Raspberry Streusel Coffee Cake

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.

Four wedges of raspberry streusel coffee cake on a white wooden background.

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

  • Quick Glance
  • Quick Glance
  • 40 M
  • 1 H, 40 M
  • Serves 12 to 16
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Special Equipment: An 8-inch (20-cm) round cake pan with sides at least 2-inches deep (such as a springform pan*)

Ingredients

  • For the frangipane
  • For the coffee cake

Directions

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.

Print RecipeBuy the Everyday Delicious cookbook

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    *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 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!

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    Comments

    1. 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?

      1. Denise, that will work well. Just get them finely ground but avoid making almond butter!

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