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Raspberry Coffee Cake

This Raspberry Coffee Cake is soft and moist. The cake is topped with delicious fresh raspberries that get jammy when baked, and a buttery streusel topping. The cake takes minutes to mix together and can be made without a handheld or stand mixer.

The details

preheat the oven and choose your pan

For this coffee cake, I like using an 8-inch springform pan. Since this cake has a streusel topping and it’s soft, it can make it tougher to get out of a regular 8-inch pan. Usually when I get a cake out of an 8-inch cake pan, I run a butter knife along the edge, put a plate on top of the cake pan, flip the cake pan upside down and get the cake out that way. This method will certainly work, I just prefer the ease of the springform pan. Anyways, once you have your pan, make sure you spray with nonstick spray and line the bottom of the pan with parchment paper. This makes it easy for the cake to come out of the pan.

Preheat your oven to 350 degrees Fahrenheit before you begin making the raspberry coffee cake. The cake only takes minutes to whip together, so it’s good to let the oven get to temperature as you mix the batter.

mixing the cake batter

This raspberry coffee cake comes together easily. You’ll add all of the wet ingredients to your bowl and whisk to combine, then add in the dry ingredients and whisk just until combined. Pour this batter into your prepared cake pan.

make the crumb topping

In a bowl, add the ingredients for the crumb topping, then use a fork to claw and combine the ingredients together until the mixture is in clumps. Sprinkle the fresh raspberries over top of the coffee cake batter, then sprinkle the crumb topping over the raspberries.

Bake the raspberry coffee cake in the preheated oven for 42-48 minutes, or until a toothpick inserted into the center comes out clean. The oven times can vary, so keep an eye on the cake. Allow the coffee cake to fully cool before drizzling icing over the cake.

If you make this raspberry coffee cake, let me know what you thought in the ratings and comments below. Make sure you find me on instagram and youtube for the full baking video for this as well as some fun behind the scenes.

Print
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Raspberry Coffee Cake


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5 from 1 review

  • Author: Jolene
  • Total Time: 52 minutes
  • Yield: 1 8-inch cake 1x

Description

This Raspberry Coffee Cake is buttery, soft and moist and filled. The cake is topped with delicious fresh raspberries that get jammy when baked, and a buttery streusel. The cake takes minutes to mix together and can be made without a handheld or stand mixer.


Ingredients

Units Scale
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/2 cup plain yogurt
  • Zest of 1 lemon
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Crumble Topping

  • 6 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups fresh raspberries

Icing

  • 3/4 cup powdered sugar
  • 2 tablespoons whole milk or heavy cream

Instructions

1. Preheat oven to 350F. Spray an 8-inch springform pan (I recommend springform as it makes it easier to remove the cake from the pan), or 8-inch cake pan with nonstick spray. Line the bottom of the pan with parchment paper.

2. In a large bowl, add butter, oil, sugars, eggs, yogurt and lemon zest. Whisk to combine. Add in flour, baking powder, baking soda and salt. Whisk just until combined. Pour the batter into the prepared pan.

3. In a medium size bowl, make the crumble topping. Add flour, sugar, cinnamon and butter. Use a fork to claw and combine the ingredients together until the mixture is in clumps.

4. Sprinkle the raspberries over top of the cake, then sprinkle the crumble topping over top of the raspberries.

5. Bake in preheated oven for 42-48 minutes. Keep an eye on the cake as the oven times can vary. The cake will be done when a toothpick inserted into the center comes out clean. Remove cake from oven and allow to fully cool.

6. Make the Icing. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake. Enjoy!

  • Prep Time: 10
  • Cook Time: 42
  • Category: Breakfast/Dessert
  • Method: Oven
  • Cuisine: American

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