If you love almond flavored baked goods just as much as me then this brown butter raspberry almond coffee cake is the perfect recipe for slow weekend mornings. It’s rich, soft, and layered with flavor exactly the kind of cake that feels just right with a cup of coffee. This was adapted from my original recipe, brown butter almond coffee cake, but with the addition of fresh raspberries it balances the sweetness and bring a fresh, seasonal twist to this cozy classic. It’s perfect for brunch, weekend gatherings, or special occasions like Mother’s Day or Valentine’s Day.
The cake starts with nutty brown butter as the base of a soft almond batter, folded with fresh raspberries for bursts of tart flavor. If you’re new to baking with brown butter, I highly recommend starting with my How to Brown Butter Perfectly Every Time to get that deep, nutty flavor just right. It’s layered with a rich almond filling that adds a subtle croissant filling inspired texture, then finished with a buttery brown butter streusel and sliced almonds for the perfect crumb topping.
Browning the butter creates a deep, nutty, almost caramel-like flavor that instantly elevates the entire batter beyond a standard vanilla cake.
This is where the cake gets its signature almond croissant inspired flavor. Almond extract adds a bold, aromatic note, while the almond flour in the filling creates a soft, rich, frangipane like layer.
These bring brightness and balance. Their natural tartness cuts through the richness of the brown butter and almond, preventing the cake from feeling too heavy or overly sweet.
This combination ensures a soft, tender crumb. The sour cream adds moisture and a slight tang, while the milk helps loosen the batter just enough for the perfect texture.
Using both sugars creates the ideal balance of flavor and structure. Brown sugar adds moisture and depth, while granulated sugar provides sweetness and helps the cake hold its shape.
A small but powerful addition. Milk powder enhances the nutty notes of the brown butter and adds a subtle toasted, bakery-style flavor.
Layered into the center, this adds richness and a concentrated almond flavor that makes each bite feel more indulgent and bakery-style. And it will always be my favorite part!
The topping brings a beautiful contrast in texture. The streusel adds a buttery crumble, while the sliced almonds provide a light crunch and toasted finish.
1. Brown the butter in a saucepan over medium heat until golden and smells nutty. If this is your first time browning butter, check out my full guide for tips on how to brown butter. You can brown the butters that is intended for the batter and streusel separately or you can brown them all at once for convenience. To do this, place a heat safe bowl or large measuring cup on a kitchen scale and set it to zero. Pour in all of the browned butter and note the total weight. Then transfer 33% of the butter into a separate bowl for the streusel, and use the remaining 67% for the cake batter
2. In a medium bowl, make the almond filling by mixing the softened butter powdered sugar until you get a smooth consistency.
4. Mix in the egg yolk, almond extract and vanilla extract, almond flour, all purpose flour and salt until all the ingredients are smooth and set aside to set.
5. Preheat oven to 350°F. Line an 8-inch or 9-inch cake pan or springform pan with parchment.
6. To make the crumb topping in a medium bowl mix together all the ingredients from the streusel ingredient list until well combined till large and small clumps form. It's best to use your clean hands to mix this crumb mixture. Set aside in the fridge to set.
7. In a large bowl, whisk the cooled brown butter, granulated sugar, and brown sugar until combined.
8. Add eggs, vanilla extract, and almond extract. Mix until smooth and slightly thickened.
9. Stir in yogurt and milk until fully combined.
10. In a separate bowl, whisk together flour, milk powder, baking powder, baking soda, and salt.
11. Add dry ingredients to wet ingredients and mix until just combined.
12. Add the fresh raspberries that are lightly coated with flour and fold them into the bater until they are evenly distributed. The consistency will be a thick batter.
13. Spread half of the cake batter into the prepared pan.
14. Dollop the almond filling over the batter and spread an even layer.
15. Add remaining batter on top and spread carefully.
16. Scatter raspberries evenly over the top of the batter.
17. Sprinkle crumb topping over the top, followed by sliced almonds.
18. Bake for 40–50 minutes, or until a toothpick comes out with moist crumbs.
19. Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to completely cool before slicing.
20. Once cooled, dust with powdered sugar before serving.
For efficiency, brown all the butter together instead of separately. After browning, divide it using a 67% (batter) / 33% (streusel) ratio. This keeps the flavor consistent throughout the cake and saves time.
Hot butter can scramble the eggs or thin out the batter too much. Let it cool until it’s warm to the touch before adding it to your sugar mixture. As for the stressuel topping I usually don't wait for the brown butter to completely cool, but make sure that the crumb topping sets in the fridge till you are ready to use it.
Lightly coating the raspberries in flour helps prevent them from sinking to the bottom of the cake and keeps them evenly distributed throughout the batter. I do this trick with just about any baked dessert that has fruit in it.
This is a general rule of thumb for coffee cakes. Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake instead of a soft, tender crumb.
Room temperature eggs and sour cream blend more smoothly into the batter, creating a more even texture and better rise.
It might be tempting, but letting the , cake cool allows the structure to set properly, especially with the almond filling layer.
Almond extract is strong. Stick to the measured amount to avoid overpowering the cake and masking the brown butter flavor. Also, if possible use a high quality almond extract. I have used certain almond extract brands in the past that have a stronger undesirable bite to it.
Yes, but do not thaw them. You don't want additional moisture in your batter. Toss in flour and add directly to prevent excess moisture.
Overmixing or too much flour can cause this. Spoon and level your flour or use a kitchen scale.
You can, but it adds a lot of flavor. Without it, the cake will be more like a classic raspberry flavor coffee cake.
An 8-inch or 9-inch cake pan or a springform pan works best for even baking.
Yes. The flavor actually deepens overnight, making it even better the next day.
Absolutely! Blueberries and blackberries would be delightful in this recipe.
You want golden, not burnt. Think toasted hazelnut, not coffee ash.
If preferred, brown 12 tablespoons (169g) butter in one saucepan. Divide the browned butter after cooking:
Allow the portion for the batter to cool before mixing.
Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.
If you don’t have a scale:
Too much flour is one of the most common reasons baked recipes can become dry and cakey.
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