Raspberry and streusel coffee cake

Prep 25 min
Total 2 hours 25 min
Serves 8



2/3 cup
all-purpose flour, (90 g)
1/2 cup
granulated sugar, (105 g)
1/2 cup
slivered almonds, toasted (58 g)
1/2 cup
cold unsalted butter, cut into cubes (125 g)


2 3/4 cups
all-purpose flour, (435 g)
1/2 cup
slivered almonds, toasted (60 g)
1 tbsp
baking powder, (12 g)
1 tsp
salt, (6 g)
1 cup
granulated sugar, (205 g)
2/3 cups
unsalted butter, at room temperature (132 g)
eggs, (100 g)
2 tbsp
1 tbsp
2 tsp
vanilla, (24 g)
2/3 cup
milk, divided (84 g)
1 1/2 cups
frozen raspberries


3/4 cup
icing sugar, (90 g)
1 tbsp
1/2 tsp
vanilla, (6 g)


  • PREHEAT oven to 350F. Oil or spray a 10-in. tube pan.
  • COMBINE 2/3 cup flour with 1/2 cup granulated sugar and 1/2 cup almonds in a bowl. Add 1/2 cup cold butter and work in, using your fingers, until crumbly. Set aside.
  • STIR 2 3/4 cups flour with 1/2 cup almonds, baking powder and salt in a medium bowl.
  • BEAT 1 cup granulated sugar with 2/3 cup butter in a large bowl, with an electric mixer on medium, until fluffy. Add eggs, 1 at a time, beating well and scraping sides of bowl. Beat in zests and 2 tsp vanilla. Fold in one-third of flour mixture, then half of milk. Repeat additions, ending with flour mixture. Stir in frozen raspberries. Scrape batter into pan, smoothing top. Sprinkle with streusel.
  • BAKE in centre of oven until a tester comes out clean, 1 hour. Cool in pan on rack for 20 min, then turn out onto rack. Whisk icing sugar with water and 1/2 tsp vanilla in a small bowl until smooth. Drizzle over cake. Cool completely, about 1 hour.



Calories 749, Protein 12 g, Carbohydrates 95 g, Fat 37 g, Fibre 5 g, Sodium 434 mg. Excellent source of vitamin A

How to make cherry crumble coffee cake

Recipe Collections
Latest Recipes