This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.

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  • Combine raspberries and brown sugar in a bowl. Set aside.

  • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.

  • Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.

  • Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Nutrition Facts

173 calories; 6.6 g total fat; 30 mg cholesterol; 116 mg sodium. 25.9 g carbohydrates; 2.9 g protein; Full Nutrition

Reviews (311)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2009
What a pretty dainty little cake! I prepared this exactly as written using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just right sweetness. The raspberry filling and the topping both make this especially pretty. Hubby was going to take this to the office in the morning for his staff but um...oh well at least there's a big piece left for him to take for himself! Hmmm and he always said he doesn't care for coffeecakes... Read More
(162)

Most helpful critical review

Rating: 1 stars
07/09/2011
I'm not feeling the love! I followed the recipe exactly and it didn't turn out at all. The batter was very difficult to work with. The end product was unevenly cooked and didn't taste well. Read More
(7)
385 Ratings
  • 5 star values: 271
  • 4 star values: 76
  • 3 star values: 29
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
02/13/2009
What a pretty dainty little cake! I prepared this exactly as written using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just right sweetness. The raspberry filling and the topping both make this especially pretty. Hubby was going to take this to the office in the morning for his staff but um...oh well at least there's a big piece left for him to take for himself! Hmmm and he always said he doesn't care for coffeecakes... Read More
(162)
Rating: 5 stars
02/13/2009
What a pretty dainty little cake! I prepared this exactly as written using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just right sweetness. The raspberry filling and the topping both make this especially pretty. Hubby was going to take this to the office in the morning for his staff but um...oh well at least there's a big piece left for him to take for himself! Hmmm and he always said he doesn't care for coffeecakes... Read More
(162)
Rating: 5 stars
11/21/2006
This is my favorite recipe from this site. I have made it several times. I do agree with other reviewers that it is best to double it. When I do I use a 9 inch pan. It fills in perfectly. Though the recipe is good with frozen berries it is BEST with fresh ones. If you do use frozen make sure to drain off as much liquid as possible to avoid a runny mess. Read More
(140)
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Rating: 5 stars
07/08/2003
Wow. What an amazing cake. And it's super-easy too: all you need are a few bowls and a big wooden spoon; no need for your mixer. And the taste is heavenly. I skipped the glaze given in this recipe and instead came up with my own chocolate glaze: 2 ounces Belgian dark chocolate and 4 ounces Belgian milk chocolate melted in the microwave with 1/2 cup hot whipping cream all whisked briskly together with a fork. The combination of raspberry almond and chocolate was heavenly. Possibly the best coffee cake I've ever made. Read More
(111)
Rating: 5 stars
12/23/2002
This recipe was incredibly easy and went over fabulously well. Doubled the recipe and used a bundt pan - same cooking time. Roasted 1/2 of the almonds to put on top when icing. Would definitely make again. Read More
(70)
Rating: 5 stars
01/24/2003
This was a great cake! I used almond extract instead of vanilla & raspberry yogurt instead of sour cream & it turned out wonderful. Can't wait to make it again!! Read More
(68)
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Rating: 5 stars
10/12/2003
Excellent! Thanks for such a wonderful recipe. I made this twice: once for Mother's Day and for a potluck. I was asked to make it again because it was that good! The first time the cake didn't even last a day before getting gobbled up. When making this second recipe I used a springform pan rather than a plain 8-inch pan like I did the first time. Much easier to get the cake out of the pan but make sure the pan is securely set because raspberry juice will drip out onto the oven floor. And make sure you have enough cooking spray in the pan so that cake will be easy to remove. The first version I made did not have glaze and we loved it regardless. The second version I made did have glaze. I didn't care much for the glaze; it was so sweet! I think this cake stands out on its own without it! Still your mileage may vary. I used frozen natural raspberries. They work great. But make sure they're thawed before measuring them out. And be sure to drain the juice too. Also in both recipes I followed the other reviewers' advice and doubled the recipe. It was very difficult to spread out the batter into the pan the first time. The second time I added a few tablespoons of milk and it made quite a difference! Don't worry if you don't have enough batter to spread out on top. The almonds will cover the cake nicely. Read More
(64)
Rating: 5 stars
05/15/2005
YUMM...I used previous recommendations in preparation. I multiplied the recipe by 1.5 (I think doubling it would have overflowed my 8 inch cake pan) added 2 tablespoons of skim milk to wet ingredients spread 2/3 of batter then raspberries then final 1/3 of batter and omitted the frosting. I did not have sliced almonds but I did have whole almonds so I ground them pretty fine in a coffee grinder and sprinkled them on top PERFECT! Really looked like a crumb top! I will definitely make this one again moist sweet and lovely. Read More
(37)
Rating: 5 stars
07/27/2003
My family raved when I made this for the Forth. It looked and tasted great garnished with some fresh raspberries and served with vanilla bean ice cream. You must double the recipe otherwise there is absolutely no way you will have enough batter. I used a nine inch cake pan and it turned out wonderfully. I also used almond extract instead of vanilla and next time I will toast the almonds before topping the cake. Read More
(33)
Rating: 4 stars
07/27/2003
Followed others' advice: doubled batter added milk. Turned out lovely but it was still a little dry. I chose not to make the glaze (because that seemed too dessert-like) and instead sprinkled it with powdered sugar. Also used blackberries instead of raspberries because they looked so much better at my market. So it turns out it's a flexible recipe but it worked better for me with 2-3 tablespoons of milk added and next time I'll probably add even more. Read More
(32)
Rating: 1 stars
07/09/2011
I'm not feeling the love! I followed the recipe exactly and it didn't turn out at all. The batter was very difficult to work with. The end product was unevenly cooked and didn't taste well. Read More
(7)