Raspberry Almond Coffee Cake
A moist and flavorful coffee cake featuring raspberry and almond flavors, topped with a sweet glaze. Perfect for breakfast, brunch, or a delightful snack.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spread almonds in a single layer on an ungreased baking sheet.
- Bake for 5 to 7 minutes or until light golden brown.
- Allow almonds to cool, then chop and set aside.
- In a mixing bowl, combine raspberry muffin mix, 2 tablespoons of milk, sour cream, and sugar; mix until well blended.
- Pour batter into a greased baking pan.
- Sprinkle the chopped almonds over the batter.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- In a small bowl, mix sifted confectioners' sugar with 2 tablespoons of milk to make glaze.
- Drizzle glaze over the cooled coffee cake before serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of almond extract to the batter. If you don't have raspberry muffin mix, you can substitute it with a basic vanilla or almond muffin mix and add fresh raspberries. For a nut-free version, simply omit the almonds or replace them with sunflower seeds to maintain crunch.
Serving Suggestions
This Raspberry Almond Coffee Cake is perfect for brunch or as a delightful afternoon snack. Serve it alongside a cup of coffee or tea, and consider pairing it with a dollop of whipped cream or fresh berries for added freshness. It also pairs beautifully with Nora'S Homemade Tomato Soup for a satisfying meal.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Almond Coffee Cake contains roughly 164 calories, with 1g protein, 40g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of muffin mix?
Yes, you can use fresh raspberries! Substitute the muffin mix with a basic vanilla or almond muffin recipe and fold in about 1 to 1.5 cups of fresh raspberries for a homemade touch. Adjust the sugar accordingly since fresh raspberries are less sweet than the mix.
How can I make this coffee cake gluten-free?
To make this coffee cake gluten-free, you can use a gluten-free all-purpose flour blend in place of the muffin mix. Ensure that the baking powder used is also gluten-free, and you may need to adjust the liquid slightly for the best texture.
Can I freeze the coffee cake?
Absolutely! You can freeze the coffee cake after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and reheat if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).