I love coffee cake. In my opinion, there's nothing better than waking up in the morning to a hot cup of coffee and some sweet coffee cake on the side. This coffee cake is super moist, light, and has just the right amount of sweetness. I love the combination of raspberries, vanilla, and almonds. If you're a big almond fan, I recommend using half almond extract, half vanilla extract. The almond extract really compliments the sliced almonds on top of the cake. Another thing I love about this coffee cake is how pretty it looks! There is a beautiful, pink, raspberry swirl running all through the cake, and the top is garnished with sliced almonds and sweet drizzle of icing. There is so much delicious flavor going on in this cake. You can serve it warm with vanilla ice cream and/or whipped cream, and/or you can serve it at room temperature. In my opinion, I liked it best at room temperature the next day - or even the second or third day - because it gets moister over time. I'm not sure how it tastes after the third day because it never lasted that long in my house.
Yield: an 8-inch round cake (about 8-10 servings)
***recipe doubles well in a 9-inch pan