Raspberry Coffee Cake with Jam Swirl & Almond Glaze

By Elizabeth Waterson // Oct 11, 2025 (Updated Nov 22, 2025) // Leave a Comment

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This raspberry coffee cake has it all-tender buttery crumb, a swirl of raspberry jam, bursts of tart berries, and a crunchy streusel topping. Sour cream keeps it extra moist, while almond extract in both the cake and glaze adds a bakery-style flavor. It comes together in under an hour of baking time, perfect for brunch, holidays, or an afternoon treat with coffee.

A thick slice of raspberry coffee cake with crumb topping and white icing sits on a cooling rack, garnished with fresh raspberries. More cake and raspberries are visible in the background.

Cake for breakfast is always a good idea. I started testing this recipe almost a year ago. I was pregnant with my daughter and was craving all things sweet all the time. I had a baby and then finally came back to this recipe. I tweaked it ever so slightly and found the perfect breakfast cake. There is a smidgen of almond extract in the cake and the glaze; almond and raspberry are a match made in heaven. My favorite way to enjoy this is warm, slicing a bit, and putting it in the toaster oven is what I do.

A hand holding a square slice of moist cake with visible raspberries inside, topped with icing and a fresh raspberry.

Gather Your Goodies

Streusel topping - made with flour, sugar, and butter for a sweet, buttery crunch on top of every slice.
Butter + sugar - creamed until fluffy to create a light, tender crumb.
Sour cream - adds moisture and a subtle tang that balances the sweetness.
Raspberries + jam - fresh or frozen berries pair with jam for a double burst of raspberry flavor.
Almond extract - enhances the berry flavor and gives the cake a bakery-style aroma.
Glaze - a mix of powdered sugar, cream, vanilla, and almond extract that ties all the flavors together.

A baking tray holds bowls of flour, butter cubes, eggs, brown sugar, granulated sugar, vanilla, baking powder, baking soda, sour cream, raspberry jam, and frozen raspberries, arranged neatly on a light surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Mix, Swirl & Sprinkle

A glass bowl with sugar and flour and cubes of butter sits on a light countertop next to a crumpled pink cloth. — Mix flour and sugar then add butter chunks.

A glass bowl filled with a crumbly, pale yellow mixture sits on a light-colored countertop, next to a soft pink kitchen towel. — Mix flour and sugar then add butter chunks.

A glass bowl filled with dry ingredients and a metal whisk sits on a light countertop next to a pink cloth. — Mix dry ingredients together.

A glass measuring cup filled with sour cream and vanilla extract sits on a light countertop, with a white spatula inside and a pink cloth partially visible on the side. — Mix dry ingredients together.

A mixing bowl containing brown sugar, white sugar, and cubed butter sits on a light countertop with a pink kitchen towel underneath. — Cream together the butter and sugars.

A metal mixing bowl with creamed butter and brown sugar, plus a cracked egg on top, sits on a light counter next to a wrinkled pink cloth. — Cream together the butter and sugars.

A metal mixing bowl containing partially mixed yellow batter sits on a light countertop next to a pink cloth. — Scrape down the bowl after the last egg is added.

A metal mixing bowl containing partially mixed flour and dough sits on a light countertop next to a pink cloth. — Scrape down the bowl after the last egg is added.

A glass bowl filled with raspberries coated in white flour sits on a light countertop next to a pink cloth napkin. — Toss the raspberries in flour.

A metal mixing bowl contains thick batter and a pile of floured raspberries, ready to be mixed together. A pink cloth is partially visible beside the bowl on a light-colored countertop. — Toss the raspberries in flour.

A square metal baking pan lined with parchment paper contains unbaked batter swirled with dollops of raspberry jam, on a light countertop. A pink cloth is partially visible beside the pan. — Add batter to pan then add scoops of raspberry jam on top.

A square baking pan lined with parchment paper holds unbaked batter swirled with a raspberry jam, creating a marbled pattern. A pink cloth is partially visible beside the pan. — Add batter to pan then add scoops of raspberry jam on top.

A square baking pan lined with parchment paper holds an unbaked crumb-topped dessert with a berry filling. A pink kitchen towel is placed on the counter next to the pan. — Add the chilled crumble topping on and bake.

A square coffee cake topped with a golden crumbly streusel sits on parchment paper atop a cooling rack, viewed from above. — Add the chilled crumble topping on and bake.

A glass bowl filled with smooth, off-white vanilla almond icing sits on a light-colored countertop. — Make a simple icing.

A square coffee cake sits on parchment paper atop a cooling rack, topped with a crumbly streusel and drizzled with almond icing in a crisscross pattern. — Make a simple icing.

A square raspberry crumb cake with white icing and fresh raspberries on top sits on a cooling rack. Next to it are a small bowl of raspberries, a cup of coffee, and a light pink cloth.

Tips for Success

Use room temperature ingredients; it helps ensure everything combines evenly.
Don't rush creaming the butter and sugars, that sets the stage for a delicious cake.
Alternating adding the dry and wet ingredients helps create a soft, tender cake crumb, so although you might want to just dump, trust me don't!

Three pieces of raspberry coffee cake topped with fresh raspberries and almond icing, stacked on a plate. A cup of coffee and a small dish of raspberries are in the background.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

A close-up of a slice of raspberry coffee cake topped with streusel, white icing, and a fresh raspberry, resting on a cooling rack with a pink cloth underneath.

Raspberry Coffee Cake with Jam Swirl & Almond Glaze

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Print Recipe

Total Time: 1 Hour 45 Minutes
Yield: 9-12 Slices 1x

Instructions

Streusel Topping

Preheat the oven to 350F/180C and line a 9-inch square baking pan with parchment so that the parchment paper overhangs on the sides. This will help you pull the baked cake out of the pan later. Grease the parchment with non-stick baking spray and set aside.
In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your clean fingers and blend in the butter, and use a spatula to mix it all together to moisten everything. This will take a couple of minutes, you want a wet sand texture, and thick clumps are good. Set it in the refrigerator while you prepare the cake.

Cake

In a large bowl, whisk together the flour, baking powder, and salt.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk, beat the sugar and butter together for 2-3 minutes, scrape down the bowl after the first minute, then continue mixing. You want a light, fluffy mixture.
Add the eggs, one at a time, scraping down the bowl after each addition and making sure the egg is fully combined; there should be no trace of egg yolk. In a separate bowl, mix together the vanilla extract, almond extract, and sour cream.
Gently fold in ⅓ of the dry ingredients until just almost combined, then gently fold in ½ of the sour cream until just combined, then repeat with ⅓ of the dry, the rest of the sour cream, and finish with the remaining flour. Do not over-mix.
In a separate bowl, toss the raspberries and flour together, coating the raspberries helps prevent them from sinking. Gently fold the raspberries into the cake batter; do not over-mix as the raspberries will bleed their color.
Add the cake batter to the prepared pan, then drop dollops of raspberry jam on top and use a butter knife to swirl it into the batter. Sprinkle all of the crumble on top into an even layer. Bake for 40-50 minutes. Since the cake is covered in a crumble, it is best to check by using a toothpick test. Insert a toothpick into the center of the cake, moist crumbs are okay, but if there is any wet batter, the cake will need to cook longer.
Let the cake cool on a wire rack for at least 30 minutes before using the parchment overhang to gently and quickly remove it from the pan.

Icing Drizzle

In a small bowl, whisk together the confectioners' sugar, milk, vanilla, and almond extracts until combined. Drizzle on top of the cake. Best served the day it is made, but leftovers will last in an airtight container for up to 3 days.