Easy Raspberry Coffee Cake Recipe [FULL GUIDE]

Okay, I have to ask-is there anything better than the scent of a warm coffee cake baking in the oven? Now, take that nostalgic, cozy goodness and swirl in some bright, juicy raspberries. Yes, I’m talking about the queen of weekend brunches, the mid-afternoon pick-me-up, the best excuse to eat ’cake’ before noon: Raspberry Coffee Cake.

Now, don’t let the name fool you-there’s actually no coffee in the cake itself. Instead, this crumbly, buttery, berry-studded treat is meant to be enjoyed alongside your favorite cup of joe. It’s essentially cake’s more relaxed cousin, the one who wears cozy sweaters and always brings a homemade dessert to brunch.

Whether you’re baking for a lazy Sunday morning, entertaining friends, or just need a recipe that makes you feel like a domestic legend, this raspberry coffee cake is your new secret weapon.

Easy Raspberry Coffee Cake Recipe

This recipe is a one-bowl-wonder with simple steps, pantry-staple ingredients, and the kind of taste that makes people say: ’You made this from scratch?!’

What You’re Getting

• Moist, tender crumb (we’re not here for dry, bland cake)
• Tangy bursts of fresh or frozen raspberries
• A cinnamon-sugar streusel topping that’s basically crack
• A light glaze drizzle (optional, but highly encouraged)

Let’s break it down step-by-step.

Ingredients Needed

Alright, friends-gather your ingredients. Here’s what you’ll need for both the cake and that dreamy crumb topping.

For The Cake

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream or Greek yogurt (this is KEY for that moist texture)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups raspberries (fresh or frozen; if frozen, do not thaw)

For The Streusel Topping

• 1/3 cup brown sugar (light or dark works)
• 1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3 tbsp cold unsalted butter, cubed

Optional Glaze

• 1/2 cup powdered sugar
• 1-2 tbsp milk or cream
• 1/4 tsp vanilla extract

How To Make Easy Raspberry Coffee Cake

Grab your apron and crank up the oven-let’s bake something unforgettable.

Step-by-Step

1. Preheat & Prep

   • Oven at 350°F (175°C).
   • Grease and flour an 8×8-inch square pan (or line with parchment for easy lifting).

2. Make The Streusel Topping

   • In a small bowl, mix brown sugar, flour, cinnamon, and salt.
   • Cut in cold butter using a fork or your fingers until it’s crumbly.
   • Pop it in the fridge while you work on the cake.

3. Cream Butter And Sugar

   • In a large bowl, beat the softened butter and granulated sugar until fluffy-this takes about 2-3 minutes.

4. Add Eggs & Vanilla

   • Beat in eggs one at a time, scraping down the sides.
   • Add vanilla and mix well.

5. Add Sour Cream

   • Stir in the sour cream (or Greek yogurt)-this is where your cake gets its tenderness!

6. Combine Dry Ingredients

   • In another bowl, whisk flour, baking powder, baking soda, and salt.

7. Mix It All Together

   • Gradually add the dry ingredients to the wet mixture. Do NOT overmix-just until combined.

8. Fold In Raspberries

   • Gently fold in the raspberries, trying not to break them up too much.

9. Layer & Top

   • Spread the batter evenly in your prepared pan.
   • Sprinkle that glorious streusel all over the top.

10. Bake

    • Bake for 35-45 minutes or until a toothpick comes out clean or with just a few moist crumbs.

11. Cool & Glaze (optional But YUM)

    • Let cool for 15 minutes.
    • Whisk glaze ingredients together and drizzle over the top.

Ingredient Science Spotlight

Let’s nerd out for a second, shall we? Because understanding why your cake works is baking superpower 101.

Why These Ingredients Matter

• Sour Cream/Greek Yogurt

  Adds fat and acidity, creating a moist, tender crumb. The acid also reacts with baking soda for a better rise.

• Butter

  Gives rich flavor and helps with that soft, buttery texture.

• Eggs

  They bind everything together and help with structure and rise. Room temp eggs work best!

• Raspberries

  Their natural tartness cuts through the sweetness. If using frozen, toss them in a tablespoon of flour to prevent bleeding.

• Brown Sugar In The Streusel

  Adds moisture, deeper caramel notes, and that signature golden crunch.

• Cinnamon

  Warmth, spice, and that nostalgic coffee cake flavor-don’t skip it.

Expert Tips

Want to take your coffee cake from great to absolutely legendary? Here are a few pro tips:

• Room Temp Ingredients = Better Batter

  Cold butter or eggs can mess with your texture. Let them sit out for 30 mins before you start.

• Don’t Overmix

  Stirring too much activates the gluten in flour-this means a tough cake. Mix just until combined.

• Check Early

  Every oven is different. Start checking for doneness around 35 minutes. The top should be golden and spring back slightly when touched.

• Chill The Streusel

  Cold butter = clumpier, crunchier topping. So don’t skip that fridge step.

• Use A Springform Pan For Presentation

  Want café vibes? Bake in a 9-inch springform pan and remove the ring for a fancy finish.

Recipe Variations

Feeling creative? Or just low on raspberries? I got you. Here are some easy and delicious twists on the classic:

Swap The Fruit

• Blueberries – Also amazing with lemon zest in the batter!
• Chopped peaches – Perfect in summer, especially with almond extract.
• Blackberries – Bold and beautiful.
• Cherries – Hello, Black Forest coffee cake.

Add-Ins

• White chocolate chips – Sweet and creamy contrast.
• Chopped nuts – Walnuts or almonds add crunch.
• Coconut flakes – For a tropical twist.

Muffin Version

• Pour batter into muffin tins and bake for 18-22 minutes for raspberry coffee cake muffins. Great for grab-and-go breakfasts!

Final Words

I seriously can’t rave enough about how simple yet impressive this Raspberry Coffee Cake is. It’s the kind of recipe that quietly becomes a family favorite-the one you get asked to bring to potlucks, the one your kids remember when they’re grown.

Baking it is therapeutic, sharing it is joyful, and eating it… well, that’s the best part. Every bite is a hug in food form.

And hey, if you’re enjoying it solo with a hot cup of coffee and a cozy blanket? That’s self-care. Don’t let anyone tell you otherwise.

FAQs

What Ingredients Are Needed For An Easy Raspberry Coffee Cake?

For an easy raspberry coffee cake, you will need the following ingredients: all-purpose flour, sugar, baking powder, baking soda, salt, butter, eggs, vanilla extract, sour cream, fresh or frozen raspberries, and a cinnamon-sugar mixture for topping.

Can I Use Frozen Raspberries For This Coffee Cake Recipe?

Yes, frozen raspberries can be used in this recipe. Just make sure to do the following: do not thaw the raspberries before adding them to the batter to prevent excess moisture from making the cake too wet.

How Do I Prevent The Raspberries From Sinking To The Bottom Of The Cake?

To prevent raspberries from sinking, lightly toss them in a bit of flour before folding them into the batter. This helps to coat the fruit and gives it something to cling to while baking.

Can I Make The Raspberry Coffee Cake Ahead Of Time?

Yes, you can make the coffee cake ahead of time. It can be baked the day before and stored in an airtight container at room temperature for 1-2 days. Alternatively, you can refrigerate it for up to 3 days.

What Is The Best Way To Store Leftover Raspberry Coffee Cake?

Leftover raspberry coffee cake should be stored in an airtight container at room temperature for up to 2-3 days. If you want to keep it fresh for a longer time, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap or foil before freezing.

Can I Substitute The Sour Cream In This Recipe?

Yes, you can substitute sour cream with Greek yogurt, buttermilk, or even regular milk. However, using sour cream will provide a richer, moist texture that helps keep the cake tender.

What Can I Use Instead Of Cinnamon For The Topping?

If you don’t have cinnamon, you can use a combination of nutmeg, allspice, or cardamom for a different flavor profile. For a simple sugar topping, you can skip the spice entirely and use just sugar.

How Can I Make The Raspberry Coffee Cake Gluten-free?

To make a gluten-free version of this coffee cake, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or guar gum for structure. Be sure to check the baking powder and other ingredients for gluten-free certifications.

Can I Make A Vegan Version Of This Raspberry Coffee Cake?

Yes, you can make this coffee cake vegan by using dairy-free substitutes such as vegan butter, non-dairy milk (like almond or oat milk), and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

What Temperature Should I Bake The Raspberry Coffee Cake At?

Bake the raspberry coffee cake at 350°F (175°C). This temperature allows the cake to rise properly and ensures the raspberries are cooked through without burning the top.