Raspberry Coffee Cake
Yield: 16 servings
This coffee cake is bursting with raspberries and topped with a cinnamon sugar crumble.
For the Cinnamon Streusel
To make the Cinnamon Streusel Topping
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.
To make the Coffee Cake
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat together the sugar, butter, egg, and vanilla.
Alternate adding the milk and the flour mixture to the sugar/butter mixture, ending with flour. Mix until just combined. Using a wooden spoon or rubber spatula, fold in the raspberries very gently.
Pour the batter into the prepared pan (it will be thick). Sprinkle the streusel topping over the batter.
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.
- This recipe is best served the day off, but can be stored in an airtight container at room temperature for up to four days.
Calories: 205kcal, Carbohydrates: 33g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 26mg, Sodium: 100mg, Potassium: 111mg, Fiber: 1g, Sugar: 14g, Vitamin A: 210IU, Vitamin C: 4mg, Calcium: 42mg, Iron: 1.3mg
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.