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Raspberry Coffee Cake

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A tender, buttery coffee cake filled with juicy raspberries and topped with a sweet cinnamon streusel—perfect for breakfast, brunch, or dessert.

Ingredients

  • For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream or plain yogurt
  • 1 1/2 cups fresh or frozen raspberries (do not thaw if frozen)
  • For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup cold unsalted butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking dish.
  2. Make streusel: combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Set aside.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and sour cream.
  5. Gradually mix dry ingredients into wet ingredients until just combined.
  6. Gently fold in raspberries without overmixing.
  7. Spread batter into prepared pan and smooth the top. Sprinkle streusel evenly over the batter.
  8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for at least 15 minutes before serving.

Notes

  • Add lemon zest for a citrusy twist.
  • Swap raspberries with blueberries, blackberries, or strawberries.
  • Mix chopped almonds or pecans into the streusel.
  • Drizzle with powdered sugar glaze after baking for extra sweetness.
  • Freeze slices individually for easy snacking later.

Nutrition

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