Easy Raspberry Coffee Cake

Cut butter into 1/2 cup white cake mix and brown sugar.

1.

Stir in almonds to make a crumb topping. Set aside.

2.

Use a mixer to combine rest of cake mix, softened butter, buttermilk, eggs, and almond extract.

3.

Gently fold in fresh or frozen (not thawed) raspberries.

4.

Spread batter into a cake pan and top with the almond topping.

5.

Bake until a toothpick comes out clean. Cool; dust with powdered sugar for serving. Enjoy!

6.

Swipe up for this perfect brunch recipe!