Raspberry Almond Coffee Cake

I’ve been playing in the kitchen again, only to bring you this delicious Raspberry Almond Coffee Cake.

We’ve made a recipe similar to this Raspberry Almond Coffee Cake before, Check out this Lemon Berry Buckle for another flavor to try. The biggest thing that I did differently this time is that I cooked this amazing little cake in my Instant Pot Duo60.

This post may contain affiliate links through Amazon and other programs. i do make a small commission from sales through these links which helps to fund this blog and it’s activities. Your price does not change if you purchase through these links and our family truly appreciates the blessings that these sales bring to our family. Thank You.

I really love all the things that I’ve been able to do with my Instant Pot like this one!

Come Share your Photos!!  

There are a couple other models available which I’m sure you can make this Raspberry Almond Coffee Cake in. I would love to see your photos if you make this or any other recipe from Wonderfully Made and Dearly Loved over on our  Social Media Pages 

Facebook Fan Page, Google+ , Instagram or Twitter.

The Pans that I used to get this recipe to fit within my Instant Pot 

I really like these pans because they allow me to use them in my oven as well as in my Instant Pot. I can Stack two of them within the inner liner which makes it easy to make 2 dishes at the same time.

 It’s great when things like this can do double duty in the kitchen. These pans have become my favorite ones to make on plan cakes and casseroles in because they are just right for our family size.

Here’s How I Made This Raspberry Almond Coffee Cake Recipe

For the Crumble

1/4 cup unsalted butter, melted and cooled
1/3 cup THM Baking Blend, or this homemade blend
2 tablespoons shredded coconut meat, unsweetened
1 1/2 Tablespoons THM Super Sweet Blend
1/3 cup low carb brown sugar
1 pinch salt
2 tablespoons almonds, chopped

For the Cake

2 whole eggs
1 teaspoon almond extract
2 teaspoons cream cheese, or butter
3 teaspoons THM Super Sweet Blend
3 Tablespoons THM Baking Blend, or this homemade blend
1/2 teaspoon baking powder
2 Tablespoons apple cider vinegar

Instant Pot Instructions:

Combine Cake ingredients. Spread in a lightly sprayed 6 x 6 inch pan (The link to the one I use)
Sprinkle Berries on top of batter in a single layer. Reserving 6-7 for the top
Sprinkle with crumble topping and reserved berries. Cover with foil.
Place trivet into the liner of your Instant Pot, fill with 1 cup of water.
Place baking pan on top of trivet.
Close and lock lid, Process on Manual High for 30 Minutes. Allow to Natural Pressure Release for 10 minutes.
Allow cake to cool for 10 minute before cutting if you want firm slices or scoop with a spoon and top with whipped cream.

If you do not own an Instant Pot I’ve included the directions on how to prepare this wonderful Raspberry Almond Coffee Cake in the oven.

Oven Baked Instructions:

Preheat the oven to 350 degrees.
Combine Cake ingredients. Spread in a lightly sprayed 7 x 7 Corningware or equivalent size baking dish.
Sprinkle berries on top of cake in single layer
Cover tightly with aluminum foil and bake in the 350 degree oven for 20 minutes.
Remove and top with chilled crumble.
Place back in the oven and bake for another 20 minutes or till crumble is nicely browned, crisp and a inserted toothpick comes out clean.

 Raspberry Almond Coffee Cake Recipe

5 from 1 reviews

Raspberry Almond Coffee Cake

 

Author: Judy

Nutrition Information

• Serves: 4

• Serving size: 1 piece
• Calories: 216

• Fat: 20g
• Carbohydrates: 11g
• Sodium: 88mg
• Fiber: 6g
• Protein: 8g
• Cholesterol: 140mg

Recipe type: Cake

Cuisine: American

Prep time:  5 mins

Cook time:  30 mins

Total time:  35 mins

Save Print

A Sweet Low Carb Coffee Cake with a delicious Crumble topping made in the oven or the Instant Pot

Ingredients

For the Crumble

• ¼ cup unsalted butter (melted and cooled)
• ⅓ cup THM Baking Blend (or this homemade blend)
• 2 tablespoons shredded coconut meat (unsweetened)
• 1½ Tablespoons THM Super Sweet Blend
• ⅓ cup low carb brown sugar
• 1 pinch salt
• 2 tablespoons almonds (chopped)
• ½ cup raspberries (frozen or fresh)

For the Cake

• 2 whole eggs
• 1 teaspoon almond extract
• 2 teaspoons cream cheese (or butter)
• 3 teaspoons THM Super Sweet Blend
• 3 Tablespoons THM Baking Blend (or this homemade blend)
• ½ teaspoon baking powder
• 2 Tablespoons apple cider vinegar
• ½ cup raspberries (frozen or fresh)

Instructions

Oven Baked Instructions:

1. Preheat the oven to 350 degrees.
2. Combine Cake ingredients. Spread in a lightly sprayed 7 x 7 Corningware or equivalent size baking dish.
3. Sprinkle berries on top of cake in single layer
4. Cover tightly with aluminum foil and bake in the 350 degree oven for 20 minutes.
5. Remove and top with chilled crumble.
6. Place back in the oven and bake for another 20 minutes or till crumble is nicely browned, crisp and a inserted toothpick comes out clean.

Instant Pot Instructions:

1. Combine Cake ingredients. Spread in a lightly sprayed 6 x 6 inch pan (The link to the one I use)
2. Sprinkle Berries on top of batter in a single layer. Reserving 6-7 for the top
3. Sprinkle with crumble topping and reserved berries. Cover with foil.
4. Place Trivet into the liner of your Instant Pot, fill with 1 cup of water.
5. Place baking pan on top of trivet.
6. Close and lock lid, Process on Manual High for 30 Minutes. Allow to Natural Pressure Release for 10 minutes.
7. Allow cake to cool for 10 minute before cutting if you want firm slices or scoop with a spoon and top with whipped cream.

3.5.3251