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
*Can I add frozen berries to this raspberry streusel coffee cake?
Sometimes frozen fruit is the only option—in the middle of the week, in the middle of the winter—and it’s perfectly acceptable in baking. But frozen berries do require a little bit of extra care. To prevent colors from bleeding, rinse the berries first. If whatever you’re making has a short cook time, like pancakes, thaw those berries first. In the case of a streusel-topped coffee cake, you can use them thawed or still frozen. Just remember that adding cold berries to your batter might also add a few minutes to cooking time and a touch extra moisture to your cake.
Raspberry Streusel Coffee Cake
- An 8-inch (20-cm) round cake pan with sides at least 2-inches deep (such as a springform pan*)
For the frangipane
- 3 tablespoons (1 1/2 oz) unsalted butter at room temperature, OR 4 tablespoons (63 g or 2 1/4 ounces) almond butter
- 1/4 cup light brown sugar
- 1 teaspoon almond extract
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup ground almonds
For the coffee cake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup (5 oz) unsalted butter cold and cut into small chunks
- 1/3 cup plain yogurt (do NOT use Greek yogurt)
- 2 large eggs
- 1 teaspoon almond extract
- Frangipane (see above)
- 1 cup raspberries (fresh or frozen)* or more to taste
Make the frangipane
- 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.
- Switch from the mixer to a spoon and stir in the flour, salt, and ground almonds until smooth. Let the mixture rest at room temperature while you make the cake batter.
Make the raspberry streusel coffee cake
- 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*).
- 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.
- In a small bowl, mix the yogurt, eggs, and almond extract until smooth.
- 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.
- 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.
- 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.
- 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. Originally published March 11, 2017.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
If you love the combination of raspberry and almond flavors, as I do, this raspberry streusel coffee cake won’t 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. 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 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).
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 coffee cake 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’s 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.
I found this raspberry streusel coffee 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!
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. 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 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 it was still enjoyable when cool. This cake was enjoyed by all who shared it with me.
The whole time I was preparing this raspberry 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.
I used fresh raspberries which looked moist and colorful in the cake. This was a very nice cake to have with coffee—it looks attractive with the streusel topping and was tasty and moist.
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 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. 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.
I find almond flour which assume is not a substitute for ground almonds. For this recipe do I simply spin blanched almonds in food processor until gritty?
Denise, that will work well. Just get them finely ground but avoid making almond butter!