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Raspberry Coffee Cake
Ingredients
Directions
Almond Streusel
c
all-purpose flour
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½ c
almond flour
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¼ c
granulated sugar
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½ tsp
kosher salt
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4 tbsp
unsalted butter, melted
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Raspberry Cake
Nonstick baking spray with flour
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2
large eggs
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c
sour cream or plain full-fat Greek yogurt
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1 tsp
almond extract
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c
granulated sugar
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1 c
all-purpose flour
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¼ c
almond flour
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1 ¼ tsp
baking powder
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¼ tsp
baking soda
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¼ tsp
kosher salt
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1 ¼ c
fresh raspberries, rinsed and dried
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Raspberry Coffee Cake

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.

1 8-inch cake

  1. Prepare the almond streusel: Combine the flours, sugar, and salt in a small bowl. Whisk to combine. Pour in the melted butter. Use a fork to gently stir until clumps form. If there are any clumps that are larger than a chickpea, gently break them up. Store in the refrigerator (so the butter can firm up) while preparing the cake.
  2. Prepare the raspberry cake: Preheat the oven to 350°F and place a rack in the middle of the oven. Assemble an 8-inch springform pan and spray the bottom and sides with baking spray.
  3. In a large bowl, combine the eggs with the sour cream and almond extract. Whisk until combined, about 1 minute. The mixture will resemble pale yellow yogurt.
  4. Add the sugar, flours, baking powder, baking soda, and salt. Whisk until it comes together in a thick batter, 1 to 2 minutes. Transfer the batter to the prepared springform pan. Place the raspberries in an even layer on top of the cake batter. Sprinkle the streusel on top.
  5. Bake until the streusel is starting to brown and the center is set (it won’t jiggle when shaken) and a toothpick or cake tester stuck deep into the center comes out clean, 45 to 55 minutes.
  6. Remove the cake from the oven and set the pan on a cooling rack for at least 20 minutes, then unmold and slice. Enjoy with coffee or tea for a brunch treat that will impress your friends.

Life Is What You Bake It

Vallery Lomas

Book Cover