Raspberry Almond Frangipane Coffee Cake

Raspberry almond frangipane coffee cake is a special sweet almond cake layered with juicy raspberries and jam topped with almond frangipane.

Good morning friends, I am joining my friend Sheri for our monthly series, “Sweet treats for your Sweet tooth.” Each month we share our favorite version of a sweet treat, everything from cookies, bars, cakes, puddings and more. If you don’t know Sheri she is a professional photographer and the writer of the Sheri Silver blog. Today she is sharing Spiced Coffee Cake with Raspberry Curd and I am sharing Raspberry Almond Frangipane Coffee Cake.

Raspberry Almond Frangipane Coffee Cake

I love almost any sweet treat that has a creamy almond filling, bear claw pastries, almond braids, Almond Kringle, and of course almond coffee cakes. A coffee cake, has no coffee just in case you did not know but it is a delicious cake to enjoy with a cup of your favorite brew.

Why You’ll love this Raspberry Coffee Cake

• It’s easy to make.
• Has a moist, buttery crumb.
• Is layered with tart raspberries, jam and a layer of frangipane.
• Makes a delicious dessert or the perfect treat with coffee or a cup of tea.
• Your friends and family will love it on the weekend or holiday brunch table.

What You Need to Make Raspberry Almond Cake

Made with simple pantry ingredients this cake is love at first bite. The recipe looks complicated but it’s actually very easy. Just be sure to read the directions before you start so that you have your ingredients at room temperature and that you have everything that you need on hand.

Cake

• 2 1/4 cups (320g) all-purpose flour
• 1 tsp (4g) baking powder
• 1 tsp (6g) baking soda
• 3/4 tsp (3g) salt
• 3/4 cup (165g) salted butter, room temperature
• 1 cup (220g) granulated sugar
• 3 eggs, room temperature
• 1 cup (240g) greek yogurt or sour cream, room tempemperature
• 2 tsp (8g) vanilla extract
• 1 tsp (4g) almond extract
• 1/3 cup (105g) raspberry jam
• 6 oz. fresh raspberries

Almond Frangipane Topping

• 1/2 cup (113g) salted butter, softened
• 1 1/2 cups (208g) almond flour
• 1/3 cup (75g) granulated sugar
• 2 eggs, room temperature
• 2 tsp (8g) almond extract
• 1 tsp (4g) vanilla extract
• 1/2 cup (55g) sliced almonds

Almond Glaze Glaze

• 1 cup powdered sugar sifted
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2-4 tablespoons milk or cream
• 1 tablespoon softened butter

How to Make Raspberry Almond Frangipane Coffee Cake

• Preheat the oven to 350F. Butter a 9” round cake or springform pan and dust with a little flour or spray with baking spray. Line the bottom with a round piece of parchment paper. Set aside.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk and set aside.In a large bowl, using an electric mixer on medium speed cream together the butter and sugar until light and fluffy.
• Add in the eggs, the almond extract and the vanilla extract. Beat until well combined.
• Then add half of the dry ingredients (flour mixture), using a rubber spatula fold to combine. Next mix in half of the greek yogurt or sour cream.
• Repeat again, adding and folding in the rest of the dry ingredients and the greek yogurt or sour cream, until combined and smooth.
• Add half of the batter into the prepared pan. Spread the raspberry jam on top of the cake batter, and scatter the fresh raspberries on top. Try to keep the jam away from the sides of the pan, it sticks.
• Top the raspberry jam with the remaining batter and spread until smooth.
• Bake at 350F for 40 mins, until golden and just about done.

 Almond Frangipane Topping

• While the cake is baking prepare your frangipane. In a large bowl, mix together the ingredients for the almond frangipane, except the sliced almonds.
• When the cake base is finished baking for the first 40 minutes or so, remove from the oven and immediately spread the frangipane topping in an even layer over the hot cake. Sprinkle with the slivered almonds.
• Place the cake back into the oven for 10-15 more minutes.
• Let the cake cool for 10 minutes in the pan on a wire rack, then carefully remove the sides of the spring form pan. Run a knife around the edges if you are worried the cake will stick.
• Cool completely. Top with the almond glaze and more toasted sliced almonds if you like.

Almond Glaze

• In a small bowl combine powdered sugar, softened butter, vanilla extract almond extract and milk or cream. Mix until combined and spreadable consistency, then drizzle over the top of the cooled cake.

Variations & Serving Suggestions

• Use any fruit or berries, that you like strawberries, blueberries and cherries will be in season soon.
• Skip the raspberry jam and use more fresh raspberries.
• Dust with powdered sugar instead of the almond glaze.
• Serve with a scoop of vanilla ice cream or topped with whipped cream.

How do you store raspberry coffee cake?

Wrap the cake in plastic wrap or store in an airtight container for up to 3 days. For longer storage freeze cake in individual slices or freeze the whole cake.

More Almond Recipes

​If you like this recipe you will love Raspberry Almond Tartlets, Raspberry Almond Crumb Bars, Raspberry Almond Shortbread bars. 

THAT’S ALL FOR NOW

Have a great day friends, thank you for spending part of your day with me I hope that you enjoyed this raspberry almond coffee cake, it is the perfect treat for the weekend.

Don’t forget to visit Sheri and pin her recipe for Spiced Coffee Cake with Raspberry Curd.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Raspberry Almond Frangipane Coffee Cake

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5 from 2 reviews

Print Recipe

Pin Recipe

https://amzn.to/4c6LobCRaspberry almond frangipane coffee cake is a special sweet almond cake layered with juicy raspberries and jam topped with almond frangipane.

• Total Time: 1 hour 20 minutes
• Yield: 12 slices 1x

Ingredients

Scale 1x2x3x

Cake

2 1/4 cups (320g) all-purpose flour

1 tsp (4g) baking powder

1 tsp (6g) baking soda

3/4 tsp (3g) salt

3/4 cup (165g) salted butter, room temperature

1 cup (220g) granulated sugar

3 eggs, room temperature

1 cup (240g) greek yogurt or sour cream, room tempemperature

2 tsp (8g) vanilla extract

1 tsp (4g) almond extract

1/3 cup (105g) raspberry jam

6 oz. fresh raspberries

Almond Frangipane Topping

1/2 cup (113g) salted butter, softened

1 1/2 cups (208g) almond flour

1/3 cup (75g) granulated sugar

2 eggs, room temperature

2 tsp (8g) almond extract

1 tsp (4g) vanilla extract

1/2 cup (55g) sliced almonds

Almond Glaze Glaze

1 cup powdered sugar sifted

1/4 teaspoon vanilla extract

1/2 teaspoon almond extract

2–4 tablespoons milk or cream

1 tablespoon softened butter

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Instructions

Preheat the oven to 350F. Butter a 9” round cake or springform pan and dust with a little flour or spray with baking spray. Line the bottom with a round piece of parchment paper. Set aside.

In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk and set aside.In a large bowl, using an electric mixer on medium speed cream together the butter and sugar until light and fluffy.

Add in the eggs, the almond extract and the vanilla extract. Beat until well combined.

Then add half of the dry ingredients (flour mixture), using a rubber spatula fold to combine. Next mix in half of the greek yogurt or sour cream.

Repeat again, adding and folding in the rest of the dry ingredients and the greek yogurt or sour cream, until combined and smooth.

Add half of the batter into the prepared pan. Spread the raspberry jam on top of the cake batter, and scatter the fresh raspberries on top. Try to keep the jam away from the sides of the pan, it sticks.

Top the raspberry jam with the remaining batter and spread until smooth.

Bake at 350F for 40 mins, until golden and just about done.

 Almond Frangipane Topping

While the cake is baking make the frangipanee topping.

In a large bowl, mix together the ingredients for the almond frangipane, except the sliced almonds.

When the cake base is finished baking for the first 40 minutes or so, remove from the oven and immediately spread the frangipane topping in an even layer over the hot cake. Sprinkle with the slivered almonds.

Place the cake back into the oven for 10-15 more minutes.

Let the cake cool for 10 minutes in the pan on a wire rack, then carefully remove the sides of the spring form pan. Run a knife around the edges if you are worried the cake will stick.

Cool completely. Top with the almond glaze and more toasted sliced almonds if you like.

Almond Glaze

In a small bowl combine powdered sugar, softened butter, vanilla extract almond extract and milk or cream. Mix until combined and spreadable consistency, then drizzle over the top of the cooled cake.

Notes

Recipe from Well Made by Kiley

Notes: The original recipe states to swirl the jam and berries after the last layer of batter. All of my berries and jam sunk to the bottom of the cake. I am not sure if that was why.

Also, your cake may take longer to bake depending upon the temperature of your oven. I had to bake mine about 8-10 minutes longer before I added the frangipane.

Also, my spring form pan is a dark metal pan and causes the cakes to brown more on the outside. Use a light colored pan if you have one.

 

• Author: Elizabeth
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Cake
• Method: Baked