Almond Berry Coffee Cake

  almond_berry_Crumb_Cake_hero_2

Berry Coffee Cake With Almond Streusel Crumb Topping

A moist homemade coffee cake filled with berries and topped with a buttery streusel crumb topping and a sweet almond glaze, this Almond Berry Coffee Cake is amazing!  It’s the perfect sweet treat for breakfast and brunch in the spring and summer months when fresh berries are in season. 

Crumb cakes or coffee cakes are super easy to make and absolutely delicious to eat with a cup of coffee for breakfast, or as a sweet treat after your meal.  This almond berry crumb cake is full of sweet berry and almond flavors that complement one another beautifully. 

Serve this coffee cake for Easter, Mother’s day, graduation brunch, any other spring celebrations, or just because for no reason at all. 

There is no coffee in the cake, rather it’s a crumb cake, aka coffee cake.

Ingredients in Almond Berry Coffee Cake

Almond Streusel Topping

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, softened (or melted)
  • 1/2 cup sliced almonds

Berry Coffee Cake

  • 1/3 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk (plant-based milk is fine here)
  • 2 cups fresh mixed berries (I used blueberries, raspberries and blackberries)

Almond Glaze

  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon milk 

almond_berry_coffee_Cake_recipe

How to Make Almond Berry Crumb Cake

Preheat the oven to 375° F. 

Lightly coat a 9-inch springform pan or round cake pan with non-stick cooking spray.  I prefer coconut oil spray for baked goods.   If using a cake pan, cut a sheet of parchment paper the same diameter as the bottom of the cake pan for easier removal of the cake.  Spray the parchment with cooking spray. 

Make the almond streusel topping:

In a medium bowl, combine the brown sugar, granulated sugar, flour, cinnamon, salt, softened or melted butter and sliced almonds.  Mix with a fork until combined.  Refrigerate until needed. 

Prepare the Almond Berry Cake:

In a large bowl, beat the butter, then add the sugar and cream together until light yellow and fluffy (about 3 minutes).  Add the egg and continue to beat until fully incorporated. Add the almond extract and vanilla extract and mix well. 

Add one cup of flour, along with the baking powder and salt.  Mix together until a cake batter forms.  Add the almond milk and mix it in, then add the remaining one cup of flour to the batter.  Beat just until combined.  Fold the berries into the batter with a spatula. 

Pour the cake into the prepared pan.  bake for 50 to 55 minutes.  Test for doneness with a skewer.  The cake is finished when a skewer comes out clean. 

While the cake is baking, prepare the almond glaze.  In a small bowl, whisk together the powdered sugar, almond and vanilla extract and milk until smooth and drippy.  If the mixture is too thick and not drippy, add 1/2 tablespoon more milk. 

Once the cake is baked, cool the cake on a wire baking rack in the pan for 1 hour until completely cooled.  Drizzle the glaze onto the cake once it is fully cooled. 

Top with additional fresh mixed berries if desired. 

almond_berry_coffee-Crumb_Cake

Other Cake and Loaf Recipes

Lemon Blueberry Loaf

Blueberry Zucchini Bread

Blueberry Coffee Cake With Crumb Topping

The Market Spring Fling Cake

Almond Berry Coffee Cake

Moist homemade coffee cake filled with berries and topped with a buttery streusel crumb topping and a sweet almond glaze, this Almond Berry Coffee Cake is amazing!  It's the perfect sweet treat for breakfast and brunch in the spring and summer months when fresh berries are in season. 
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Almond Coffee Cake, Almond Crumb Cake, Blueberry Coffee Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings
Calories:
Author: Eva Fry

Ingredients

Almond Streusel Topping

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter softened (or melted)
  • 1/2 cup sliced almonds

Berry Coffee Cake

  • 1/3 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk plant-based milk is fine here
  • 2 cups fresh mixed berries I used blueberries, raspberries and blackberries

Almond Glaze

  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon milk

Instructions

  • Preheat the oven to 375° F.
  • Lightly coat a 9-inch sprigform pan or round cake pan with non-stick cooking spray.  I prefer coconut oil spray for baked goods.   If using a cake pan, cut a sheet of parchment paper the same diameter as the bottom of the cake pan for easier removal of the cake.  Spray the parchment with cooking spray.

Make the almond streusel topping:

  • In a medium bowl, combine the brown sugar, granulated sugar, flour, cinnamon, salt, softened or melted butter and sliced almonds.  Mix with a fork until combined.  Refrigerate until needed.

Prepare the Almond Berry Cake:

  • In a large bowl, beat the butter, then add the sugar and cream together until light yellow and fluffy (about 3 minutes).  Add the egg and continue to beat until fully incorporated. Add the almond extract and vanilla extract and mix well.
  • Add one cup of flour, along with the baking powder and salt.  Mix together until a cake batter forms.  Add the almond milk and mix it in, then add the remaining one cup of flour to the batter.  Beat just until combined.  Fold the berries into the batter with a spatula.
  • Pour the cake into the prepared pan.  bake for 50 to 55 minutes.  Test for doneness with a skewer.  The cake is finished when a skewer comes out clean.
  • While the cake is baking, prepare the almond glaze.  In a small bowl, whisk together the powdered sugar, almond and vanilla extract and milk until smooth and drippy.  If the mixture is too thick and not drippy, add 1/2 tablespoon more milk.
  • Once the cake is baked, cool the cake on a wire baking rack in the pan for 1 hour until completely cooled.  Drizzle the glaze onto the cake once it is fully cooled.
  • Top with additional fresh mixed berries if desired.

almond_berry_coffee_Cake_slice

 

You can get all the ingredients for these recipes at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!

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2 thoughts on “Almond Berry Coffee Cake”

  1. 5 stars
    This cake is so delicious! Will be a perfect addition to my Easter brunch menu. Love the almond glaze. so good! How far ahead can I make the cake?

    1. Hi Alison, Thank you for your review. I’m so glad you liked the cake. One day before is the maximum as the berries will start to soften after that. Happy Easter!

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