Best 2 Almond Berry Coffee Cake Recipes

Calling all coffee cake enthusiasts! Are you on the hunt for the most divine almond berry coffee cake recipe that will tantalize your taste buds and impress your loved ones? Look no further! This article has been carefully crafted to guide you through a delightful culinary journey, presenting a collection of the best almond berry coffee cake recipes that are sure to satisfy your sweet cravings. Whether you prefer a classic cake with a buttery crumb and a generous layer of berries or a more decadent version adorned with a nutty streusel topping, we've got you covered. Get ready to embrace the aroma of freshly baked coffee cake infused with the sweetness of berries and the subtle crunch of almonds.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND-BERRY COFFEE CAKE

Almond-Berry Coffee Cake image

Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 20

Ingredients

1 cup all-purpose flour
2/3 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sliced almonds, toasted
1/2 cup (1 stick) unsalted butter, softened
1/4 teaspoon pure almond extract
Vegetable oil, cooking spray
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (about 1 1/2 cups) raspberries
2/3 cup blackberry jam
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 1/4 teaspoons finely grated lemon zest
3 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups sour cream

Steps:

Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.

GLUTEN-FREE ALMOND BERRY COFFEE CAKE

Gluten-Free Almond Berry Coffee Cake image

Wake up to a sweet breakfast treat the entire family will enjoy.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

3/4 cup granulated sugar
1/4 cup butter, softened
1 egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 1/2 cups fresh mixed berries, such as raspberries and blueberries
1/3 cup sliced almonds
1/2 cup gluten-free powdered sugar
1/4 teaspoon pure vanilla extract
2 to 3 teaspoons milk

Steps:

Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g

Tips:

To ensure a moist and flavorful coffee cake, use fresh berries and almond extract.
If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.
For a streusel topping that is extra crunchy, use a combination of brown sugar and white sugar.
If you don't have a Bundt pan, you can use a 9x13 inch baking dish instead.
To make sure the coffee cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.

Conclusion:

This almond berry coffee cake is a delicious and easy-to-make breakfast or brunch recipe. The combination of sweet berries, almond extract, and crunchy streusel topping makes this cake a hit with everyone who tries it. Whether you're serving it to guests or enjoying it with your family, this coffee cake is sure to be a favorite.