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+ servings
Two slices of raspberry coffee cake stacked on top of each other

Raspberry Coffee Cake

Yield: 16 servings
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
This coffee cake is bursting with raspberries and topped with a cinnamon sugar crumble.
5 from 3 votes


For the 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

For the 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


  • 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.


  • 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
Course: Breakfast
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.