Almond Raspberry Coffee Cake

High-Altitude Almond Raspberry Coffee Cake

In an almond raspberry coffee cake—with its rich, buttery batter and heavy fruit and streusel layers—the rapid expansion of gases released by baking powder to can cause the streusel to sink to the bottom while the center collapses.

The high-altitude almond raspberry coffee cake recipe below is designed to support that early rise and preserve structure. It bakes up with a perfectly domed top, evenly distributed filling, and stays incredibly moist in the dry mountain air

The High-Altitude Science

To get these results, we made three key shifts:

1. Stabilization: At altitude, the increased flour and added sour cream to the batter will help hold up the raspberries. The proteins in the sour cream act as a stabilizer, ensuring the cake doesn't collapse under the weight of the fruit.

2. Leavening Adjustment: The reduced baking powder of 25%, prevents the cake from rising too quickly and then sinking when it hits the lower air pressure of your kitchen.

3. Oven Temperature: We bake this cake at 375°F to set the exterior and the internal structure rapidly, locking the raspberries in place before they have a chance to sink to the bottom of the pan.

• Baking Powder: Reduced to 1 1/2 teaspoons to ensure a steady, even rise.

• Flour: Increased to 2 1/4 cups to provide a sturdier exterior.

• Temperature: Baked at 375°F to set the height immediately.

• Fruit Distribution: By tossing the raspberries in flour, its help them stay suspended in the thin mountain air.

Almond Raspberry Coffee Cake Recipe

PREP TIME: 15 minutes      COOK TIME: 40-45 minutes      SERVINGS: 8

Ingredients

For the Cake:


• 2 1/4 cups all-purpose flour (plus 1 Tbsp for the berries)


• 3/4 cup granulated sugar


• 1 1/2 teaspoons baking powder (reduced)


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup (1 stick) unsalted butter, softened


• 3/4 cup sour cream, room temperature


• 2 large eggs, room temperature


• 1 teaspoon vanilla extract


• 1 teaspoon almond extract


• 1 1/2 cups fresh raspberries

For the Almond Streusel:


• 1/2 cup sliced almonds


• 1/3 cup all-purpose flour


• 1/3 cup light brown sugar


• 3 Tablespoons cold butter, cubed

For the Glaze:


• 1/2 cup powdered sugar


• 2 t milk


• 1/2 t vanilla

Directions

1. Preheat and Prep : Grease a 9-inch springform pan or square baking dish. Preheat your oven to 375°F (190°C).

2. Make the Streusel : In a small bowl, combine flour, almonds, brown sugar, and cold butter. Mix with a fork until crumbly. Set aside in the fridge.

3. Whisk Dry Ingredients : In a large bowl, whisk together the flour, sugar, reduced baking powder, soda, and salt.

4. Cream and Combine : Add the softened butter, sour cream, eggs, vanilla, and almond extract. Beat on medium-low for 1–2 minutes. The batter should be very thick—this is vital for fruit suspension at altitude.

5. Coat the Berries : Gently toss the raspberries in 1 tablespoon of flour. This prevents them from "bleeding" and sinking in the low pressure.

6. Layer : Spread two-thirds of the batter into the pan. Top with half of the berries. Spread the remaining batter on top, followed by the remaining berries and the almond streusel.

7. Bake : Bake for 35–45 minutes. Because mountain air is dry, start checking at 35 minutes. A toothpick should come out clean.

8. Cool : Let the cake cool in the pan for 15 minutes before removing the sides or let cool completely in the baking pan.

9. Glaze : Prepare the glaze and drizzle on top of the cooled cake

Simply Altitude Pro-Tips

• Sour Cream: Never use light or fat-free sour cream at altitude. The fat is necessary to keep the crumb tender when the higher baking temperature (375°F) tends to dry out the cake.

• Batter Thickness: If your batter looks like pancake batter, which is too thin, add 1-2 more tablespoons of flour. At high altitude, a thick batter is the only way to prevent fruit from ending up on the bottom of the pan.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.

Looking for more mountain-tested treats? Try these next:

• High-Altitude White Cake: A velvety, fluffy birthday classic.

• High-Altitude Strawberry Shortcake: Flakey, buttery and perfectly set for the mountains.

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