Almond Raspberry Coffee Cake (VIDEO)

Cake-like batter with a cream cheese layer, fresh raspberries and sliced almonds! This Almond Raspberry Coffee Cake Recipe is going to become your new favorite easy coffee cake recipe.

This coffee cake is ideal to serve for breakfast, brunch, as a dessert or just as a snack.

Almond Raspberry Coffee Cake on a Cake Stand.

Pin this recipe HERE! Follow Valentina’s Corner on Pinterest for more inspiration!


My friends, this new coffee cake I am sharing today will become your new go-to dessert recipe! The batter is between a cake and a sweet bread, combined with fresh raspberries and almond. This is the ideal slice of cake you want with your morning coffee or tea.

You can add almonds to taste. The recipe calls for 1/4 cup sliced almost, you can add more or less! 🙂

Can I substitute almonds?

Yes, you can!

If you don’t like almonds, you can leave them out completely or substitute them for cube white chocolate. So GOOD!


Let’s talk cream cheese. So, I had this crazy idea of fresh raspberries in a simple coffee cake. The first trial came out a bit dry and too simple. I love sharing my trials with my kids and listening to their feedback. When our oldest tried this cake, he gave the idea of a cream cheese layer! I tried it and it was a HUGE hit with our family. Everyone agreed – cream cheese layer for the win.

A cream cheese layer combined with the cake and fresh raspberries is a combination like no other!

Sliced Almond Raspberry Coffee Cake on a Cake Platter.


The inspiration for this recipe came from our popular Lemon Blueberry Bread Loaf. I love how the lemon and blueberries compliment each other when served as a sweet bread. So, I wanted to create something similar but using raspberries and serving it as a cake and not a bread loaf. I think it came out beautiful and is genius.

Close up Raspberry coffee cake on a cake stand.


I love to bake for my family. It’s so therapeutic (yes, I am weird). My husband and our boys love dessert. They enjoy cakes most. However, most cakes just take forever to bake. I don’t have that kind of time. That’s why I love this easy cake recipe. It’s super simple to throw together and the results are just as impressive as an elegant cake that took 2 hours from start to finish. #KeeperRecipe

A whole coffee cake with triple berries with a mint leaf.


Be sure to spread out the batter and cream cheese layer evenly. Often times when baking with a thick batter, the batter has the thickest coat in the middle of the cake. Try to spread out the batter so its even throughout the cake.

Same with the cream cheese layer. Add small portions of the cream cheese throughout the cake, it will be easier to spread (Don’t just put all of the cream cheese into the center and spread try to spread it.) Be sure the edges of cake have the same amount of cream cheese as the center. Or else the edges will start to overcook while the center will be dry.

When you add the raspberries to the over the cream cheese. Push them down into the cream cheese layer so it will be easy to spread the remaining batter. (I forgot to do this in the video.)

This recipe has been UPDATED! There was MISPRINT in the original post. I APOLOGIZE!! <3

Try these other RECIPES:

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5 from 7 votes

Almond Raspberry Coffee Cake

Cake-like batter with a cream cheese layer, fresh raspberries and sliced almonds! This Almond Raspberry Coffee Cake Recipe is going to become your new favorite easy coffee cake recipe for breakfast, brunch or as a dessert.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: coffee cake
Servings: 10 servings
Calories: 419kcal
Author: Valentina's Corner


coffee cake-

  • 3 large eggs
  • 1 cup sugar
  • 4 Tbsp butter, room temp
  • ½ cup sour cream
  • ¼ cup oil
  • 1 Tbsp lemon juice
  • 2 tsp. baking powder
  • 2 cup flour
  • 10 oz raspberries
  • 1/4 cup sliced almonds

cream cheese layer-

  • 8 oz. cream cheese
  • 1/3 cup sugar


  • Prepare a 10" springform pan. Add parchment to the bottom of the pan. Close sides. Butter sides and bottom of the pan. 
  • Preheat oven to 375°F.
  • Combine eggs, sugar, and softened butter. Mix 2 minutes. 
  • In another bowl, combine and sour cream, oil, and lemon juice. Mix1 minutes.
  • Add the sour cream mixture to the egg mixture. Give a quick mix.
  • Mix together the flour and baking powder. Add half of the flour, mix. Add the remaining flour, mix again.
  • In a bowl combine sugar and cream cheese, and mix.
  • Pour about ¾ of the cake batter into the springform pan, spreading evenly. Add cream cheese layer distributing it evenly.
  • Add 6 oz of the raspberries, pushing them down into the cream cheese layer.
  • Add remaining batter into the pan, spread evenly. Add sliced almonds over cake, add remaining raspberries on top pushing them in (I sliced my raspberries in half). 
  • Bake 40-50 minutes. Test readiness with a toothpick. It should come out clean if inserted into the center of the cake. 
  • Once cooled, add powdered sugar to the top. Enjoy with a cup of coffee or tea.


The baking time will slightly differ, depending on your oven. Be sure to check for the readiness with a toothpick, it should come out clean. 🙂
Nutrition Facts
Almond Raspberry Coffee Cake
Amount Per Serving
Calories 419 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 92mg 31%
Sodium 143mg 6%
Potassium 234mg 7%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 29g
Protein 6g 12%
Vitamin A 12%
Vitamin C 9.8%
Calcium 9.7%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 42 Comments
  • Heidi 09/16/2018, 1:22 pm Link Reply

    I think a 1/2tsp. of almond extract would add a nice flavor. Can’t wait to try!

    • Valentina's Corner 09/17/2018, 9:55 am Link Reply

      That does sound fantastic, Heidi. I hope you love the recipe. 🙂

  • Denise 09/04/2018, 9:05 pm Link Reply

    Can I use mini bunt pans to make this?

    • Valentina's Corner 09/06/2018, 1:02 pm Link Reply

      Denise, I don’t see why not. I think they would come out great, without trying it though, I’m not sure how you’d adjust the temperature.

  • Marge 08/08/2018, 8:00 am Link Reply

    I am so disappointed. I made this last night and followed the directions very carefully. I took it out of the oven after about an hour. The center was not done and I could not stay up any longer. I put it back in this morning at 375 and the edges ended up burning. I don’t think I will try this again.

    • Valentina's Corner 08/08/2018, 11:03 am Link Reply

      I’m so sorry Marge, there was a misprint in the instructions. I have no idea how that happened. I have now updated the recipe. So sorry again.

  • Vicky 07/30/2018, 1:44 pm Link Reply

    What type of oil are you using in this recipe? Thanks!

    • admin 07/30/2018, 3:31 pm Link Reply

      Canola oil is great. Or any other oil you enjoy baking with. Enjoy, Vicky.

  • admin 07/26/2018, 8:37 pm Link Reply

    I sometimes make it even in a 10″ pan for larger parties. Makes for a larger cake.
    I hope you loved the cake.

  • Connie G 07/22/2018, 1:31 pm Link Reply

    Was this supposed to be baked at 375? Not 355?? Maybe a misprint? I have had it in the oven almost an hour like the other reader said and the middle is still not done.

    • admin 07/23/2018, 10:49 am Link Reply

      Oh, no! I am so sorry, Connie. Did you by any chance use an 8″ pan?

      • Connie G 07/23/2018, 7:14 pm Link

        It was a 9 inch pan. So I take it the 355 degree oven is correct. Just seems like an odd temperature. It is really delicious though. I think all in all it had to cook about 1.5 hours. I finally cranked it to 375 for the last 10min or so I will definitely make it again. It is even moist a day later.

      • admin 07/24/2018, 10:38 am Link

        It is correct. However, I’ll try it again. 2 people with the same problems seems like I need to look closer into this issue.

  • Toria 06/15/2018, 8:51 pm Link Reply

    Great coffee cake recipe.

    • admin 06/16/2018, 11:28 pm Link Reply

      Thank you so much, Toria. You’re so kind.

  • Kristin Robinson 06/10/2018, 9:51 am Link Reply

    I live a GF life so I substituted almond flour and it was amazing! Since the cake was so dense ( from the almond flour) the cream cheese filling was a bit heavy so next time I’m going to put the cream cheese filling in a pastry bag and make a spiral swirl as opposed to dropping dollops of it in. Can’t wait to make it again!

    • admin 06/10/2018, 11:51 pm Link Reply

      Oh I just love the changes you made and using a pastry bag for the cream cheese layer is a smart move! I’ll actually add that as a tip, thanks so much for sharing!

  • Anna 06/09/2018, 1:12 pm Link Reply

    Looks delicious! Can this cake be saved for the next day or best eaten same day?

    • admin 06/10/2018, 11:44 pm Link Reply

      Hi, Anna. This is one of those recipes that are best the same day. I’ve actually never had it last until the following day, maybe it will be okay. 🙂

  • admin 05/23/2018, 2:17 pm Link Reply

    Hi, Sarah! I’m so sorry. You are right, the ingredients are expensive!
    What size was your pan? Did you spread the ingredients evenly? Was the pan placed in the center of the oven? I’m not sure how else to troubleshoot. I’m sorry! 🙁

  • Tzivia 05/17/2018, 9:11 am Link Reply

    Valichka this cake recipe was seriously delish and creamy yummy made it last Thursday to take over to family friends in my old hood and had a few slices and wow was I hooked decided to leave it for their niece and nephew in law and their kids because we have an upcoming jewish holiday coming up thanx so much for sharing this recipe didn t have almonds on hand or white chocolate but nevertheless it turned out really great next time hopefully next is the raspberry roulade love your recipes hun take care and have a really great awesome day cheers

    • admin 05/18/2018, 10:09 am Link Reply

      That’s so good to hear, Tzivia. I love it! Thanks so much for sharing. Oh, that raspberry roulade is serious danger, lol. It’s so sooo good and hard to stop at one slice. Have a blessed weekend.

  • Nicky E 05/06/2018, 8:54 pm Link Reply

    Looks yummy! Can’t wait to make this one for family weekend dinner! 🙂

    • admin 05/07/2018, 12:07 am Link Reply

      Thanks so much, Nicky. I hope you love it. <3

  • Zhenya 05/06/2018, 1:38 am Link Reply

    Valentina, I didn’t have sour cream so I substituted it with cottage cheese. I also got distracted and got my baking powder measurements off ans I used frozen berriesz. Nevertheless, it turned out amazing! I had to adjust the baking time though. Thank you so so much!

    • admin 05/07/2018, 2:01 pm Link Reply

      I love all the substitutions you made and it still came out good. Thanks for sharing, Zhenya! Stop by and visit again. 🙂

  • What a delicious-looking coffee cake!!!

    • admin 05/07/2018, 2:02 pm Link Reply

      I agree, Angie. It just looks so beautiful, almost too good to eat. 😉

  • Ira 05/03/2018, 5:46 pm Link Reply

    It was really yummy! Worth making!!

    • admin 05/04/2018, 2:01 pm Link Reply

      So so glad you enjoyed the recipe. :0)

  • Ira 05/03/2018, 5:44 pm Link Reply

    I put the cream cheese in a ziplock bag, made a half inch whole and piped it on. It was easier for me that way

    • admin 05/04/2018, 1:59 pm Link Reply

      Irinka, that’s genius! Thanks so much for sharing. I’ll add that to the notes. 🙂

  • Ingrid 04/30/2018, 7:04 pm Link Reply

    This sounds just just delicious, will have to make this real soon. Thank you for sharing this recipe.

    • admin 05/01/2018, 11:32 am Link Reply

      Thanks for visiting, Ingrid! I hope you try the recipe and love it. 🙂

      • charlotte vondersaar 05/02/2018, 11:18 am Link

        Can you use a 10 inch springform pan?

      • admin 05/02/2018, 2:00 pm Link

        Hi, Charlotte. You sure can!

  • Jenna 04/21/2018, 7:13 pm Link Reply

    Made this for guests this past weekend and it was a huge hit!! Everyone loved it, and were going in for seconds 🙂

    • admin 04/23/2018, 1:17 pm Link Reply

      I love hearing that, Jenna! Thanks for trying our recipe and sharing it with your guests, that makes me smile. 🙂 Come back and visit our online home!

  • Eliza 04/16/2018, 7:32 pm Link Reply

    My new FAVORITE dessert. It’s amazing!. Thanks so much Valentina….

    • admin 04/16/2018, 7:39 pm Link Reply

      Thank you so much for the awesome feedback, Eliza. 🙂
      You should try it with white chocolate next time – even better!! Have a blessed upcoming week,

  • Anna 04/16/2018, 3:27 pm Link Reply

    Planning to make this today, and somehow I missed the almonds, it would be helpful if you add them to the ingredients list, that way other people won’t miss purchasing them like I did.Thank you for all the great recipes,keep them coming.

    • admin 04/16/2018, 7:10 pm Link Reply

      I’m so sorry, Anna, that’s my fault! I forgot to add that to the list of ingredients. I’ve updated the recipe card. Thank you. I hope you love the cake. 🙂

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