How to Make Raspberry Coffee Cake

This tender raspberry-studded cake is pretty enough for company but easy enough for a weekday morning.

This raspberry coffee cake is guaranteed to make your morning extra special.

Raspberries make a sweet, tart and delicious addition to this cake, but it works well with other fruits too. In the summer, try pitted halved cherries or blueberries. In the fall, give fresh cranberries a go.
 

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1 PREPARE THE STREUSEL

In a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar and 1/2 teaspoon of the salt. Drizzle 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries.
 

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2 START THE BATTER

Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon salt and 1 1/2 teaspoons baking powder.

In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes.
 

3 FINISH THE BATTER

With your mixer, beat in one egg and then beat in 1 1/2 teaspoons of vanilla. Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries.
 

4 PREPARE THE CAKE FOR BAKING

Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached.
 

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5 COOL & CUT THE CAKE

Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.

Get the printable recipe.
 

About Samantha Seneviratne

Samantha Seneviratne is an author and baker in New York City. Her first cookbook, The New Sugar and Spice, was nominated for a 2016 James Beard Award. She's also the author of Gluten Free For Good and a contributor to The New York Times and Martha Stewart. She is currently working on her third cookbook.