Raspberry-Almond Coffee Cake

Total Time Prep: 20 min. Bake: 30 min. + cooling
Yield 15 servings
Test Kitchen Approved
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

Ingredients

  • 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

Directions

  1. 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.
  2. 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

1 piece: 229 calories, 7g fat (3g saturated fat), 40mg cholesterol, 207mg sodium, 38g carbohydrate (23g sugars, 2g fiber), 4g protein.

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
Recipe Creator
Community Cook

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