Raspberry Almond Coffee Snack Cake
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!
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Servings: 8 servings
Calories: 547kcal
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
If you opt to use an 8-inch round cake pan, up cooking time to 50-60 minutes to account for a thicker cake.
Nutrition
Serving: 1slice | Calories: 547kcal | Carbohydrates: 72g | Protein: 8g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 167mg | Potassium: 208mg | Fiber: 4g | Sugar: 49g | Vitamin A: 642IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 2mg
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