Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Prepare the Cinnamon Crumble Topping:
In a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon.
Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
Make the Cake Batter:
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter until creamy. Add the sour cream, eggs, and vanilla extract, and beat until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the raspberries.
Assemble the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Sprinkle the cinnamon crumble topping evenly over the batter.
Scatter the sliced almonds over the top of the crumble.
Bake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Cool and Garnish:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with confectioners’ sugar and sprinkle with additional sliced almonds if desired.
Serve:
Slice and serve your Raspberry Almond Coffee Cake with a cup of coffee or tea for a delightful Easter treat.
Tips:
Fresh vs. Frozen Raspberries: If using frozen raspberries, ensure they are fully thawed and drained to prevent excess moisture in the batter.
For Extra Flavor: Add a teaspoon of almond extract to the batter for a deeper almond flavor.
Make Ahead: The cake can be made ahead and stored in an airtight container at room temperature for up to 3 days.
This Raspberry Almond Coffee Cake is a beautiful and delicious addition to any Easter celebration, offering a delightful combination of flavors and textures. Enjoy! 🌸🍰
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