Raspberry Coffee Cake Recipe
Today, I’m excited to share a recipe for Raspberry Coffee Cake. This delicious dessert is the perfect combination of sweet and tangy, with a moist and tender cake base and a delicious raspberry filling. It’s a great dessert to serve at a brunch or as a special treat on a lazy weekend morning.
Why you need to try this recipe
- The Raspberry Coffee Cake is a delicious and unique twist on a classic dessert. The addition of fresh raspberries adds a tangy and fruity flavor that elevates the cake to the next level.
- This recipe is easy to make, even for those who are not experienced bakers. The ingredients are simple and readily available, and the step-by-step instructions make it easy to follow along.
- The Raspberry Coffee Cake is a great dessert to serve at a brunch or as a special treat on a lazy weekend morning. It’s a crowd-pleaser that is sure to impress guests with its delicious flavor and beautiful presentation.
- Making this cake is a fun and enjoyable activity to do with friends or family. It’s a great opportunity to spend time together in the kitchen, bonding over a shared activity.
- This Raspberry Coffee Cake is a tasty and easy-to-make dessert that is worth trying. Whether you’re serving it at a special occasion or enjoying it as a weekend treat, this recipe is sure to be a hit. Give it a try and discover the deliciousness of this unique twist on a classic dessert.
Questions I get asked about this recipe
Q: Can I use a different type of fruit in the cake?
A: Yes, you can use any type of fruit that you prefer. Fresh or frozen berries, such as blueberries or blackberries, would work well in this recipe. You could also try using sliced stone fruit, such as peaches or plums.
Q: Can I use a different type of extract in the cake?
A: Yes, you can use any type of extract that you prefer. Vanilla extract is a classic choice, but you could also try using almond extract or even lemon extract for a different flavor.
Q: How should I store the leftover cake?
A: The cake can be stored in an airtight container at room temperature for up to 3 days. You can also wrap it well and store it in the refrigerator for up to 1 week. To extend the shelf life of the cake, you can freeze it for up to 3 months.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using gluten-free all-purpose flour in place of the regular all-purpose flour. Make sure to use gluten-free baking powder and ensure that all of the other ingredients are also gluten-free.
Here’s What You’ll Need
CRUMB TOPPING
- 1/2 cup granulated sugar
- 1/3 cup all purpose flour
- 4 Tbsp cold unsalted butter, cut up unto smaller pieces
COFFEE CAKE
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 3/4 cup buttermilk,
- 1 Tbsp vanilla extract
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
- 2 cups raspberries
Here’s How You Do It
Preheat your oven to 375°F and grease a 9-inch springform pan. To prevent any leaks, wrap the bottom half of the pan tightly in foil. Place the pan on a baking sheet.
To make the streusel topping, mix together the flour and sugar in a small bowl. Using your fingertips, work the butter into the mixture until it is evenly dispersed and crumbly. Alternatively, you can pulse the ingredients together in a food processor. Set aside.
In a stand mixer or large mixing bowl, cream the butter and sugar for a couple of minutes until light and fluffy. Scrape down the sides of the bowl as necessary. Beat in the egg until fully incorporated, then beat in the buttermilk and extract. The mixture may look curdled, but that’s okay.
Blend in the baking powder and salt, then fold in the flour. Finally, fold in the frozen raspberries, stirring just enough to distribute them evenly. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the streusel topping over the batter.
Bake the cake for about 55-60 minutes, or until it is just beginning to turn golden and a toothpick inserted into the center comes out clean (moist crumbs are okay). If the cake seems to be browning too quickly, cover it loosely with foil.
Allow the cake to cool for 10 minutes in the pan, then gently loosen and remove the sides. The cake can be enjoyed warm or at room temperature.
Printable Recipe
Raspberry Coffee Cake Recipe
This delicious dessert is the perfect combination of sweet and tangy, with a moist and tender cake base and a delicious raspberry filling. It's a great dessert to serve at a brunch or as a special treat on a lazy weekend morning.
Ingredients
CRUMB TOPPING
- 1/2 cup granulated sugar
- 1/3 cup all purpose flour
- 4 Tbsp cold unsalted butter, cut up unto smaller pieces
COFFEE CAKE
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 3/4 cup buttermilk
- 1 Tbsp vanilla extract
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
- 2 cups raspberries
Instructions
- Preheat your oven to 375°F and grease a 9-inch springform pan. To prevent any leaks, wrap the bottom half of the pan tightly in foil. Place the pan on a baking sheet.
- To make the streusel topping, mix together the flour and sugar in a small bowl. Using your fingertips, work the butter into the mixture until it is evenly dispersed and crumbly. Alternatively, you can pulse the ingredients together in a food processor. Set aside.
- In a stand mixer or large mixing bowl, cream the butter and sugar for a couple of minutes until light and fluffy. Scrape down the sides of the bowl as necessary. Beat in the egg until fully incorporated, then beat in the buttermilk and extract. The mixture may look curdled, but that's okay.
- Blend in the baking powder and salt, then fold in the flour. Finally, fold in the frozen raspberries, stirring just enough to distribute them evenly. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the streusel topping over the batter.
- Bake the cake for about 55-60 minutes, or until it is just beginning to turn golden and a toothpick inserted into the center comes out clean (moist crumbs are okay). If the cake seems to be browning too quickly, cover it loosely with foil.
- Allow the cake to cool for 10 minutes in the pan, then gently loosen and remove the sides. The cake can be enjoyed warm or at room temperature.
This Raspberry Coffee Cake with Streusel Topping is a fantastic dessert that is sure to impress your friends and family. It’s perfect for a special occasion, such as a weekend brunch or a holiday gathering. You can even make it ahead of time and store it in the refrigerator or freezer until you’re ready to serve it.
Whether you’re a novice baker or an experienced cook, this recipe is easy to follow and produces delicious results. You’ll love the combination of flavors and textures in each bite. So why not give it a try and see for yourself? You’ll be glad you did!
The combination of the moist and tender cake, the sweet and tangy raspberry filling, and the crunchy streusel topping is absolutely divine. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.
Thanks for stopping by and checking out our recipe. I hope you give it a go. If you do, be sure to let us know back over on our FB page or drop us a comment below! I am so happy when you guys enjoy the recipes I share.
