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Raspberry Almond Buttermilk Coffee Cake

Raspberry Almond Buttermilk Coffee Cake

For a moist and easy Thanksgiving dessert, Raspberry Almond Buttermilk Coffee Cake takes, well, the cake! It's soft, rich, and just the right amount of sweetness. Save room during dinner and indulge in the perfect holiday treat!

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servings Makes 8 servings 8
preparation time PREP 20 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup butter, softened
  • 2 large eggs, lightly beaten or 4 ounces egg substitute
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup buttermilk
  • 2 cups frozen raspberries, thawed
  • ⅓ cup sliced almonds
  • 1 tablespoon turbinado sugar

Directions

  1. Heat oven to 350°F.
  2. In large bowl, combine flour, baking powder, baking soda and salt.
  3. In bowl of electric stand mixer, cream together sugar and butter, with paddle attachment until light and fluffy. Add eggs one at a time, beating after each addition; add extracts
  4. Gradually add flour mixture alternately with buttermilk, beating until smooth. Spoon half batter into a lightly greased and floured 9-inch cake pan. Top evenly with 1 cup raspberries. Spoon remaining batter over raspberries and top with almonds, remaining 1 cup raspberries and turbinado sugar.
  5. Bake 50 minutes or until cake tester inserted in center comes out clean.

RECIPE NUTRITION INFORMATION

Per Serving

Calories320

Protein6g

Carbohydrates44g

Fiber2g

Sugars23g

Fat14g

Cholesterol30mg

Sodium240mg

Saturated Fat8g

REVIEWS OF THIS RECIPE

Raspberry Almond Buttermilk Coffee Cake