Raspberry streusel coffee cake isn’t just for breakfast. It’s buttery and almond-y and just all around lovely. And gonna knock your socks off.
The secret ingredient in this raspberry streusel coffee cake? Frangipane, a crumbly and intensely almond-flavored paste that’s similar to marzipan. The sweet almond loveliness of the frangipane is balanced by bursts of tart raspberry in this dense, buttery coffee cake. And lest you think coffee cake is best for breakfast or brunch, this recipe makes something that could—and should—be enjoyed any time of day. Maybe even multiple times a day.–Monica L. Helton
Raspberry Streusel Coffee Cake
- Quick Glance
- 40 M
- 1 H, 40 M
- Serves 12 to 16
Special Equipment: An 8-inch round cake pan with sides at least 2-inches deep (such as a springform pan*)
- For the frangipane
- 3 tablespoons (43 g or 1 1/2 ounces) unsalted butter, at room temperature, OR 4 tablespoons (63 g or 2 1/4 ounces) almond butter
- 1/4 cup (53 g or 2 ounces) light brown sugar
- 1 teaspoon (5 ml) almond extract
- 1 large egg
- 2 tablespoons (15 g) all-purpose flour
- 1/4 teaspoon (1 g) kosher salt
- 1/2 cup (45 g or 1 3/4 ounces) ground almonds
- For the coffee cake
- 2 cups (240 g or 8 1/2 ounces) all-purpose flour
- 3/4 cup (150 g or 5.25 ounces) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1/4 teaspoon (1 g) kosher salt
- 2/3 cup (141 g or 5 ounces) unsalted butter, cold and cut into small chunks
- 1/3 cup (84 g or 3 ounces) plain yogurt (do NOT use Greek yogurt)
- 2 large eggs
- 1 teaspoon (5 ml) almond extract
- Frangipane (see above)
- 1 cup (110 g or 4 ounces) raspberries (fresh or frozen), or more to taste
- Make the frangipane
- 1. Using a stand or hand mixer, beat together the butter (or almond butter) and sugar until light and fluffy, 2 to 4 minutes. Mix in the almond extract and egg until incorporated.
- 2. Switch from the mixer to a spoon and stir in the flour, salt, and ground almonds until smooth. Set aside at room temperature while you make the cake batter.
- Make the raspberry streusel coffee cake
- 3. Preheat the oven to 350°F (177°C). Butter and flour an 8-inch round cake pan with sides at least 2 inches deep and preferably 2 1/2 inches deep (such as a springform pan*).
- 4. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the butter and use your fingertips to rub the cubes into the flour mixture until no large chunks remain. Set aside 3/4 cup (100 g or 3 1/2 ounces) of this streusel mixture for the topping.
- 5. In a small bowl, mix the yogurt, eggs, and almond extract until smooth.
- 6. Add the yogurt mixture to the large bowl with the flour mixture and stir just until combined. The batter will be incredibly thick. Scrape the batter into the prepared pan and use a spatula to smooth the top.
- 7. Dollop the frangipane over the batter and use a knife to lightly swirl the frangipane through the batter. Scatter the raspberries over the top and sprinkle with the reserved streusel.
- 8. Bake the cake for 45 to 60 minutes, until the top is lightly browned and slightly domed and a toothpick or skewer inserted deep in the center of the the cake comes out clean. You’ll want to start checking your cake after 30 minutes to see if the top is browning and, if necessary, loosely cover it with foil to prevent it from overbrowning.
- 9. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. The coffee cake is lovely when served warm from the oven although if you have the willpower to wait until the next day, you’ll find that the flavors and textures are much more melded and even more harmonious.
*HOW TO USE A SPRINGFORM PAN FOR THIS COFFEE CAKE
- If you use a springform pan to make this raspberry streusel coffee cake, first wrap the bottom and sides with a couple layers of aluminum foil. Then place the pan on a rimmed baking sheet to prevent any batter from potentially making a mess of the bottom of your oven.
Recipe Testers Reviews
If you love the combination of raspberry and almond flavors, as I do, this raspberry streusel coffee cake will not disappoint! It’s very simple to make and absolutely delicious. The cake itself is moist with a tender crumb, and the almond flavor is noticeable without being overwhelming. The frangipane (which comes together in no time at all) adds additional depth of flavor, and the tartness of the raspberries (I used frozen) is balanced by the sweetness of the streusel crumble topping. Being a die-hard raspberry fan, the only thing I would do differently next time is to use 1 1/2 cups raspberries instead of 1 cup (although 1 cup was perfectly enjoyable and may be enough for most people). Overall, this coffee cake is a winner and would be perfect as a brunch dish or a sophisticated tea-time snack. I wish I could tell you how well the cake keeps, but my family ate it all in one day!
The mention of frangipane immediately reeled me in. I love all things almond and especially almond desserts. Fruit and almond is a classic pairing. This recipe really lets the flavors of the almond and raspberry shine through by using restraint with sugar. The cake's texture is dense, almost like a buttery pound cake. It is lightened with the addition of the streaks of frangipane. The streusel settles around the raspberries while baking creating a beautiful, slightly crisp, golden brown topping. While this cake was good when I tried it after it had cooled slightly after coming out of the oven, it was even tastier when I served for breakfast the next morning at room temperature. I could distinctly taste each aspect of the cake - the buttery cake layer, frangipane swirls and tart raspberries. This cake paired beautifully with a fresh brewed cup of coffee. While I would classify it as a breakfast coffee cake, it can be enjoyed any time of day. I already indulged in a second piece with a cup of tea this afternoon. There will probably be a piece around dinnertime (before or after) as well. As I said— I do love all things almond!
I enjoyed the flavor combination of bright tart raspberries with the almond frangipane in this raspberry streusel coffee cake. The streusel had a soft sandy texture and offered a nice contrast to the biscuit-like texture underneath. It was also nice to be able to use the streusel as the base of the cake batter. The cake domed nicely and the 8-inch cake pan was a perfect size. The finished product is a bit on the drier side, almost biscuit-y, although not unpleasantly so on the first night. I do fear by day 2 or 3 though it will eat too dry unless microwaved. I really really enjoyed the raspberries. I might consider adding them throughout this batter—of course this might add a bit of moisture as well.
I love the straightforwardness of this raspberry streusel coffee cake—what you see is what you get. The raspberries and the almond flavor make this cake perfection without being overly sweet. The buttery goodness of this cake begs for a cup of tea (or coffee, if that's your thing) to accompany it. It was also very easy to make and would be delicious made with many types of fruit. I can't wait to try it again! I used an 8-inch springform pan, which worked really well for this thick batter. It made for a really pretty finished cake as well.
First I made the frangipane mixture. Although the frangipane didn't look like much it was enough to make the whole cake. I wondered why the recipe stated that both baking powder and baking soda should be used, but I did as the recipe said. I used fresh raspberries which looked moist and colorful in the cake. If I was making the cake again I would perhaps add the frangipane to the cake batter and mix it through so that it was a more consistent texture and taste. I didn't need to cover the cake with foil during cooking but my actual cooking temperature seemed quite low and therefore unlikely to burn the cake. This was a very nice cake to have with coffee—it looks attractive with the streusel topping and was tasty and moist. I would have liked it to taste more strongly of frangipane. There was sometimes a crunchy texture which I attributed to the light brown sugar. I wasn't particularly keen on this texture and might use granulated sugar instead.
What a surprisingly delightful coffee cake! Based on the picture, the cake appeared like it might be on the heavier side. Even when I used my stand mixer to combine the ingredients, the heavy batter made me wonder if this would be a denser style of cake. I was pleasantly surprised to find that the cake was rather light and moist yet sturdy with a crumb unlike any cake I've baked before. If I had to compare it to any style of cake, I would say it is most like a coffee cake. I absolutely love to eat and bake coffee cake—I've made many versions over the years—but I would opt for this recipe over a traditional coffee cake any day—and that's saying a lot. The flavors of the almond and frangipane aren't overpowering yet lend a subtle almondy sweetness to the cake and the frangipane also provides the necessary moisture. When I swirled in the frangipane, I just incorporated it into the top third of the cake batter without being overly fussy about the an actual swirl. It blended in beautifully and baked into the cake and created a great top layer. The raspberries studded on the top of the cake number just enough to make you go in search for the next one until all of a sudden your entire slice of cake has completely disappeared. The streusel topping yields more of a “crackle” to the top of the cake which I was happy about as I tend to not like an overly floury crumble on my cake. I baked the cake in an 8 inch wide by 2 1/2 inch deep dish pie dish and it was the perfect size bakeware for the recipe. I served this cake warm after letting it cool for 10 to 15 minutes. I found this cake to be outrageously delicious served still slightly warm—it's when the moistness of this cake shines the brightest although the cake is still enjoyable when cool. This cake was enjoyed by all who shared it with me. Just a quick note about the frangipane: It was hard to see a swirl because it blended into the cake color fairly easily so in the end I just mixed it into the top 1/3 of the cake and didn't worry about it “disappearing” into the cake.
I found this cake to be quick and easy to make for a lovely dessert at the end of a meal or to be added to a brunch menu. It has a rich almond flavor which is accented by the raspberries. I found that frozen raspberries worked well in this recipe so it could easily be made with ingredients you have on hand. Brew up some strong coffee and enjoy!
The whole time I was preparing this apple streusel coffee cake recipe, I kept checking to see if I had missed a step because it didn't seem right to me. The batter was thick and I wasn't sure if I had prepared the frangipane correctly. I was shocked that the cake came out very tender and delicious! The frangipane and raspberries sat at the top, which was okay, but I would rather have had them spread more evenly throughout the cake. All in all, the cake was moist and delicious. Next time I would add more raspberries and almond extract to the cake. I was able to cut this cake into 8 nice slices.