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+ servings

Raspberry Almond Coffee Cakes

Yield: 6 small cakes
Prep Time:
10 mins
Cook Time:
20 mins
Cooling Time:
10 mins
Total Time:
30 mins
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!


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


To make the cakes:

  1. Preheat the oven to 350 degrees F. Butter and flour a six 1-cup nonstick mini bundt pan.

  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.

Nutrition Information

Calories: 652, Fat: 34g, Saturated Fat: 16g, Cholesterol: 92mg, Sodium: 227mg, Potassium: 300mg, Carbohydrates: 79g, Fiber: 4g, Sugar: 50g, Protein: 8g, Vitamin A: 800%, Vitamin C: 4.2%, Calcium: 129%, Iron: 2.4%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert
Cuisine: American
Keyword: mini coffee cake, raspberry coffee cake
All images and text ©Spoonful of Flavor

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