Delectable Almond-Berry Coffee Cake Recipe – Try It Today!

I’m sure we can all agree that one of the best things in life is coffee cake. And what’s even better than coffee cake? A delicious almond-berry coffee cake, of course! As a barista and coffee enthusiast, I’ve had my fair share of sweet treats to pair with my morning cup of joe, but this recipe takes the cake (pun intended).

This almond-berry coffee cake is a perfect addition to your breakfast or brunch menu. It has a soft, moist crumb with a crunchy almond streusel topping and bursts of juicy fresh berries in every bite. The subtle almond flavor combined with the tartness of raspberries or blueberries is an unbeatable combination.

But wait, there’s more! This recipe is also super easy to follow and requires basic pantry ingredients like sour cream, eggs, sugar, and all-purpose flour. Whether you’re an experienced baker or just starting in the kitchen, this recipe will surely impress your guests and leave them wanting seconds.

So why settle for a boring ol’ cupcake when you can indulge in a slice of almond-berry coffee cake? Trust me; it will be love at first bite. Get ready to impress your taste buds and wow your friends with this perfect recipe!

Why You’ll Love This Recipe

Almond-Berry Coffee Cake
Almond-Berry Coffee Cake

If you’re looking for a delicious and easy-to-make coffee cake recipe, then you’re in luck! This almond-berry coffee cake recipe is perfect for anyone who loves the combination of sweet and tangy flavors. Here are some reasons why you’ll love this recipe:

Firstly, this recipe is incredibly easy to make. All you need are some basic ingredients like flour, butter, sugar, eggs, and sour cream, and you’ll have a delicious coffee cake in no time. The instructions are straightforward, and even novice bakers can execute it without fail.

Secondly, this recipe is incredibly versatile. While the recipe calls for fresh raspberries and blueberries, you can use any berries of your choice or mix them up in any way that appeals to you. You can even substitute gluten-free flour if you prefer; the recipe won’t suffer.

Thirdly, this recipe tastes incredibly delicious! Imagine biting into a flaky, moist slice of cake that’s bursting with tart berries and topped with a crunchy almond streusel topping that pairs perfectly with a hot cup of almond coffee or tea. You’re sure to feel like a professional pastry chef!

Lastly, this coffee cake keeps well for several days in the refrigerator without losing its freshness or taste. This means that you can easily pack it into lunch boxes or enjoy it as a mid-morning snack without worrying about it going stale.

In conclusion, if you’re looking for a sweet treat that’s perfect for breakfast or anytime snacking, then try out this almond-berry coffee cake recipe today! Its simplicity yet versatility make it an excellent choice for everyone while its deliciousness will make it become one of your all-time favorites!

Ingredient List

 Get ready to indulge in a deliciously nutty and fruity Almond-Berry Coffee Cake!
Get ready to indulge in a deliciously nutty and fruity Almond-Berry Coffee Cake!

Here I will provide a list of all the necessary ingredients to create this delicious Almond-Berry Coffee Cake Recipe:

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar

Wet Ingredients:

  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 1/2 tsp pure vanilla extract
  • 2/3 cup sour cream
  • 1/4 cup milk
  • 1 lemon, zested


  • 1 cup fresh raspberries (can be substituted with other berries such as blueberries or mixed berries)

Almond Topping:

  • 1/4 cup unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp almond extract

These ingredients are readily available at your local grocery store. Make sure to check them off before embarking on your scrumptious Almond-Berry Coffee Cake journey!

The Recipe How-To

 Add some sweetness to your coffee spread with this scrumptious coffee cake.
Add some sweetness to your coffee spread with this scrumptious coffee cake.

Now that we have everything organized, let’s get started with the recipe how-to.

Step 1: Preheat the oven
Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter or cooking spray.

Step 2: Mix the dry ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder and ½ teaspoon of salt, and set aside.

Step 3: Mix the wet ingredients
Using an electric mixer, cream together 1 cup of unsalted butter at room temperature and 1 cup of granulated sugar until light and fluffy. Add in 3 large eggs, one at a time, and then mix in 1 teaspoon of pure vanilla extract and 1 teaspoon of almond extract followed by the lemon zest.

Step 4: Combine the dry and wet ingredients
Add in half of the flour mixture followed by ⅓ cup sour cream, mix until it combines. Then add the remaining half of flour mixture along with ⅓ cup milk and mix until it forms a smooth batter.

Step 5: Add blueberries and almonds
Fold in 1 cup of fresh blueberries into the batter. Pour the batter into the greased cake pan evenly.

Step 6: Make almond streusel
In a medium bowl, whisk together 1 cup all-purpose flour, ¼ cup packed light brown sugar, ¼ teaspoon salt and ½ teaspoon ground cinnamon. Use your fingers or a fork to cut in ⅓ cup cold unsalted butter, which will stay crumbly like sand. Fold in ⅔ cup sliced almonds for added crunch.

Step 7: Add almond streusel topping
Sprinkle the streusel mixture evenly over the top of the batter.

Step 8: Bake and Serve
Bake the blueberry almond coffee cake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let it cool for a few minutes before slicing and serving.

Enjoy this delicious almond-berry coffee cake recipe with your morning coffee, at brunch or as a dessert.

Substitutions and Variations

 Every slice of this cake is a heavenly fusion of nuttiness and fruity goodness.
Every slice of this cake is a heavenly fusion of nuttiness and fruity goodness.

You may be wondering how to make this delicious almond-berry coffee cake recipe your own. Luckily, there are plenty of substitutions and variations possible with this recipe.

For those who want to make this recipe gluten-free, try using almond flour in place of all-purpose flour to create a delicious gluten-free almond-blueberry cake. Similarly, you can use a gluten-free lemon cake mix to make a delightful lemon-blueberry coffee cake that is sure to delight your taste buds.

If you’re looking for a paleo-friendly version of this recipe, consider using almond meal instead of all-purpose flour and coconut sugar instead of granulated sugar. This substitution results in a dense, moist cake that is perfect for those on a paleo diet.

For those who want to add more texture to the cake, you can try sliced almonds or mixed berries in place of the fresh raspberries. These options add extra crunch and flavor to the cake.

If you’re looking for alternative toppings, the almond streusel topping can be substituted with a crumble made from oats and brown sugar or a simple glaze made from powdered sugar and milk.

Experimenting with different ingredients or changing up the toppings can create a completely new experience with every batch. With so many possible substitutions and variations, you’ll never tire of this deliciously easy-to-make coffee cake recipe.

Serving and Pairing

 A perfect treat to enjoy with your morning coffee or as an afternoon snack.
A perfect treat to enjoy with your morning coffee or as an afternoon snack.

This Almond-Berry Coffee Cake is a dessert that can be enjoyed at any time of day. It makes for the perfect treat to share with friends or family, whether for breakfast, brunch, or a mid-afternoon snack. The cake is moist and tender, with a delicate crumb that’s studded with juicy raspberries and blueberries. It has a nutty and fragrant flavor from the almond flour and almond extract.

When serving this coffee cake, there are several ways to enjoy it. You can serve it warm or room temperature, plain or with a dusting of powdered sugar on top. A dollop of whipped cream or a scoop of vanilla ice cream would be perfect on the side. You could even drizzle some homemade raspberry or blueberry sauce over it for an extra burst of fruity flavor.

As for pairing, this cake goes best with coffee or tea. Its subtle sweetness balances out the bitterness of coffee perfectly, while its nutty notes enhance the complexity of tea’s flavors. I would suggest pairing this cake with freshly brewed medium roast coffee, like Colombian or Ethiopian blends. If you prefer tea, go for a black tea like Darjeeling or Assam.

In addition to coffee or tea, this cake also pairs well with other desserts. Cut into small pieces and serve alongside fruit tarts or chocolate truffles for a classy dessert platter. Enjoy leftovers as an afternoon snack with fresh berries or sliced apples.

Overall, this Almond-Berry Coffee Cake is a versatile and delicious dessert that can be served in many different ways. Its nutty and sweet flavors pair well with coffee or tea, as well as other desserts. So indulge in a slice (or two) and enjoy!

Make-Ahead, Storing and Reheating

 Satisfy your sweet tooth cravings with this delightful and easy-to-make cake.
Satisfy your sweet tooth cravings with this delightful and easy-to-make cake.

Knowing how to make the most of your baked goods is just as important as making them perfectly. This almond-berry coffee cake is a wonderful treat that can be made ahead and stored for later. Here’s what you need to know about make-ahead, storing, and reheating it:

Make-Ahead: This is an excellent recipe to make ahead of time because the cake actually tastes even better on the second day after it has been refrigerated overnight. You can prepare this cake up to two days before serving it, just let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and placing it in the refrigerator. The longer the cake sits, the more moist and flavorful it becomes.

Storing: After refrigerating your almond-berry coffee cake overnight or longer, you can store it at room temperature for up to three days. If you need to keep it any longer than that, wrap the cake tightly in plastic wrap and foil before placing it in the freezer for up to two weeks. When you’re ready to eat, thaw the cake overnight in your fridge.

Reheating: If you want to serve your almond-berry coffee cake warm, reheat it by cutting individual slices and microwaving them for 10-20 seconds until they’re warmed through but not hot. You can also preheat your oven to 350F/180C and pop the entire cake into the oven for 5-10 minutes until it’s heated through.

With these tips, you can enjoy your almond-berry coffee cake whenever you want, without sacrificing flavor or texture. Make sure you give yourself enough time for refrigeration and reheating so that you can achieve optimal flavor and texture of this delicious dessert.

Tips for Perfect Results

 This coffee cake is guaranteed to impress your guests and make them ask for the recipe!
This coffee cake is guaranteed to impress your guests and make them ask for the recipe!

When it comes to baking, there’s nothing more frustrating than spending time and effort preparing a dish only for it to fail in the end. With this Almond-Berry Coffee Cake Recipe, I want to make sure you have the tools you need to create a delicious and impressive final product. Here are some tips to help you achieve perfect results every time:

Tip 1: Use Room Temperature Ingredients

Before you start the recipe, make sure your ingredients are at room temperature. This means taking out the butter, eggs, and milk from the fridge at least 30 minutes before you start baking. When ingredients are at room temperature, they blend better and create a much smoother batter. In turn, this translates into a lighter and fluffier cake.

Tip 2: Don’t Overmix

It may be tempting to keep stirring the batter until it’s perfectly smooth, but be careful not to overmix! Too much mixing can cause gluten in the flour to develop, resulting in a dense cake instead of a light and airy one. For best results, mix just until all the ingredients are combined.

Tip 3: Use Fresh Berries

When making an Almond-Berry Coffee Cake like this one, using fresh berries is essential for both taste and texture. Raspberries and blueberries work great for this recipe because they are available year-round and offer a juicy burst of flavor in every bite. Make sure to check your berries for freshness before using them!

Tip 4: Add Sour Cream

Adding sour cream into your cake batter makes it extra moist and tender. It does wonders to keep the cake from drying out while also giving it that tangy taste that complements the sweetness of berries very well.

Tip 5: Don’t Forget the Streusel

One of my favorite parts of any coffee cake is the streusel topping.This Almond-Berry Coffee Cake Recipe wouldn’t be complete without its delicious almond streusel. It adds a wonderful crunch and nutty flavor to the cake, giving it an extra layer of texture and depth.

With these tips, your Almond-Berry Coffee Cake is sure to turn out perfectly every time. Embrace your inner baker and experiment with substitutions and variations to make it your own!

Bottom Line

In conclusion, this almond-berry coffee cake recipe is a must-try for any coffee lover or dessert enthusiast. With its rich and nutty flavor of almonds combined with the sweetness and tartness of berries, it’s truly a treat to your taste buds. Plus, it’s easy to make using simple ingredients and basic baking techniques.

Whether you’re making it for breakfast, brunch or a sweet indulgence, this recipe has got you covered. You can easily customize it to your liking by substituting different types of fresh berries or adding some extra spices like nutmeg or cardamom.

So go ahead, give this delicious almond-berry coffee cake recipe a try and impress your loved ones with your baking skills. Trust me, they won’t be able to resist taking a bite of this yummy dessert!

Almond-Berry Coffee Cake

Almond-Berry Coffee Cake Recipe

I made this for for weekend guests. It is a great summery coffee cake. Very pretty to cut! It's from Martha Stewart.
No ratings yet
Prep Time 20 mins
Cook Time 1 hr 10 mins
Course Dessert
Cuisine American
Calories 709.6 kcal


  • 1 cup all-purpose flour
  • 2/3 cup packed light-brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup unsalted butter, softened
  • 1/4 teaspoon almond extract
  • vegetable oil cooking spray
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces fresh raspberries (about 1 1/2 cups)
  • 2/3 cup blackberry jam
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 1/4 teaspoons finely grated lemon zest
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream


  • Preheat oven to 350 degrees.
  • Make topping: Whisk 1 cup flour, brown sugar, cinnamon, 1/2 teaspoons salt, and almonds in a medium bowl. Using fingers, work in 1/2 cup butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
  • Make cake: Use cooking spray to coat a 10" tube pan with a removable bottom. Place pan on a baking sheet. Sift together 2 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoons salt into a medium bowl. Set aside.
  • Fold raspberries into jam in a small bowl.
  • Put 3/4 cup butter, granulated sugar, and lemon zest into bowl of electric mixer fitted with paddle. Mix on medium-high speed until pale and fluffy, 3-4 minutes. Reduce speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  • Mix in vanilla. Reduce speed to low. Mix in half of reserved flour mixture, followed by sour cream. Add remiaining flour mixture. Beat until just combined.
  • Spoon HALF of batter into prepared pan. Mounf berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with topping.
  • Bake until golden brown and toothpick inserted into center comes out clean, 65-70 minutes.
  • Let cool slight on a wire rack, 10-15 minutes. Run a knife around edges of pan to loosen,. Pull up on tube to lift cake from pan. Let cool on rack for 15 minutes. Invert cake on a baking sheet, remove tube portion, then re-invert cake onto rack to cool completely.

Add Your Own Notes


Serving: 177gCalories: 709.6kcalCarbohydrates: 92.4gProtein: 9.3gFat: 34.6gSaturated Fat: 19.1gCholesterol: 137.1mgSodium: 384.9mgFiber: 3.4gSugar: 51g
Keyword < 4 Hours, Berries, Breads, Fruit, Raspberries, Summer
Tried this recipe?Let us know how it was!

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