More Great Recipes: Dessert

Raspberry and Brown Sugar Coffee Cake

User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

2 cups whole almonds, skin on
2 1/2 sticks unsalted butter, at room temperature
1 3/4 cups dark brown sugar
6 large eggs
5 tablespoons milk
1 teaspoon pure vanilla extract

2 teaspoons pure almond extract
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 cups fresh raspberries


Preheat oven to 325 degrees. Butter and flour a 9x13-inch baking pan. Roughly chop the almonds. Set aside.

In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed. In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended. Slowly beat this mixture into the creamed butter. Don't be alarmed if the butter separates somewhat. It will come together when you stir in the dry ingredients.

In another bowl, combine the flour, baking powder, baking soda and salt, and mix well. Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk. Mix until just combined. Add the raspberries and stir gently to incorporate without smashing the fruit.

Transfer the batter to the prepared pan, evening it out to the edges. Top with the chopped almonds. Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch. Remove from the oven and cool completely before serving.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls