Description

An easy, no-mixer-required coffee cake featuring a tender vanilla batter, juicy raspberries, and a crunchy almond-butter crumb topping. Perfect for weekend breakfasts or meal prep.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120g) full-fat sour cream
1 cup (125g) all-purpose flour (for topping)
1/2 cup (100g) packed brown sugar
1/2 cup (115g) cold unsalted butter, cubed
1/2 cup (50g) sliced almonds
1/2 teaspoon cinnamon
1 1/2 cups (150g) fresh or frozen raspberries

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and line the bottom with parchment paper if desired.
In a medium bowl, whisk together 1 cup flour, brown sugar, cinnamon, and sliced almonds. Add cold cubed butter and cut in with a fork until the mixture resembles coarse, wet sand. Set aside.
In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2-3 minutes with a mixer or 5 minutes by hand).
Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until just combined.
Gradually add dry ingredients to wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
If using frozen raspberries, toss them in a tablespoon of flour first. Gently fold raspberries into the batter.
Pour half the batter into the prepared pan. Sprinkle half the crumb topping over the batter. Add remaining batter and top with remaining crumbs.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use cold butter for the crumb topping to ensure crunchiness. If using frozen raspberries, do not thaw them; toss in flour to prevent sinking. The cake tastes better the next day as flavors meld. Can be stored at room temperature for 2 days or refrigerated for up to 5 days. Can also be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 280
Sugar: 22
Sodium: 150
Fat: 13
Saturated Fat: 7
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: coffee cake, raspberry cake, almond crumb cake, breakfast recipe, easy baking, weekend brunch, meal prep breakfast