Raspberry Almond Coffee Cake

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Are you or someone one you know counting down the days until raspberry season? Satisfy the craving early with this light and moist raspberry cake. We recommend using frozen, locally grown raspberries for close-to-home quality and taste.


Streusel Topping
1 1/2 c sliced almonds (about 6 ounces)
1/3 c granulated sugar
2 T all-purpose flour
1 t ground cinnamon
2 T chilled unsalted butter, cut into 1/2” cubes

Cake Batter
2 3/4 c all purpose flour
2 t baking powder
1/2 t salt
1/2 t baking soda
1 c unsalted butter, room temperature
1 c sugar
1 c golden brown sugar, packed
3 lg eggs
1 t almond extract
1 t vanilla extract
1 c sour cream
1/2 c buttermilk
1 1/2 c frozen raspberries


Use a fork to combine topping ingredients and mix until coarse crumbs form. Divide and set aside.

Preheat oven to 325 degrees. Butter and lightly flour 13” x 9” porcelain or glass baking pan. Sift flour, baking powder, salt and baking soda into med bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars to butter and mix until well blended. Beat in eggs, one at a time. Add almond extract and vanilla. In a small bowl, blend sour cream and buttermilk. Add buttermilk-sour cream mixture and dry ingredients to large bowl by alternating and blending until thoroughly combined. Pour half of cake batter in prepared pan. Sprinkle half of topping and cover with raspberries. Pour remaining batter over first half; sprinkle with remaining topping. Bake about 75 min until top is golden brown and toothpick/skewer comes out clean in center. Cool cake completely in pan, on rack. Cover and store at room temperature.