There’s something magical about waking up to the smell of raspberry almond breakfast cake baking in the oven. I’ve been making this recipe for years; it’s my go-to when I want to treat my family to something special on lazy weekend mornings. The cake comes out incredibly soft and moist every time, with juicy raspberries bursting through each bite and a delicate almond crunch on top. My neighbors actually started knocking on my door after I brought slices to a block party last summer! What I love most is how simple it is, just a handful of pantry staples transform into this gorgeous, crowd-pleasing breakfast that feels way fancier than the effort required.
Why You’ll Love This Raspberry Almond Breakfast Cake
This cake has become my absolute favorite morning treat for so many reasons:
- Effortless elegance: It looks and tastes like something from a fancy bakery, but comes together in one bowl with basic ingredients
- Morning perfection: The subtle almond flavor pairs beautifully with coffee, while the raspberries add just the right touch of sweetness
- Adaptable: I’ve made it with frozen berries when fresh weren’t available, and it still turns out wonderfully moist
- Crowd-pleaser: My kids think it’s dessert for breakfast, while my book club ladies always ask for the recipe
Ingredients for Raspberry Almond Breakfast Cake
Gathering these simple ingredients is where the magic starts! Here’s what you’ll need, grouped perfectly for easy prep:
- Dry ingredients:
- 1 1/2 cups all-purpose flour (spooned & leveled)
- 1/2 cup almond flour (packed lightly)
- 1 tsp baking powder (make sure it’s fresh!)
- 1/4 tsp fine sea salt
- Wet ingredients:
- 1/2 cup unsalted butter, softened (that means fingerprint-soft, not melted)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature works best)
- 1 tsp pure vanilla extract
- 1/2 cup whole milk (2% works in a pinch)
- The good stuff:
- 1 cup fresh raspberries (don’t thaw if using frozen)
- 1/4 cup sliced almonds (for that perfect crunchy top)
See? Nothing fancy, just wholesome ingredients that come together to create something extraordinary. Pro tip: Measure your flour correctly (I like the spoon-and-level method) for the perfect tender crumb! For more baking inspiration, check out familytastes.com.
How to Make Raspberry Almond Breakfast Cake
Okay, let’s get to the fun part: transforming these simple ingredients into that dreamy, raspberry-studded breakfast cake! I’ve made this so many times I could probably do it in my sleep (though I don’t recommend that hot ovens and sleepy bakers don’t mix well). Follow these steps, and you’ll have a perfect cake every time.
Preparing the Batter
First things first, preheat that oven to 350°F and grease your 9-inch cake pan. Trust me, you’ll thank yourself later when the cake pops right out!
Now for the batter, start by creaming the softened butter and sugar together until it’s light and fluffy. I usually let my mixer run for a good 2-3 minutes; here, you want it looking almost like pale yellow clouds. Then add those eggs one at a time, letting each fully incorporate before adding the next, and don’t forget the vanilla! It makes all the difference.
Here’s my secret for perfect texture: alternate adding the dry ingredients and milk, starting and ending with the dry stuff. Mix just until combined after each addition. Overmixing is the enemy of tender cake! Then comes the best part, gently folding in those gorgeous raspberries. I use a rubber spatula and do it by hand to keep them from getting smashed.
Baking and Cooling
Pour that beautiful pink-speckled batter into your prepared pan and sprinkle those sliced almonds evenly over the top. Pop it in the oven and resist the urge to open the door for at least 25 minutes (I know, it’s hard!).
You’ll know it’s done when the edges are golden brown and a toothpick inserted in the center comes out clean, usually around 30-35 minutes in my oven. Let it cool in the pan for about 10 minutes, then transfer to a wire rack. I know it’s tempting, but let it cool completely before slicing. This prevents crumbly disasters and makes for picture-perfect slices!
Tips for the Best Raspberry Almond Breakfast Cake
After making this cake more times than I can count, I’ve picked up some foolproof tricks:
- Butter temperature matters: Your butter should be soft enough to leave an indent when pressed, but not greasy or melted. Too cold makes creaming difficult; too warm gives you a dense cake.
- Fold berries gently: I toss my raspberries in a spoonful of flour first – it helps them stay suspended in the batter instead of sinking to the bottom.
- Watch that bake time: Every oven is different! Start checking at 30 minutes, the cake should spring back when lightly touched and have those gorgeous golden edges.
- Wait to add almonds: Sprinkling them on top right before baking prevents sinking and gives you that perfect crunchy finish.
Follow these tips and you’ll get bakery-quality results every single time!
Ingredient Substitutions and Variations
This recipe is wonderfully flexible. I’ve tweaked it dozens of ways when I’m missing ingredients or want to switch things up! Here are my favorite variations that still deliver amazing results:
- Berry swaps: Blueberries or blackberries work beautifully instead of raspberries just keep them the same measurement. Frozen berries work too (no need to thaw, but toss in flour first).
- No almond flour? Replace it with an equal amount of all-purpose flour, though you’ll lose some nutty flavor. Toasted ground oats make a nice alternative too.
- Dairy options: I’ve used plain yogurt (Greek or regular) instead of milk makes it extra moist! Non-dairy milks like almond or oat milk work perfectly as well.
- Nut-free version: Skip the almond flour, and the cake still tastes fantastic with just the berries! Try sprinkling with turbinado sugar instead for crunch.
The best part? Every variation still gives you that same tender, moist cake we all love, just with your personal twist!
Serving and Storing Raspberry Almond Breakfast Cake
This cake tastes best slightly warm with your morning coffee, the almond and raspberry flavors just sing together! I love serving thick slices with a dollop of Greek yogurt and fresh berries for the perfect breakfast. If we’re feeling fancy, I’ll dust it with powdered sugar right before serving.
Store any leftovers (though good luck having any!) in an airtight container at room temperature for up to 3 days. The cake stays surprisingly moist thanks to those juicy raspberries. For longer storage, you can freeze individual slices wrapped in plastic, just thaw and lightly toast for that just-baked taste again!
Nutritional Information
Just so you know what you’re biting into! Keep in mind, these numbers can vary slightly based on your specific ingredients:
- Calories: About 280 per slice
- Fat: 14g (7g saturated)
- Carbohydrates: 34g (2g fiber, 18g sugar)
- Protein: 5g
Not bad for such a decadent-tasting breakfast treat! The almonds and raspberries pack some nice nutritional benefits too.
FAQs About Raspberry Almond Breakfast Cake
Can I use frozen raspberries?
Absolutely! Just toss them in flour while still frozen, no need to thaw. They’ll bake up beautifully and keep the cake extra moist.
What if I’m allergic to almonds?
No problem! Skip the almond flour (use regular flour instead) and omit the almond topping. The raspberries still make it delicious!
Can I make this cake ahead?
Yes! Bake it the night before; it actually tastes better the next day as the flavors meld. Just store it covered at room temperature.
Why did my raspberries sink?
Toss them in flour first next time! Also, don’t overmix the batter after adding them; gentle folding keeps them suspended.
Can I double this recipe?
You bet! Double all ingredients and use a 9×13 pan. Bake time might increase by 5-10 minutes, just watch for that golden edge.
I’d love to hear how your raspberry almond breakfast cake turns out! Did you stick with my classic version or try one of the fun variations? Maybe you discovered a brilliant new twist I should know about? Drop a comment below, your baking adventures might just inspire someone else’s next kitchen experiment!
And hey, if you snap a photo of your gorgeous creation (we all know that almond-topped beauty deserves to be shown off), tag me on social media! Nothing makes me happier than seeing my recipes bring joy to other people’s breakfast tables. Happy baking, friends, can’t wait to hear your stories!
Heavenly Raspberry Almond Breakfast Cake in 35 Minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A soft and moist breakfast cake with raspberries and almonds, perfect for a morning treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, whisk all-purpose flour, almond flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Gently fold in raspberries.
- Pour batter into the pan and sprinkle sliced almonds on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool before slicing.
Notes
- Use frozen raspberries if fresh ones are unavailable.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg