Raspberry Coffee Cake

This Raspberry Coffee Cake is the kind of dessert I find myself making again and again. With a tender crumb, bursts of juicy raspberries, and a sweet streusel topping, it’s the perfect treat to enjoy with a cup of coffee—or any time I want something fruity, buttery, and satisfying.

Why You’ll Love This Recipe

I love this coffee cake because it strikes the perfect balance between tart and sweet. The raspberries add a bright, juicy contrast to the soft, buttery cake, and the crumb topping gives it that irresistible bakery-style texture. It’s simple to make and works for brunch, dessert, or a mid-afternoon snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream or plain yogurt

• Fresh or frozen raspberries (not thawed if frozen)

For the streusel topping:

• All-purpose flour

• Brown sugar

• Cinnamon

• Unsalted butter (cold and cubed)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking dish.

2. To make the streusel, I combine flour, brown sugar, and cinnamon in a bowl, then cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. I set it aside.

3. For the cake batter, I whisk together flour, baking powder, baking soda, and salt in a bowl.

4. In another large bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then add the vanilla and sour cream.

5. I gradually add the dry ingredients to the wet mixture, mixing just until combined.

6. I gently fold in the raspberries, being careful not to overmix.

7. I pour the batter into the prepared pan and smooth the top. I sprinkle the streusel topping evenly over the batter.

8. I bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

9. I let it cool in the pan for at least 15 minutes before slicing and serving.

Servings and timing

This recipe serves 8–10 people.
Prep time: 20 minutes
Bake time: 45 minutes
Cooling time: 15 minutes
Total time: About 1 hour 20 minutes

Variations

• I sometimes add lemon zest to the batter for a citrusy boost.

• I swap raspberries for blueberries, blackberries, or chopped strawberries depending on what I have.

• For a nutty twist, I add chopped almonds or pecans to the streusel topping.

• I drizzle a simple glaze of powdered sugar and milk over the top after baking for extra sweetness.

storage/reheating

I store leftover coffee cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for about 15–20 seconds or in the oven at 300°F (150°C) for 5–10 minutes. It also freezes well—I wrap slices individually and thaw as needed.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries straight from the freezer. I don’t thaw them first to avoid too much moisture in the batter.

Why is my cake dense?

Overmixing the batter can make the cake dense. I mix just until everything is combined to keep the crumb light.

Can I make this gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with great results. I also check that the baking powder and other ingredients are certified gluten-free.

Can I bake this in a loaf pan?

Yes, though it may take longer to bake—closer to 55–60 minutes. I check for doneness with a toothpick.

Is sour cream necessary?

Sour cream gives the cake its moist texture. I’ve also used plain Greek yogurt as a substitute with similar results.

Conclusion

Raspberry Coffee Cake is a cozy, fruity, and buttery treat that’s as versatile as it is delicious. I love how easily it comes together, how beautiful it looks on the table, and how it tastes even better the next day. Whether it’s for breakfast, dessert, or a sweet gift, this cake never disappoints.

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