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Raspberry Almond Coffeecake

"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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1 h 30 m servings 173 cals
Original recipe yields 10 servings (8 inch round cake)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  2. Combine raspberries and brown sugar in a bowl. Set aside.
  3. 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.
  4. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  5. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Nutrition Facts

Per Serving: 173 calories; 6.6 g fat; 25.9 g carbohydrates; 2.9 g protein; 30 mg cholesterol; 116 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 288
  1. 354 Ratings

Most helpful positive review

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 r...

Most helpful critical review

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.

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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 r...

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. ...

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 reci...

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 definite...

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!!

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 ...

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 ing...

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 ther...

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 sprinkl...