Raspberry Almond Coffee Cake Recipes

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RASPBERRY-ALMOND COFFEE CAKE



Raspberry-Almond Coffee Cake image

Trying to add a little wholesomeness to your baking? Try this fruity version with whole wheat flour.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 16

3/4 cup milk
1/2 cup butter or margarine, melted
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup Gold Medal™ whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/4 cup sliced almonds
1/2 cup powdered sugar
1 tablespoon butter or margarine, softened
3 to 4 teaspoons milk
1/4 teaspoon almond extract

Steps:

  • Heat oven to 350°F. Spray 9-inch round or square pan with baking spray with flour.
  • In medium bowl, beat 3/4 cup milk, 1/2 cup melted butter, the vanilla, 1/2 teaspoon almond extract and the egg with wire whisk or spoon until well blended. Stir in flours, granulated sugar, baking powder and salt. Gently fold in raspberries. Spread in pan. Sprinkle almonds evenly over batter.
  • Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes.
  • In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 65 mg, Fat 3, Fiber 3 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 22 g, TransFat 1/2 g

RASPBERRY-ALMOND COFFEE CAKE



Raspberry-Almond Coffee Cake image

This fruity raspberry almond coffee cake is an awesome brunch treat. If you can't find raspberries, try blueberries or strawberries. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 16

2 cups all-purpose flour
3/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/3 cup unsweetened applesauce
1/3 cup butter, melted
1/2 teaspoon almond extract
2 cups fresh or frozen raspberries
TOPPING:
2/3 cup sliced almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened. Gently fold in raspberries., Transfer batter to a 13x9-in. baking pan coated with cooking spray. In a small bowl, mix topping ingredients; sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Serve warm.

Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY ALMOND COFFEECAKE



Raspberry Almond Coffeecake image

This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.

Provided by Melissa Marsh

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 15

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
¼ cup sliced almonds
¼ cup sifted confectioners' sugar
1 teaspoon milk
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  • Combine raspberries and brown sugar in a bowl. Set aside.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
  • Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  • Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g

RASPBERRY-MARZIPAN COFFEE CAKE



Raspberry-Marzipan Coffee Cake image

Layers of almond-flavored marzipan, raspberries and streusel result in a coffee cake that's as fun to look at as it is to eat!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 14

1/3 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/4 cup firm butter or margarine
1/3 cup slivered almonds
2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
1/2 package (7- or 8-oz size) almond paste, finely chopped
1 cup fresh or unsweetened frozen (thawed) raspberries

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.
  • In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg

RASPBERRY ALMOND COFFEE CAKE



Raspberry Almond Coffee Cake image

This is a recipe from my Mom and I've had to be a detective to figure out where she got it from. I think this one is from Cooking Light because it seems to be somewhat 'lightened'. The original recipe called for 2 T. of margarine but we don't use margarine in my house so I've replaced it with butter. Use the margarine if you wish (margarine has trans fats but I won't do the lecture).

Provided by Hey Jude

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

1 cup fresh raspberry
3 tablespoons brown sugar
1 cup flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
cooking spray
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon skim milk
1/4 teaspoon vanilla extract

Steps:

  • preheat oven to 350°.
  • Combine raspberries and brown sugar in a bowl, set aside.
  • Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoons vanilla and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
  • Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes on a wire rack.
  • Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

Nutrition Facts : Calories 181.8, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.8, Sodium 145.8, Carbohydrate 32.4, Fiber 1.5, Sugar 18.9, Protein 3.6

RASPBERRY ALMOND COFFEE CAKE



Raspberry Almond Coffee Cake image

Make and share this Raspberry Almond Coffee Cake recipe from Food.com.

Provided by Charlotte J

Categories     Breads

Time 55m

Yield 1 8inch round cake

Number Of Ingredients 16

1 cup fresh raspberry
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
1 egg, beaten
cooking spray
sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

Steps:

  • Combine raspberries and brown sugar in a bowl.
  • Set aside.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
  • Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.
  • Stir just until moist.
  • Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.
  • Spread raspberry mixture evenly over the batter.
  • Spoon remaining batter into pan.
  • Top with almonds.
  • Bake for 40 minutes, in an 350 degree oven.
  • Or until a wooden pick inserted in center comes out clean.
  • Let cool for 10 minutes on a wire rack.
  • Invert onto a serving dish.
  • Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
  • Stir well.
  • Drizzle glaze over cake.

Nutrition Facts : Calories 1567.3, Fat 52.7, SaturatedFat 29.7, Cholesterol 307.6, Sodium 1172.2, Carbohydrate 252.3, Fiber 11.4, Sugar 146.6, Protein 23.5

RASPBERRY-ALMOND COFFEE CAKE



Raspberry-Almond Coffee Cake image

You can never have too many raspberries, or raspberry recipes!

Provided by Renee Pottle

Categories     Breakfast

Time 1h

Yield 16 slices

Number Of Ingredients 11

2 ½ cups fresh raspberries, divided
⅓ cup slivered almonds
½ cup unsalted butter, softened
1 cup sugar
3 large eggs
1 tsp almond extract
1 cup plain or raspberry flavored yogurt (low-fat is fine, do not use non-fat)
2 cups unbleached, all-purpose flour
1 tsp baking powder
1 tsp baking soda
Dash salt

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 10-cup tube pan. Gently layer raspberries evenly in the pan. Sprinkle with slivered almonds.
  • Cream butter, sugar, and eggs until light and fluffy. Beat in almond extract and yogurt.
  • In another bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture, beating until just combined.
  • Fold in remaining raspberries (1 cup).
  • Spread batter over the raspberry-almond combination in the tube pan.
  • Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven. Let cool in pan for 10 minutes.
  • Remove cake from pan. Sprinkle with powdered sugar before serving if desired.

GLUTEN-FREE RASPBERRY-ALMOND COFFEE CAKE



Gluten-Free Raspberry-Almond Coffee Cake image

This delicious gluten-free coffee cake is great for brunch or dessert!

Provided by Susan

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 50m

Yield 10

Number Of Ingredients 13

1 cup blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 eggs
¼ cup butter, melted
¼ cup honey
1 tablespoon vanilla extract
½ cup raspberry jam
½ cup slivered almonds
½ cup confectioners' sugar
1 tablespoon milk
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
  • Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
  • Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
  • Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.

Nutrition Facts : Calories 192.6 calories, Carbohydrate 25.6 g, Cholesterol 68.1 mg, Fat 8.9 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 176.5 mg, Sugar 23.8 g

ALMOND-BERRY COFFEE CAKE



Almond-Berry Coffee Cake image

Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 20

1 cup all-purpose flour
2/3 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sliced almonds, toasted
1/2 cup (1 stick) unsalted butter, softened
1/4 teaspoon pure almond extract
Vegetable oil, cooking spray
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (about 1 1/2 cups) raspberries
2/3 cup blackberry jam
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 1/4 teaspoons finely grated lemon zest
3 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups sour cream

Steps:

  • Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
  • Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
  • Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
  • Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
  • Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.

RASPBERRY SOUR CREAM COFFEE CAKE



Raspberry Sour Cream Coffee Cake image

Coffee and cake are like a wink and a smile. You'll take one without the other, but given a choice, you want the pair. This fresh and fruity breakfast pastry is perfect for brunch. A drizzle of icing adds a nice finishing touch. -Debbie Johnson, Centertown, MO

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 17

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg, room temperature
2/3 cup sour cream
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds
ICING:
1/4 cup confectioners' sugar
1-1/2 teaspoons 2% milk
1/4 teaspoon vanilla extract
Additional raspberries, optional

Steps:

  • Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick)., Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.

Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 154mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

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RASPBERRY RICOTTA CAKE WITH ALMONDS - FROM A CHEF'S KITCHEN
2020-05-09 Preheat oven to 350 degrees. Line a 9-inch diameter cake pan with parchment paper and spray with cooking spray. Combine flour, sugar, baking powder and salt in a large bowl. Whisk together eggs, ricotta and vanilla until smooth in another bowl then stir into dry ingredients.
From fromachefskitchen.com


RASPBERRY CREAM CHEESE COFFEE CAKE - THROUGH HER LOOKING GLASS
2019-03-13 Filling: In small bowl, beat cream cheese until light and fluffy. (With no lumps.) Beat in sugar and one egg until well blended. Pour filling mixture into batter lined pan. Spoon raspberry preserves evenly on top of cream cheese filling. With a spatula, push down batter on sides of pan, until batter is even with filling.
From throughherlookingglass.com


RASPBERRY ALMOND COFFEE CAKE - TUTTI DOLCI
2018-05-07 Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F).
From tutti-dolci.com


RASPBERRY ALMOND COFFEE CAKE - RECIPE | COOKS.COM
Pre-heat oven to 400°F. Lightly grease large cookie sheet or pizza pan. Mix baking mix, butter, and sugar in medium bowl until crumbly. Stir in milk until dough forms; beat 15 strokes.
From cooks.com


RASPBERRY ALMOND CAKE - BETTER HOMES & GARDENS
This iced coffee cake is hiding a fruity surprise! Whether you serve this Raspberry Almond Cake for brunch or dessert, you'll be delighted by the raspberry and brown sugar filling. ... Recipes and Cooking; Raspberry Almond Cake; Raspberry Almond Cake. …
From bhg.com


DARK CHOCOLATE RASPBERRY COFFEE CAKE - SALLY'S BAKING ADDICTION
2019-12-23 Make the cake: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and …
From sallysbakingaddiction.com


ALMOND RASPBERRY COFFEE CAKE RECIPE - COOK.ME RECIPES
2019-07-22 This magnificent Almond Raspberry Coffee Cake is one of my favorite cakes to bake. This recipe serves up a very generous sized cake with 10 hearty slices. An easy and moist, lemon and sour cream batter filled with fresh raspberries in between two layers and topped with sliced almonds and raspberry halves, sprinkled with powdered sugar once cooled.
From cook.me


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