The Best Coffee Cake You’ll Ever Have

How insanely delicious does this coffee cake look?! Having a piece of coffee cake with a strong cup of coffee is one of life’s simple pleasures. Wouldn’t you love to whip one up on a lazy Saturday morning? Sarah and Dulcie from Two Tarts have agreed to reveal their killer coffee cake recipe with a surprising ingredient…

The Best Coffee Cake You’ll Ever Have
By Sarah Welle and Dulcie Wilcox of Two Tarts—and founders of the new Colorado Crafted, an online shop of gift boxes of hard-to-find artisan foods in Colorado.

How lovely it is to live in a world where it is perfectly acceptable to eat cake first thing in the morning. We are not sure how or when a cake topped with streusel became breakfast fare, but we are not here to argue. Rather, we are here to introduce you to our new favorite coffee cake—dotted with raspberries and scented of almonds —with the hopes that you will continue this tradition of cake for breakfast.

Many coffee cakes are made with things we don’t often have on hand, such as sour cream or buttermilk, but this coffeecake is made with kitchen staples—butter, brown sugar, almonds, frozen berries. A splash of almond extract is our secret ingredient, and it complements the raspberries perfectly. We’re all accustomed to the taste of vanilla extract in our baked goods, so swapping in almond extract adds a new level of flavor that people can’t quite put their finger on. They just know they like it!

Recipe: Raspberry Almond Coffee Cake
Adapted from Joy of Cooking

You’ll need:

For the streusel topping:
1/3 cup chopped almonds
1/3 cup packed brown sugar
3 tbsp. butter

For the cake:
1 1/2 cup all-purpose flour
2/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
5 tbsp. cold unsalted butter, cut into small pieces
1 large egg
1/2 cup milk
1 tsp. almond extract
1 cup frozen raspberries

Preheat oven to 350F. Grease a 9 x 5-inch loaf pan.

To make the streusel topping: In a small bowl, combine almonds, brown sugar and 3 tablespoons butter. Using your fingers, work the butter into the sugar and almonds until blended.

To make the cake: Whisk together flour, sugar, baking powder, and salt in a large bowl. Add the 5 tablespoons of butter. Using either your fingers, a pastry blender or two knives, work the butter into the flour mixture until it resembles coarse crumbs. Don’t allow the butter to melt or form a blended paste with the flour.

In another bowl, whisk together the egg, milk and almond extract. Pour over the flour mixture, and stir until just barely combined. Add the frozen berries, and fold in until just mixed through.

Spoon batter into prepared loaf pan. Top with the streusel topping, distributing evenly. Bake for about 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack for ten minutes.

Delicious! Thank you so much, Dulcie and Sarah.

P.S. More best recipes, including chocolate banana bread and a lazy egg sandwich

(Photos by Sarah Welle and Dulcie Wilcox of Two Tarts. Thanks to Shoko for helping with this series)

  1. Jane says...

    I love this recipe and it tastes amazing. I have made it countless times. I am having problems periodically though with the topping sinking to the bottom. I can’t seem to figure out why this happens (it has happened several times). Does anyone have any insight?

  2. Kay says...

    This is so good. I’ve made it in a loaf pan, but wonder if anyone’s had any success making it in a round pan? I’d like to make it for a small birthday celebration (it’s that good!), but wonder if it will still bake properly in a round pan? Thoughts…?

  3. Almonds and raspberries are one of my favourite combinations! Makes me think of delicious English bakewell tarts!! I almost chose to make the blueberry coffee cake recipe you have but this one is sold for me now!! Can’t wait to try it out when I get home :)

  4. isavoyage says...

    Delicious! I baked it yesterday and there’s almost none left :) Thank you for this great recipe.

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  6. This turned out to be a wonderful coffee cake, very easy and not over the top sweet. I love how it can be adapted with seasonal fruit and topped with nuts of your choice.

    This time I chose to add pecans to the almonds, and used a ‘eat by the spoonful’ organic sweet cream butter in the topping and in the batter. I can envision using local hazelnuts and perhaps adding an icing topping or streusel.

    Some advice: while I allowed the cake rest, I found that the flavors mellowed out when the cake completely cooled overnight; while warm, the cake fell apart. But cooled, the raspberries solidified along with the cake, and (perhaps my imagination) sweetened up.

    Another word of caution: be careful not to burn the brown sugar topping!! (maybe cover with foil?) Mine was just a tiny bit burned, and it was a little distracting.

    I highly recommend making this! It’s very yummy!

  7. So I have made this two times in the last 12 hours, both failed in the same way. The streusel topping sinks to the bottom of the pan and is raw. I followed the recipe exactly. I used a metal loaf pan. Very disappointing.

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  10. I don’t know how it will taste like. But seeing its ingredients brought water in my mouth. I will make this coffee cake one day!

    Thanks for sharing.
    Finn Felton
    Kopi Luwak

  11. We are fortunate to have our own raspberry patch, and I am always looking for a different way to use the ones I freeze. I think this will be great.

  12. I’m definitely going to attempt this some point in time…!

  13. So glad to see people making and enjoying this recipe!

    Rashmi Krishna – We aren’t familiar with the coffee cake recipes that you are referring to. As we said, this one is adapted from Joy of Cooking.

  14. I made this today for my family. It was very simple to make and super delicious to eat. Thank you for this post.

  15. This smelt like strawberries and cream when it was mixing. It tasted even better when done! Yum, summer in the kitchen if not outside.

  16. Wow! I kept thinking I had seen and made this recipe already, with the exception of raspberries… Remembered there was a very very very similar one at Alexandra’s Kitchen, itself adapted from Pioneer Woman. Perhaps the Two Tarts would like to acknowledge the same.

  17. I just saw this, I had all the ingredients, I just made it and now I am eating it while I type here and I can say it is delicious. Perfect cup of coffee food. Divine. Thank you. xxx

  18. This looks delish! I can’t wait to try it…I’m selfishly loving that it doesn’t have obvious kid-appeal, so I’m hoping that I’ll get to eat all of it, myself… heh heh heh!

  19. I might be trying this one out very soon! I’m a huge fan of coffee cake, and this looks easy enough to tackle!

  20. This looks delicious, but when I read “coffee cake” I was expecting cake with coffee in it. Is that a really British thing?!

    • A Coffee cake refers to the fact that you eat it with coffee.

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  22. I am definitely making this on Sunday, especially since I have pretty much all the ingredients already. And I’m not sure if I’ll be sharing ;)

  23. this looks delicious. every Christmas I make coffee cake for my dad, I’m definitely going to have to try this recipe for him!

    Come on over and enter my giveaway!

  24. This looks absolutely divine…coffee cake is one of my all time favourite cakes!…I love the twist of adding the frozen berries aswell…xv

  25. I love making coffee cake & frequently bake it for our workplace breakfasts. Will definitely add this to the rotation!

    btw – buttermilk is not hard to make at home at all – just combined white vinegar & milk & let sit for 5 minutes :-)

  26. This looks fantastic. I am going our for the ingredients right now!

  27. OMG! It’s look so good. I’m so hungry now.

  28. This looks way too good!

  29. This looks amazing! I can’t believe I have never made a coffee cake!

  30. You had me at carbohydrates. But seriously, yes please to adding raspberries!

  31. I’ve always been a fan of coffee cake but have never made it myself!! That has to change!! =)

    Ergo – Blog

  32. Oh that looks just divine to enjoy slowly with a good cup of coffee!

  33. These photos are stunning! That cake looks delish, love the raspberry running through it.

  34. I have been making this with blueberries for years. Joy of Cooking is the best cookbook and this coffee cake is amazing.

  35. This looks delicious! Anything with raspberries and almonds is going to be a winner! Served with a marscapone and raspberry cream would be delish!


  36. Ai says...

    Ohhhh this looks so good!! Why am I looking at this right before going to sleep… my mouth is watering like crazy! haha.