Raspberry Almond Coffee Cake

Wrinkles only go where the smiles have been. Jimmy Buffet (take off on a quote by Mark Twain)

Smile, kiddos, it’s good for your soul.  Have you ever noticed how people react to a big grin? It makes them feel loved, I think (I know it makes me feel loved!).

 I have well over 100 cookbooks, and probably about the same amount of those 5′ x 7′ booklets that are always calling my name when I’m checking out at the grocery store (100 Fabulous Casseroles or Slow Cooker Recipes 0r Springtime Cookies), and full access to the Internet with it’s millions of recipes.  But yet, I still find myself buying a cooking magazine on occasion (and certainly any new Ina Garten cookbooks!).  I recently bought the new Better Homes and Gardens recipe magazine, and in it was a recipe for a raspberry coffee cake.  And having a surplus of raspberries, I decided to try the recipe.  And, it was pretty good, but something was missing. So, I made a new version, but this time I used almond extract in lieu of vanilla, and almonds in lieu of pecans.  Yummy!

Somehow I deleted my picture of the ingredients.  I think it’s because I was taking pictures when I made this coffee the first time, the way the recipe was written, and then I chucked those photos!  But, I think it’s going to be okay.

First, gather together your ingredients. You’ll need fresh raspberries, lemon juice, sugar, cornstarch, flour, baking powder (make sure it’s not out of date), cold butter and softened butter (leave a stick in the fridge), eggs, sour cream, almond extract, powdered sugar, milk and Marcona almonds (you can use regular but the Marcoa’s add so much to it).


Put the raspberries and the lemon juice, along with some water, into a saucepan.  Bring to a boil and simmer for about 5 minutes.

Now add the lemon juice, give it a stir, and then add some sugar and cornstarch.  Bring it back to a boil.

Keep stirring – it’ll start to thicken up.  Cook it for about 2 minutes and then take it off the heat and set it aside.

Mix together some flour, sugar, baking powder, and baking soda. Add the butter – cut it into 4 or 5 pieces.  Using two knives or a pastry cutter (this is my first choice), cut the butter into the flour mixture.

Keep cutting in the butter…

Until it looks like big crumbs.

Now add the egg, the sour cream, and the almond extract. Stir just until combined.  This dough is sticky and a pain in the patootie to work with (a fact lightly brushed over in the original recipe I might add).

Take about half the dough and beat it into submission spread it in a greased pan. The original recipe calls for a 9 x 13″ pan, but I halved the recipe since there are only two of us here.  This is some work, because again, the Dough. Is. Sticky.

Now take your lucious raspberry concoction and spread it on the sticky dough.  This is the easy part. Really.

Now drop the other half of your dough in little piles all over the raspberry sauce.  This part isn’t too hard either.

Now, spread the dough over the the raspberry sauce.  This is a pain and I just have to wonder – do the magazines that publish these recipes actually try them first so that they can tell you if it’s hard to do?  Somehow I doubt it – the recipe made it sound like you just spread it out no problem. Instead, what happens is that the top layer of dough and the sauce mixes all together and looks a little gross.  But not to worry – it comes out all right in the end!

Now mix up some softened butter, chopped almonds, sugar and flour.

Sprinkle this all over the top (mmm, crumble).

Cover the whole thing and pop it in the oven.

While the cake is baking, mix some milk, powdered sugar and almond extract together to make a glaze.

Drizzle this over the cake when it comes out of the oven. Let it cool completely and then cut yourself a big slice (goes great with milk!).


Here’s your recipe.  Two things – remember that I cut my recipe in half.  This recipe is for a 9 x 13″ pan. And again, try using Marcona almonds – the flavor adds much to this treat!

Raspberry Almond Coffee Cake


Raspberry Sauce:

  • 3-1/2 cups fresh raspberries
  • 1 cup water
  • 3 tablespoons lemon juice
  • 1/3 cup cornstarch
  • 1 -1/4 cup sugar


  • 3 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 sticks of cold butter
  • 2 eggs, lightly beaten
  • 1 cup sour cream
  • 1 teaspoon almond extract

Crumble Topping:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1/3 cup chopped Marcona almonds


  • 1/2 cup powdered sugar
  • 2 or 3 teaspoons milk
  • 1/2 teaspoon almond extract


  1. Place the raspberries and the water in a large saucepan.  Bring to a boil, reduce heat, and simmer for about 5 minutes
  2. Add the corn starch, 1-1/4 cups of sugar and the lemon juice.
  3. Bring to a boil and reduce heat to a strong simmer.  Cook and stir until thick, about 2 minutes. Remove from heat and set aside.
  4. Grease a 9 x 13″ pan and preheat the oven to 350°.
  5. Mix 3 cups flour, baking soda, baking powder and 1 cup sugar together in a large bowl. 
  6. Cube 2 stick of cold butter and add to flour/sugar mixture, and cut in until it resembles coarse crumbs.
  7. Add eggs, sour cream and 1 teaspoon almond extract, and mix just until combined.
  8. Pat half of this mixture into the prepared pan.  The dough will be sticky and difficult to work with.  Using a silicone spatula is very helpful.
  9. Spread the raspberry sauce over the top of the dough.
  10. Dollop the remaining dough over the raspberry sauce, and using a spatula, spread it around.  It will mix with the raspberry sauce, this is okay.
  11. Mix together the chopped almonds, 1/2 cup sugar, 1/2 cup flour and 1/4 cup softened butter.  Sprinkle evenly over the top of the cake.
  12. Bake for  40 to 45 minutes until golden brown.
  13. While the cake is baking, mix together the powdered sugar, milk, and 1/2 teaspoon of almond extract.
  14. When the cake is done, place it on a wire rack to cool and immediately drizzle the glaze evenly over the cake.
  15. Enjoy!


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