1/4cup4 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
For the Coffee Cake
2cupsall-purpose flour
2teaspoonsbaking powder
1/2teaspoonsalt
3/4cupsugar
1/4cup4 tablespoons unsalted butter, room temperature
1large egg
1teaspoon vanilla extract
1/2cupmilk
2cupsfresh or frozen raspberriescut in half
Instructions
Preheat the oven to 375° F. Line an 8-inch by 8-inch metal baking pan with parchment paper and set aside.
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.
Notes
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.