Secret Recipe Club, Raspberry Orange Coffee Cake with Almond Streusel

It’s Secret Recipe Club reveal day~where members are assigned another blog to visit secretly and choose a recipe to make

My Secret Recipe Club assignment this month is Cook with Sara.  Sara has been blogging for a long time and her recipe index is a treasure trove!

Browsing through her collection of goodies, I noticed that she bakes an array of muffins, cakes, and desserts so I decided to try one of her coffee cakes, Raspberry Cream Cheese Coffee Cake

Raspberry Almond Cake

Doesn’t this look perfect for the holidays?

raspberry almond breakfast cake

This coffee cake has a layer of almond cake, then a cheesecake layer,  with a raspberry orange topping, surrounded with a wide rim of almond streusel…

raspberry cheesecake coffeecake

Wouldn’t you like a bite?

raspberry orange almond cake

This cake is not hard to make, don’t let all the ingredients scare you


I will show you the steps visually to make it easier.  First make the raspberry topping

berry collage

Next comes the batter.  First mix the dry ingredients

baking Collage

Now mix the wet ingredients and combine to form batter

batter Collage

Build the cake in a well greased springform pan

cake Collage

Add the raspberry topping and the almond streusel

topping Collage

Now it’s ready for the oven


Bake at 350 for 35-45 minutes, use your own judgement, it is done when the edges just begin to turn golden and the middle will still seem a little loose

Raspberry Orange Coffee Cake with Almond Streusel

Prep Time 30 minutes
Cook Time 40 minutes
Course Bread, Breakfast, Brunch
Cuisine American
Servings 10


  • 1 cup frozen raspberries
  • 1/4 cup orange juice
  • 1 tsp. cornstarch
  • 2 cups flour
  • 1 cup sugar divided
  • 1 stick 8 T cold butter, cut into chunks
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • zest from 1 orange
  • 1/3 cup sour cream
  • 2/3 cup almond paste
  • 2 eggs divided
  • 6 ounces cream cheese softened (low fat is fine)
  • 1 tsp. orange juice
  • 1/2 cup sliced almonds


  • In small saucepan over medium heat, bring raspberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, 3 minutes. In a small bowl, blend cornstarch and 1 teaspoon water. Add to berry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
  • In a bowl or food processor, mix flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and orange zest.
  • In a bowl, mix sour cream, vanilla, almond paste, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a greased 9-inch springform pan.
Keyword almond streusel, Holiday breakfast, Orange Berry Coffeecake, Raspberry Coffee Cake

raspberry coffee cake

Or how about Christmas morning

Raspberry Orange Coffeecake

For whatever occasion you decide to make this cake, I know you won’t be disappointed!

eat cake Collage

Note: I changed just a couple things in this recipe, I used orange juice and zest, rather than the called for apple juice and lemon.  I also used almond paste and sour cream instead of yogurt for a more pronounced almond flavor

Be sure to stop by Cook with Sara to see her original recipe for Raspberry Cream Cheese Coffeecake here and the rest of her recipes.  She has been busy cooking up a lot of pumpkin dishes lately!

For more information on the Secret Recipe Club click here

click on the blue frog icon below to see all the Reveal Day Secret Recipe Club posts


I will be joining the fabulous parties and blogs on my side bar and:

Memories by the Mile

Posed Perfection

Pure Grace Farms

Melanie Makes

19 Responses to “Secret Recipe Club, Raspberry Orange Coffee Cake with Almond Streusel”
  1. Lynn says:

    This sounds great Jenna, lots of big flavors! Bet it’s amazing with a nice strong cuppa:@)

  2. Mary says:

    Jenna, It is cold and rainy here this morning and I would a slice for breakfast Jenna of this delicious flavors to kick start my day! What a great idea for Thanksgiving weekend with family in town too. Thanks for all the step-by-step photos!

  3. Thgis look really beautiful!

  4. Looks sooooo good! Would like to try substituing fresh cramberries for the raspberries for a seasonal twist. Yum!

  5. Kim says:

    Oh, my goodness, Jenna! This looks so good, I don’t care how many ingredients it takes. Any family member or guest would be thrilled to wake up to this any morning of the year! Thanks for sharing. You make it look so easy. Congrats on the win, BTW. 🙂

  6. lulu says:

    I can see why you chose this recipe. I haven’t made a coffee cake in ages but this one is tempting.

  7. Scribbler says:

    This looks fabulous! It has a lot of my favorite flavors, so I am definitely giving this a try sometime soon.

  8. This is so beautiful! It would make an awesome centerpiece. Wonderful pictures!

  9. teaspoonofspice says:

    There are so many yummy sounding flavors going on in this cake – yum!

  10. Maggie says:

    This recipe sounds great but I thought you might want to correct the printed directions a bit. The ingredient list calls for sour cream but the printed directions mention yogurt – not sour cream. And there is no mention in the printed recipe as to when to use the almond paste. I did discover it in the pics.

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