The amount of flavor in this cake far exceeds the amount of effort it takes to prepare. The cake batter comes together in minutes, with no electric mixer required. The raspberries do more than add punchy flavor—the soft, juicy berries contrast with the crunchy streusel. I never baked with raspberries before moving to California. Raspberries don’t grow in southern Louisiana, so we didn’t eat them. But when I moved to Los Angeles, part of my education included getting to know the local produce, and I came to appreciate raspberries for baking.

My first SoCal farmers’ market experience was at The Grove. I wandered the covered market, marveling at the luscious fruits, perfectly uniform and lined up in rows, though I was bewildered by the expensive prices (they matched the West L.A. real estate the produce occupied!).This was the Cali version of what we Louisianans simply call “the vegetable stand.” I picked up a shiny, perfect looking half pint of raspberries and have baked with the bright red, semi-tart fruit ever since.

All the things that make a baked good delectable are in this coffee cake: tart raspberries, almondy cake, and crunchy-nutty streusel. This combination makes the cake something you will crave—it will linger in your memory long after it has lingered on your tongue. make ahead The almond streusel can be refrigerated in an airtight container for up to 1 week.