This raspberry coffee cake has a light texture and perfect crumb. Filled with tart raspberries and topped with crunchy almonds, this coffee cake makes for a beautiful addition to any brunch menu.
6ouncesfresh or frozen raspberriesif using frozen, do not thaw
Instructions
Preheat oven to 325°F. Spray a 9-inch springform pan or a 9x13-inch cake pan with nonstick spray. Set aside.
Make the topping:
In a small bowl, combine the ½ cup cake mix and brown sugar. Using a pastry blender, cut the cold butter into the dry ingredients until the mixture resembles coarse meal. Stir in the almonds. Set aside.
Make the cake batter:
In a large bowl, add the remaining cake mix, buttermilk, softened butter, eggs, and almond extract. Using an electric mixer, mix on low speed for about 1 minute to combine, then increase the speed to medium and mix for an additional 2 minutes. Scrape down the sides of the bowl with a spatula as needed.
Gently fold in the raspberries and spread the batter into the prepared pan.
Sprinkle the topping over the cake batter, using your hands to form it into small clumps as you go.
Bake for 1 hour if using a 9-inch springform pan or for 40 minutes if using a 9x13-inch pan, or until a toothpick or cake tester inserted in the center comes out clean.
Set the pan on a wire rack to cool completely. If baked in a springform pan, once cool, run a knife or offset spatula around the edges of the pan before removing the sides of the springform. If desired, use an offset spatula to loosen the cake from the base of the pan and slide it onto a serving plate.
Dust with powdered sugar before serving.
Notes
Store leftovers covered at room temperature for 2-3 days or in the refrigerator for up to 4 days.Adapted from a 2003 clipping from Woman’s Day magazine.