Raspberry coffee cake is bursting with raspberry flavor and topped with a sweet buttery crumble.

Raspberry Coffee Cake

Raspberry coffee cake is bursting with fresh raspberry flavor and topped with a cinnamon sugar crumble. This breakfast recipe is perfect for fresh summer berries!

Raspberry coffee cake is bursting with raspberry flavor and topped with a sweet buttery crumble.

Who else loves fresh raspberries in the summer? It is undoubtedly one of my favorite fruits to bake with this time of year!

Haley here from If You Give a Blonde a Kitchen and today I’m sharing my recipe for raspberry coffee cake. It is tart, sweet and bursting with raspberries.

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When Ashley told me she was doing a berry week on her blog I got so excited because it gives me an excuse to bake with fresh summer fruits! (Did you see my blueberry crumble bars last month?)

Raspberry coffee cake is bursting with raspberry flavor and topped with a sweet buttery crumble.

Raspberries are one of my favorite summer fruits because my parents have a raspberry bush in their backyard. Growing up my sister and I would pick fresh raspberries while we were playing outside and have a fresh snack!

I still occasionally pop over to their house when the raspberries are in peak season and pick bowlful for me to take home. I’m convinced the berries taste better when I get them from my parents’ backyard!

Raspberry coffee cake is bursting with raspberry flavor and topped with a sweet buttery crumble.

For this raspberry coffee cake recipe you can use either fresh raspberries or frozen raspberries. Up to you! Simply fold the raspberries into the batter (very gently) and transfer to a dish to bake.

The batter might turn a little pink when you stir in the raspberries, but that’s okay. It only takes a couple stirs to get the berries incorporated and into the baking pan.

And like any traditional coffee cake, this one is also topped with a cinnamon sugar crumble 🙂

Raspberry coffee cake is bursting with raspberry flavor and topped with a sweet buttery crumble.

Cutting into the raspberry coffee cake reveals bright berries bursting with tart flavor. They add certain juiciness to the crumbly coffee cake that is absolutely delicious.

Enjoy a slice with your iced coffee this summer!

Raspberry Coffee Cake

Yield: 16 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Raspberry coffee cake is bursting with fresh raspberry flavor and topped with a cinnamon sugar crumble. This breakfast recipe is perfect for fresh summer berries!

Ingredients:

Cinnamon Streusel

  • 1/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, chilled and cut into 1/2-inch cubes

Raspberry Coffee Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup (4 tablespoons) unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen raspberries, cut in half

Directions:

  1. Preheat the oven to 375° F. Line an 8-inch by 8-inch metal baking pan with parchment paper and set aside.

Cinnamon Streusel Topping

  1. Whisk together the sugar, flour, cinnamon, and salt in a small bowl. Using two forks or your fingers, cut or rub in the butter into the mixture until it reaches a sand-like consistency. Set aside.

Raspberry Coffee Cake

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer (or using a hand mixer), beat together the sugar, butter, egg, and vanilla.
  3. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Using a wooden spoon or rubber spatula, fold in the raspberries very gently.
  4. Pour the batter into the prepared pan (it will be thick). Sprinkle the streusel topping over the batter.*
  5. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve warm right from the pan or transfer to a serving plate.
  • Batter will be thick. Do your best to spread it in the pan. It’s okay if the berries break a bit. Sometimes tapping the pan on the counter helps spread the batter.
  • Coffee cake is best served the day off, but can be stored in an airtight container at room temperature for up to four days.
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No Bake Raspberry Cheesecake Bites

Irish cream coffee cake

Irish Cream Coffee Cake

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