mixture is crumbly.
- In another bowl, whisk together the eggs, milk, vanilla, and almond extract. Stir into dry ingredients.
- Spread two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon raspberry jam over the top to within 1 in. of edges. Top with remaining batter.
- For crumb topping, combine ½ cup each flour and sugar in a bowl; cut in ¼ cup butter until mixture is crumbly. Sprinkle over batter, then top with almonds. Bake at 350° for 50-55 minutes or until a toothpick inserted near center comes out clean and top is lightly browned. Enjoy!
- Optional: Whisk together ⅓ cup powdered sugar and 1 TBSP hot water, then drizzle over cooled cake.
Notes
Cover leftover cake and enjoy within 5 days. Cake can be frozen for up to 1 month.
Nutrition
Calories: 429kcal | Carbohydrates: 66g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 285mg | Potassium: 190mg | Fiber: 2g | Sugar: 38g | Vitamin A: 505IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg