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.

Raspberry Streusel Coffee Cake Recipe

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

Special Equipment: An 8-inch round cake pan with sides at least 2-inches deep (such as a springform pan*)

Raspberry Streusel Coffee Cake Recipe

  • Quick Glance
  • 40 M
  • 1 H, 40 M
  • Serves 12 to 16


  • 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.


  • 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.
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