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Blackberry Almond Coffee Cake

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6-8 1x


  • For the Cake
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • 2 cups flour
  • 2 tsp baking powder
  • 3/4 teaspoon salt
  • 1/2 cup slivered almonds
  • 1 cup fresh blackberries
  • Topping
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup slivered almonds


  1. Preheat the oven to 375 F. Butter a 9″ springform pan, or a baking dish, and line with parchment.
  2. With a mixer, cream the butter together with the sugar until light and fluffy. Add the eggs, one at at time.
  3. Add the almond and vanilla extract, along with the milk.
  4. In a separate bowl, combine the flour, baking powder, and salt. Whisk to combine, then add to the wet mixture along with the 1/2 cup slivered almonds. Mix just to combine.
  5. Spread the mixture into the prepared pan and press the blackberries into the top of the batter, which should be thick.
  6. In a small bowl, combine the brown sugar, flour, and cinnamon for the topping. Use a fork to combine, then cut in the butter until crumbly. Mix with the 1/4 cup slivered almonds and sprinkle overtop of the batter.
  7. Bake for 45-50 minutes, or until a cake tester comes out clean from the center of the cake.