Print

Easiest Raspberry Coffee Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

This raspberry coffee cake features a moist and fluffy cake base studded with fresh, tangy raspberries. Sweetened with sugar and flavored with vanilla extract, this coffee cake is perfect for brunch or a sweet snack alongside your favorite cup of coffee. Baked to a golden brown perfection, it offers a delightful balance of sweetness and tartness with a soft, melt-in-your-mouth crumb.

Ingredients

Cake Batter

  • 6 tbsp unsalted butter, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 cup milk

Topping

  • 1 cup fresh raspberries
  • 3 tbsp sugar

Instructions

  1. Prepare Ingredients: Allow the unsalted butter to sit at room temperature until softened, which makes it easier to cream with the sugar.
  2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour and baking powder thoroughly. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 cup of sugar together until the mixture is light, fluffy, and well combined. This step helps to incorporate air for a tender crumb.
  4. Add Egg and Vanilla: Stir in the vanilla extract and the egg into the butter and sugar mixture. Beat until the mixture is smooth and uniform in texture.
  5. Incorporate Dry Ingredients and Milk: Gradually add the flour mixture to the wet mixture in small portions, alternating with the milk. Start and finish with the flour mixture. Beat well after each addition until the batter is smooth and fully combined.
  6. Assemble Cake: Butter a 6-inch or 9-inch baking dish and spread the cake batter evenly inside. Evenly distribute the fresh raspberries on top of the batter, then sprinkle with 3 tablespoons of sugar to add sweetness and help create a slight crust.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the cake for about 1 hour or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the cake from the oven and allow it to cool to room temperature before slicing and serving. Enjoy this delightful coffee cake with a cup of coffee or tea!

Notes

  • The cake can be baked in either a 6-inch or a 9-inch baking dish; the baking time might slightly vary with the size.
  • Use fresh raspberries for the best flavor and texture; frozen raspberries can make the batter soggy.
  • Make sure the butter is softened, not melted, for the best creaming results.
  • Check the cake around the 50-minute mark to avoid overbaking, as ovens may vary.
  • This cake is best served the same day but can be stored in an airtight container for up to 2 days.

Find it online: https://recipesbyliza.com/easiest-raspberry-coffee-cake-recipe/