I remember the first time I tasted a raspberry coffee cake—it was a crisp autumn morning, and the aroma of freshly baked goods wafted through my grandmother’s kitchen. She had just taken a golden-brown cake out of the oven, and the combination of buttery crust and tangy raspberries was simply irresistible.
That moment sparked my love for baking, and over the years, I’ve perfected my own version of this delightful treat. Whether you’re looking for a cozy breakfast option or a special dessert for a weekend brunch, this raspberry coffee cake is sure to delight your taste buds and warm your heart.
Table of Contents
Why You’ll Love This Raspberry Coffee Cake
This raspberry coffee cake is more than just a simple breakfast treat; it’s a versatile and delightful dessert that can be enjoyed any time of the day. Here are a few reasons why you’ll fall in love with this recipe:
- Easy to Make : This recipe requires minimal preparation and uses ingredients you likely already have in your kitchen.
- Versatile : You can easily customize this recipe by using different types of berries or adding a lemon zest for a refreshing twist.
- Perfect for Any Occasion : Whether it’s a lazy Sunday morning, a special brunch, or a holiday gathering, this cake is sure to impress.
- Moist and Flavorful : The combination of fresh or frozen raspberries with a tender cake batter ensures a moist and flavorful texture.
- Streusel Topping : The light, crumbly streusel adds an extra layer of texture and sweetness, making each bite even more enjoyable.
Ingredients
For the Coffee Cake
- Unsalted Butter : 1/2 cup (1 stick), softened
- Granulated Sugar : 3/4 cup
- Large Egg : 1, room temperature
- Buttermilk : 3/4 cup
- Vanilla Extract : 1 tablespoon
- Baking Powder : 2 1/2 teaspoons
- Salt : 1/2 teaspoon
- All-Purpose Flour : 2 cups
- Frozen Raspberries : 2 cups (do not thaw)
For the Streusel Topping
- Unsalted Butter : 1/4 cup (1/2 stick), chilled and cut into small pieces
- Granulated Sugar : 1/2 cup
- All-Purpose Flour : 1/2 cup
Ingredient Insights
- Raspberries : Fresh or frozen raspberries work well in this recipe. Fresh raspberries should be plump, bright red, and slightly soft. Frozen raspberries are ideal as they hold their shape better when folded into the batter.
- Butter : Use high-quality unsalted butter for the best flavor. Ensure it is softened to room temperature for the cake batter and chilled for the streusel topping.
- Buttermilk : Buttermilk adds a slight tanginess and helps the cake rise. If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 3/4 cup of milk and let it sit for a few minutes.
- Flour : All-purpose flour is recommended for a tender crumb. Sift the flour to ensure a smooth batter.
- Sugar : Granulated sugar works best for both the cake batter and streusel topping.
Substitutions for Dietary Needs
- Dairy-Free : Substitute butter with a high-quality dairy-free alternative and use a dairy-free milk for the buttermilk substitute.
- Gluten-Free : Use a gluten-free flour blend suitable for baking.
- Egg-Free : Replace the egg with a flaxseed or commercial egg substitute.
- Sugar-Free : Use a granulated sugar substitute like erythritol or xylitol.
Instructions
Preparation
- Preheat the Oven : Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan. Optionally, wrap the bottom half of the pan tightly in foil to prevent any leaks. Place the pan on a baking sheet.
Making the Streusel Topping
- Mix Streusel Ingredients : In a small bowl, combine the chilled butter pieces, granulated sugar, and all-purpose flour. Use your fingertips to work the butter into the flour and sugar until the mixture is crumbly. Alternatively, you can use a food processor and pulse until crumbly. Set aside.
Making the Coffee Cake Batter
- Cream Butter and Sugar : In a large bowl, cream the softened butter and granulated sugar together for a couple of minutes until light and fluffy. You can use a stand mixer or mix by hand. Scrape down the sides of the bowl as needed.
- Add Egg : Beat in the egg until completely incorporated. Scrape down the bowl again.
- Add Buttermilk and Extract : Beat in the buttermilk and vanilla extract. The mixture may look curdled, but that is fine.
- Combine Dry Ingredients : Blend in the baking powder and salt. Gradually fold in the all-purpose flour until just combined.
- Fold in Raspberries : Gently fold in the frozen raspberries, stirring just enough to distribute them evenly throughout the batter. Do not overmix.
Assembling and Baking the Cake
- Pour Batter into Pan : Transfer the batter into the prepared springform pan and smooth it out evenly.
- Sprinkle Streusel Topping : Sprinkle the streusel mixture evenly over the top of the batter.
- Bake : Bake for about 55-60 minutes, or until the cake is just beginning to turn golden and a toothpick inserted in the center comes out without wet batter clinging to it (moist crumbs are fine). If the top seems to be browning too quickly, loosely cover it with foil.
- Cool : Allow the cake to cool in the pan for about 10 minutes. Then, gently loosen the sides and remove the springform pan. The cake can be enjoyed warm or at room temperature.
Tips For Perfect Raspberry Coffee Cake
- Room Temperature Ingredients : Ensure all ingredients are at room temperature for better incorporation.
- Proper Mixing : Avoid overmixing the batter to prevent a dense texture.
- Layering the Raspberries : Gently fold in the raspberries to avoid breaking them up.
- Cooling and Storage : Allow the cake to cool completely before storing it in an airtight container at room temperature or in the refrigerator.
Frequently Asked Questions
- Can I use fresh raspberries instead of frozen ones?
Yes, but frozen raspberries hold their shape better and prevent the cake from becoming soggy. - What can I use if I don’t have buttermilk?
Mix 1 tablespoon of white vinegar or lemon juice with 3/4 cup of milk and let it sit for a few minutes. - Can I make this cake ahead of time?
Yes, store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. - How do I prevent the cake from sticking to the pan?
Grease the pan well and consider lining the bottom with parchment paper. - Can I add nuts to the streusel topping?
Yes, finely chopped nuts like almonds or walnuts add extra texture.
How to Store Your Raspberry Coffee Cake
- Room Temperature : Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigeration : For longer storage, keep the cake in the refrigerator for up to a week. Let it come to room temperature before serving.
- Freezing : Wrap the cake tightly with plastic wrap and place it in an airtight container. Store in the freezer for up to 1-2 months. Thaw in the refrigerator overnight and let it come to room temperature before serving.
The History and Charm of Raspberry Coffee Cake
Raspberry coffee cake has long been a beloved classic in the world of baking, cherished for its delightful balance of flavors and textures. This delightful treat traces its roots back to the traditional European coffee cakes that were often served during morning coffee breaks or afternoon tea times .
The addition of raspberries adds a burst of freshness and tanginess to the tender, buttery cake, making it a perfect marriage of sweet and tart. Over the years, this recipe has evolved to become a staple in many households, especially during the summer months when raspberries are at their peak.
Creative Variations to Elevate Your Raspberry Coffee Cake
While the classic raspberry coffee cake is undeniably delicious, there are countless ways to elevate this timeless recipe to suit your taste preferences or dietary needs. For a refreshing twist, consider adding a hint of lemon zest to the batter, which complements the raspberries beautifully and adds a zesty brightness. If you’re looking for a richer flavor profile, try substituting some of the flour with almond flour or adding a layer of almond paste to the bottom of the cake. For a gluten-free option, use a high-quality gluten-free flour blend, and ensure that all other ingredients are also gluten-free. making this a versatile and beloved treat for any occasion.
More recipes
- Best Chocolate Chip Pound Cake
- Easy Blueberry Sour Cream Coffee Cake
- Easy Cream Cheese Coffee Cake Recipe
- In 10-Minutes, Quick Lemon Blueberry Coffee Cake
Perfect for Any Occasion
This raspberry coffee cake is not just a dessert—it’s a cozy hug in every bite, perfect for any occasion. Enjoy it warm with a cup of coffee or as a special treat during the holidays. It’s also a great option for Mother’s Day, Easter brunch, or any gathering where you want to serve something delicious and easy.
Share Your Raspberry Coffee Cake!
Whether you’re enjoying a quiet morning at home or hosting a weekend brunch, this raspberry coffee cake is the perfect addition to your breakfast table. I hope you love this recipe as much as I do! If you enjoyed making this cake, please take a moment to leave a comment and rate the recipe below. I’d also love to see your
PrintRaspberry Coffee Cake
- Total Time: 1 hour 12 minutes
Description
Indulge in a deliciously easy and quick fudgy raspberry coffee cake! This no-chill recipe is perfect for busy days but delivers rich, moist layers with a burst of raspberry flavor. Perfect for breakfast or brunch!
Ingredients
For the Coffee Cake
- Unsalted Butter : 1/2 cup (1 stick, softened)
- Granulated Sugar : 3/4 cup
- Large Egg : 1 (room temperature)
- Buttermilk : 3/4 cup
- Vanilla Extract : 1 tablespoon
- Baking Powder : 2 1/2 teaspoons
- Salt : 1/2 teaspoon
- All-Purpose Flour : 2 cups
- Frozen Raspberries : 2 cups (do not thaw)
For the Streusel Topping
- Unsalted Butter : 1/4 cup (1/2 stick, chilled and cut into small pieces)
- Granulated Sugar : 1/2 cup
- All-Purpose Flour : 1/2 cup
Instructions
Preparation
- Preheat the Oven : Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan. Optionally, wrap the bottom half of the pan tightly in foil to prevent any leaks. Place the pan on a baking sheet.
Making the Streusel Topping
- Mix Streusel Ingredients : In a small bowl, combine the chilled butter pieces, granulated sugar, and all-purpose flour. Use your fingertips to work the butter into the flour and sugar until the mixture is crumbly. Alternatively, you can use a food processor and pulse until crumbly. Set aside.
Making the Coffee Cake Batter
- Cream Butter and Sugar : In a large bowl, cream the softened butter and granulated sugar together for a couple of minutes until light and fluffy. You can use a stand mixer or mix by hand. Scrape down the sides of the bowl as needed.
- Add Egg : Beat in the egg until completely incorporated. Scrape down the bowl again.
- Add Buttermilk and Extract : Beat in the buttermilk and vanilla extract. The mixture may look curdled, but that is fine.
- Combine Dry Ingredients : Blend in the baking powder and salt. Gradually fold in the all-purpose flour until just combined.
- Fold in Raspberries : Gently fold in the frozen raspberries, stirring just enough to distribute them evenly throughout the batter. Do not overmix.
Assembling and Baking the Cake
- Pour Batter into Pan : Transfer the batter into the prepared springform pan and smooth it out evenly.
- Sprinkle Streusel Topping : Sprinkle the streusel mixture evenly over the top of the batter.
- Bake : Bake for about 55-60 minutes, or until the cake is just beginning to turn golden and a toothpick inserted in the center comes out without wet batter clinging to it (moist crumbs are fine). If the top seems to be browning too quickly, loosely cover it with foil.
- Cool : Allow the cake to cool in the pan for about 10 minutes. Then, gently loosen the sides and remove the springform pan. The cake can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 57 minutes
- Category: cake, Dessert
