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.
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.
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.
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.