Raspberry Almond Coffee Cakes

Raspberry Almond Coffee Cakes are the perfect little sweet treat to serve along side tea! Grab your friends, make a batch of these coffee cakes and enjoy!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Cooling Time 10

Total Time 30

Servings small cakes

Calories 652kcal

Author Ashley C.

Ingredients

For the cakes:

1/4 cup whole almonds chopped
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
pinch of nutmeg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup sour cream
3/4 cup fresh raspberries

For the glaze:

1 cup confectioners' sugar
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract
1/2 cup sliced almonds

Instructions

To make the cakes:

Preheat the oven to 350 degrees F. Butter and flour a six 1-cup nonstick mini bundt pan.
In a medium bowl, combine chopped almonds, brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, stir together flour, baking powder, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add egg; beat until combined. Add one teaspoon vanilla; beat until smooth. Turn mixer speed to low. Add one third of flour mixture, then half of sour cream. Repeat, ending with flour mixture.
Fill each bundt pan with 3 tablespoons batter, spreading evenly with an offset spatula. Sprinkle raspberries over batter, pressing lightly to set berries. Sprinkle evenly with brown-sugar streusel. Divide remaining batter among pans.
Bake until a toothpick inserted into the middle comes out clean, about 20 to 25 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn cakes onto rack to cool completely.

To make the glaze:

Whisk confectioners sugar, 3 tablespoons milk, and vanilla until smooth. Add more milk 1 teaspoon at a time, if needed. Drizzle over cakes, garnish with sliced almonds and let stand for 30 minutes.

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