Raspberry Coffee Cake Recipe 2025

Raspberry Coffee Cake Recipe is one of my favorite treats to whip up on a lazy Sunday morning. The sweet, tart raspberries combined with the buttery, tender cake create a delightful experience with every bite. I can still remember the first time I made this recipe. My kitchen was filled with the sweet aroma of baked goods, and my family couldn’t wait to dig in. This cake is perfect for brunch, a cozy afternoon snack, or even as a dessert.

Ingredients for Raspberry Coffee Cake Recipe

Before I dive into the steps, let me share what you’ll need for this delicious Raspberry Coffee Cake Recipe. Having everything ready makes the process smooth and enjoyable.

Cake:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs
2 cups fresh or frozen raspberries

Topping:

1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

How to Make Raspberry Coffee Cake

Making this Raspberry Coffee Cake is a simple process. I often find myself enjoying the rhythm of mixing and baking. Here’s how I do it:

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly. I always take a moment to prepare my baking dish by greasing a 9×13 inch pan.

Mix the Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is essential for a tender cake. I usually do this for about 3-5 minutes.

Next, add in the eggs, one at a time, mixing well after each addition. Then, stir in the milk and vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the Raspberries

Gently fold in the raspberries. If you’re using frozen raspberries, there’s no need to thaw them. I find that the frozen ones work just as well, adding beautiful bursts of flavor throughout the cake.

Prepare the Topping

In a separate bowl, mix the brown sugar, flour, and cinnamon. Pour in the melted butter and combine until crumbly. This topping adds a delightful crunch to the soft cake.

Assemble and Bake

Pour the cake batter into the prepared baking dish. Spread it evenly, then sprinkle the topping mixture over the entire surface. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. I love serving this cake warm or at room temperature, often with a cup of coffee or tea.

Tips

Over the years, I’ve learned a few tricks to elevate this Raspberry Coffee Cake Recipe. Here are my top tips:

Use Fresh Ingredients: Fresh raspberries yield the best flavor. However, frozen ones work well too.
Don’t Overmix: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
Check for Doneness: Ovens vary, so keep an eye on your cake. A toothpick should come out clean when it’s done.
Add a Glaze: For an extra touch, consider drizzling a simple glaze made of powdered sugar and milk over the cooled cake.

Serving Suggestions for Raspberry Coffee Cake

This cake is versatile and can be enjoyed in various ways. Here are some of my favorite serving suggestions:

With Coffee or Tea: It’s a classic pairing. The sweetness of the cake complements the bitterness of coffee beautifully.
With Whipped Cream: A dollop of whipped cream adds a lovely creaminess that takes this cake to another level.
As a Brunch Dish: Serve it alongside other brunch items like scrambled eggs or fresh fruit for a delightful spread.

Storing Raspberry Coffee Cake

If you happen to have leftovers (which is rare in my house), storing them properly is key to keeping the cake fresh. Here’s how I do it:

Room Temperature: Cover the cake with plastic wrap or aluminum foil and keep it at room temperature for up to 3 days.
Refrigeration: For longer storage, place the cake in the fridge. It can last up to a week, but I recommend letting it come to room temperature before serving.
Freezing: You can freeze slices of the cake. Wrap them tightly in plastic wrap and then in aluminum foil. They will stay good for up to 2 months.

Variations on Raspberry Coffee Cake Recipe

I love experimenting with flavors, and this Raspberry Coffee Cake Recipe is no different. Here are some variations I’ve tried:

Berry Blend: Mix raspberries with blueberries or blackberries for a mixed berry cake.
Lemon Zest: Adding lemon zest to the batter gives a refreshing citrus twist.
Nutty Crunch: Incorporate chopped nuts like walnuts or almonds into the topping for added texture.

Nutritional Information

While I enjoy this cake as a treat, it’s always good to be mindful of the nutritional content. Here’s a rough idea of what you can expect per slice:

Calories: Approximately 250
Total Fat: 10g
Saturated Fat: 5g
Carbohydrates: 36g
Sugars: 18g
Protein: 4g

Why You’ll Love Raspberry Coffee Cake Recipe

This Raspberry Coffee Cake Recipe holds a special place in my heart. It’s not just about the taste; it’s about the memories made while baking it. The joy of sharing it with friends and family makes it even more special.