Mixed Berry Almond Coffee Cake with Turbinado Sugar
A moist, tender coffee cake featuring a delicate almond flour blend and bursts of fresh blueberries and raspberries. The butter-rich batter creates an almost pound cake-like texture while apple pie spice adds warmth to complement the bright berry flavors. Perfect for brunch gatherings or afternoon coffee, this cake develops a beautiful crackled, golden top from the dual sugar finish. The combination of almond and vanilla extracts provides subtle depth that pairs beautifully with the fruit.
Ingredients
- 1 cup almond flouradditional all-purpose flour1:1dietaryadds gluten
For nut allergies, increases gluten content
Full guide → - ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons apple pie spiceground cinnamon1:1dietary
Use if apple pie spice unavailable
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature
- ½ cup brown sugar
- 6 ½ tablespoons granulated sugar, divided
- 2 large eggs, room temperature
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 cup fresh raspberries, divided
- 1 cup fresh blueberries, divided
- 1 ½ tablespoons Turbinado sugar
- fresh whipped cream(optional)
- fresh raspberries and blueberries, for serving(optional)frozen berries1:1ingredient
Do not thaw, may add 2-3 minutes baking time
Instructions
- 1
Adjust oven rack to middle position and preheat oven to 375°F
- 2
Spray a 9-inch cake pan or tart pan with nonstick spray
- 3
Whisk together almond flour, all-purpose flour, baking powder, apple pie spice, and salt in medium bowl
- 4
Beat butter, brown sugar, and 1/4 cup granulated sugar with hand mixer on medium-high speed until very light and fluffy, about 3-4 minutes
- 5
Scrape down sides and add eggs one at a time on medium speed, beating after each addition until incorporated
- 6
Add vanilla and almond extracts and beat until fully incorporated
- 7
Beat on medium-high speed an additional 4-5 minutes until mixture is very pale yellow and almost doubled in volume
- 8
Mix in flour mixture just until no visible flour remains
- 9
Fold in 3/4 cup each of blueberries and raspberries with rubber spatula
- 10
Transfer batter to prepared pan and smooth the top
- 11
Dot batter with remaining 1/4 cup each of raspberries and blueberries, gently pressing berries slightly into batter
- 12
Sprinkle top with remaining granulated sugar and Turbinado sugar
- 13
Bake 30-40 minutes until cake is deep golden brown and slightly pulls away from sides of pan with crackled top
- 14
Transfer to cooling rack and cool completely before slicing
- 15
Serve with fresh whipped cream and fresh berries if desired
Tips
Beat the butter and sugar mixture for the full time to achieve proper volume and texture - this creates the cake's tender crumb.
Press berries only slightly into the batter to prevent them from sinking completely during baking.
Cool completely before slicing to prevent the cake from falling apart and to allow flavors to develop fully.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature. Quality best within 24 hours.
Serve at room temperature with optional fresh whipped cream and additional berries.
Common Mistakes
Avoid overmixing flour to prevent tough texture.
Do not skip the extended beating time or cake will be dense.
Press berries gently to prevent sinking but ensure they stay put during baking.
Substitutions
For nut allergies, increases gluten content
Full guide →Do not thaw, may add 2-3 minutes baking time
FAQ
Can I use frozen berries instead of fresh?
Yes, use frozen berries without thawing. They may release more juice, so add 2-3 minutes to baking time and expect slightly more color bleeding.
What if I don't have almond flour?
Replace with equal amount all-purpose flour, though texture will be slightly denser. The almond flavor will be less pronounced but cake will still be delicious.
How long will this coffee cake keep?
Store covered at room temperature up to 3 days or refrigerate up to 1 week. For best texture and flavor, consume within 24-48 hours of baking.