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Raspberry Coffee Cake
4.7 from 18 votes

Raspberry Coffee Cake

This coffee cake is bursting with raspberries and topped with a cinnamon sugar crumble.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 16 servings
Calories: 205 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Cinnamon Streusel
  • 1/3 cup sugar
  • 1/2 cup  all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter chilled and cut into 1/2-inch cubes, 4 tablespoons
For the Coffee Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup unsalted butter room temperature, 4 tablespoons
  • 1 egg large
  • 1 teaspoon  vanilla extract
  • 1/2 cup milk
  • 2 cups raspberries cut in half, fresh or frozen

Instructions

    Cup of Yum
  1. Preheat the oven to 375° F. Line an 8-inch by 8-inch metal baking pan with parchment paper and set aside.
To make the Cinnamon Streusel Topping
  1. Whisk together the sugar, flour, cinnamon, and salt in a small bowl. Using two forks or your fingers, cut or rub in the butter into the mixture until it reaches a sand-like consistency. Set aside.
To make the Coffee Cake
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer (or using a hand mixer), beat together the sugar, butter, egg, and vanilla.
  3. Alternate adding the milk and the flour mixture to the sugar/butter mixture, ending with flour. Mix until just combined. Using a wooden spoon or rubber spatula, fold in the raspberries very gently.
  4. Pour the batter into the prepared pan (it will be thick). Sprinkle the streusel topping over the batter.
  5. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve warm right from the pan or transfer to a serving plate.

Notes

  • Batter will be thick. Do your best to spread it in the pan. It’s okay if the berries break a bit. Sometimes tapping the pan on the counter helps spread the batter.
  • This recipe is best served the day off, but can be stored in an airtight container at room temperature for up to four days.

Nutrition Information

Calories 205kcal (10%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 26mg (9%) Sodium 100mg (4%) Potassium 111mg (2%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 210IU (4%) Vitamin C 4mg (4%) Calcium 42mg (4%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 205

% Daily Value*

Calories 205kcal 10%
Carbohydrates 33g 11%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 26mg 9%
Sodium 100mg 4%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 210IU 4%
Vitamin C 4mg 4%
Calcium 42mg 4%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.