Raspberry Almond Coffee Snack Cake is a moist cake full of fresh raspberries, sliced almonds and of course – coffee! Perfect for breakfast or a snack, any day of the week!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Ok friends. I realize that this week is all about sweets and desserts and I’ve gone on and on about how delicious and wonderful each one is (because – they are!) but this Raspberry Almond Coffee Snack Cake came out more delicious than I could have imagined it would. The raspberry almond coffee that I used had a big part to do with it. It infused the raspberry almond flavor in the cake and the frosting and is just so, so good! I could have literally stood over the stove and eaten the entire cake with a fork, right out of the pan. And as much as I love sweets, I usually have much more self-control than that. I mean, I didn’t do that – but I easily could have, with zero regrets.
Since spring is (almost) officially here, and Easter and Mother’s Day are quickly approaching, I would highly recommend you add this to your dessert menu for any upcoming event or gathering. It’s a show-stopper, I’m tellin’ ya.
What you need to make Raspberry Almond Coffee Snack Cake
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ tsp almond extract paste
1/3 cup milk
3 Tbsp strong-brewed Raspberry Almond Coffee (or regular black coffee)
6 oz raspberries
½ cup sliced almonds
For the frosting:
1 ½ cups powdered sugar
3 Tbsp unsalted butter, softened
3 Tbsp cream cheese, softened
2-3 Tbsp strong-brewed Raspberry Almond Coffee (or regular black coffee)
How to make Raspberry Almond Coffee Snack Cake
Full Printable Recipe Below!
Step 1
Pre-heat oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
Step 2
Combine flour, baking powder and salt in a medium bowl and stir well.
Step 3
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing until just combined after each one. Add the almond extract paste and mix until combined.
Step 4
Combine the milk and brewed coffee in a measuring cup and mix well.
Step 5
With mixer on low, add half of the flour mixture and blend until just combined. Add half of the milk and coffee mixture and mix until combined. Repeat with remaining flour and milk mixtures and mix until smooth.
Step 6
Stir in the raspberries and almonds, then spread into the prepared cake pan. Top with more sliced almonds and fresh raspberries (just gently pressed on top of the batter, not down into it.)
Step 7
Bake for approximately 40-50 minutes, or until nicely browned, and cake springs back when pressed lightly with a finger. A toothpick inserted in the middle should come out clean.
Step 8
Cool in pan on a rack for 10 minutes before carefully flipping over onto a rack to cool completely.
Step 9
While the cake is cooling, prepare the frosting. Combine powdered sugar, butter, and cream cheese together in a large bowl or stand mixer until smooth. Add coffee and mix again until smooth. Add more sugar or coffee to reach our desired consistency.
Step 10
Once the cake is cooled you can either spread the frosting on with a spatula, or place in a piping bag and drizzle over the top. If you frost it completely, I recommend garnishing with more sliced almonds and raspberries!
Step 11
Can be stored in an airtight container for up to one week.
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Sponsor products used in this recipe:
Dixie Crystals Granulated Sugar
Door County Coffee Raspberry Almond Coffee
Taylor & Colledge Almond Extract Paste
A girl’s brunch, Easter, Mother’s Day, backyard BBQ’s all need this Raspberry Almond Coffee Snack Cake to be included!!
Raspberry Almond Coffee Snack Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ tsp almond extract paste
- 1/3 cup milk
- 3 Tbsp strong-brewed Raspberry Almond Coffee (or regular black coffee)
- 6 oz raspberries
- ½ cup sliced almonds
For the frosting:
- 1 ½ cups powdered sugar
- 3 Tbsp unsalted butter, softened
- 3 Tbsp cream cheese, softened
- 2-3 Tbsp strong-brewed Raspberry Almond Coffee (or regular black coffee)
Instructions
- Pre-heat oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
- Combine flour, baking powder and salt in a medium bowl and stir well.
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing until just combined after each one. Add the almond extract paste and mix until combined.
- Combine the milk and brewed coffee in a measuring cup and mix well.
- With mixer on low, add half of the flour mixture and blend until just combined. Add half of the milk and coffee mixture and mix until combined. Repeat with remaining flour and milk mixtures and mix until smooth.
- Stir in the raspberries and almonds, then spread into the prepared cake pan. Top with more sliced almonds and fresh raspberries (just gently pressed on top of the batter, not down into it.)
- Bake for approximately 40-50 minutes, or until nicely browned, and cake springs back when pressed lightly with a finger. A toothpick inserted in the middle should come out clean.
- Cool in pan on a rack for 10 minutes before carefully flipping over onto a rack to cool completely.
- While the cake is cooling, prepare the frosting. Combine powdered sugar, butter, and cream cheese together in a large bowl or stand mixer until smooth. Add coffee and mix again until smooth. Add more sugar or coffee to reach our desired consistency.
- Once the cake is cooled you can either spread the frosting on with a spatula, or place in a piping bag and drizzle over the top. If you frost it completely, I recommend garnishing with more sliced almonds and raspberries!
- Can be stored in an airtight container for up to one week.
Notes
Nutrition
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This cake looks amazing. I can’t wait to make this.