Raspberry Danish Coffee Cake Recipe [FULL GUIDE]

Hey there, fellow food lover! If you’re someone who delights in the cozy aroma of freshly baked pastries paired with a robust cup of coffee, then you are about to discover a real treat: Raspberry Danish Coffee Cake. Imagine sinking your teeth into a tender, buttery cake swirled with tangy raspberry jam and topped with a luscious crumb topping that’s just the right amount of crunchy. It’s a bit like the Danish pastries you find in quaint little cafés, but in cake form – perfect for breakfast, brunch, or an afternoon pick-me-up.

What’s so special about this cake? Well, it’s the beautiful balance of flavors and textures – the richness of buttery dough, the sharp brightness of raspberries, and the sweet crumbly topping. Plus, it’s surprisingly easy to make at home, which means you can bring that bakery magic right into your kitchen without any fuss.

Ready to bake? Let’s break down everything you’ll need, how to whip it up, and even geek out a little on the science behind why these ingredients work so well together.

Raspberry Danish Coffee Cake Recipe

This recipe yields a moist, tender cake with a perfect balance of sweet and tart, topped with a golden crumb that’ll make you want to bake it again and again. The best part? It pairs beautifully with your morning coffee, afternoon tea, or even dessert after dinner. You’ll feel like a pro pastry chef with just a few simple steps.

Ingredients Needed

Here’s what you’ll want to gather to create your Raspberry Danish Coffee Cake masterpiece:

• All-purpose flour – The backbone of your cake, providing structure.
• Granulated sugar – For sweetness and to help create a tender crumb.
• Baking powder – The leavening agent that makes your cake rise beautifully.
• Salt – Enhances flavor and balances sweetness.
• Unsalted butter – Adds richness and moisture, and creates that flaky, tender texture.
• Eggs – Bind everything together and provide lift.
• Whole milk or buttermilk – Moisturizes the batter and helps tenderize the crumb.
• Vanilla extract – Adds warmth and depth of flavor.
• Fresh or frozen raspberries – The star ingredient – tart and juicy, they cut through the sweetness.
• Powdered sugar (for optional glaze) – To drizzle over the finished cake for extra indulgence.

• For The Crumb Topping

  • Flour
  • Brown sugar
  • Cold butter
  • Cinnamon (optional)

Having fresh raspberries is ideal, but frozen work just as well – just don’t thaw them completely to avoid a soggy mess.

How To Make Raspberry Danish Coffee Cake

Now for the fun part – baking! Here’s your step-by-step guide:

1. Preheat and prep: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.

2. Make The Crumb Topping

   • In a bowl, mix flour, brown sugar, and cinnamon.
   • Cut in cold butter until it resembles coarse crumbs. Set aside.
3. Mix the dry ingredients: In a large bowl, whisk flour, baking powder, salt, and sugar.
4. Cream the butter and sugar: In a separate bowl, beat softened butter with sugar until light and fluffy.
5. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
6. Combine wet and dry: Alternate adding the flour mixture and milk (or buttermilk) to the butter mixture, starting and ending with flour. Mix just until combined-don’t overmix!
7. Assemble the cake: Pour half the batter into your prepared pan. Gently spread a layer of raspberries over it. Pour the remaining batter on top, then sprinkle the crumb topping evenly.
8. Bake: Slide it into the oven for 40-45 minutes, or until a toothpick inserted comes out clean.
9. Cool and glaze: Let the cake cool slightly, then drizzle with powdered sugar glaze if you like.

Serve warm or at room temperature and watch it disappear!

Ingredient Science Spotlight

Let’s nerd out a little and talk about why these ingredients work so beautifully together:

• Butter: The fat in butter coats flour proteins, limiting gluten formation. This gives the cake that tender, melt-in-your-mouth crumb.
• Baking powder: A chemical leavener that releases carbon dioxide bubbles when wet and heated, making the cake rise and become fluffy.
• Raspberries: Their natural acidity interacts with the baking powder, helping to activate it more fully, which contributes to rise. Plus, the tiny seeds add a subtle crunch.
• Brown sugar in the crumb: Contains molasses, which retains moisture and adds a caramel-like depth.
• Buttermilk (optional): Adds acidity, which tenderizes gluten and creates a more tender crumb, plus it enhances flavor complexity.
• Eggs: Provide structure, moisture, and help emulsify the batter, leading to an even crumb.

Every ingredient has a role, working in harmony to give you that classic Danish coffee cake experience.

Expert Tips

Ready to level up your baking game? Here are some pro tips to nail this recipe every time:

• Use cold butter for the crumb: Cold butter creates those signature crumbly, flaky bits. Warm butter will just melt into the flour and ruin the texture.
• Don’t overmix the batter: Overmixing develops gluten and can make your cake tough instead of tender.
• Fresh vs frozen raspberries: If using frozen, toss them in a little flour before adding to the batter to prevent sinking.
• Let the cake cool before glazing: If you drizzle glaze on a hot cake, it’ll just melt and disappear.
• Use parchment paper: It makes cleanup easier and lets you lift the cake out without breaking it.
• Room temperature ingredients: Butter, eggs, and milk at room temp mix better for a smooth, even batter.

Recipe Variations

Want to switch things up? Here are some creative twists you can try:

• Blueberry or mixed berry version: Swap raspberries for blueberries, blackberries, or a berry medley.
• Lemon zest: Add lemon zest to the batter or crumb for a fresh citrusy punch.
• Almond crumble topping: Add sliced almonds to the crumb topping for extra crunch and nuttiness.
• Cream cheese swirl: Mix softened cream cheese with sugar and vanilla, dollop over the batter, and swirl before baking.
• Gluten-free: Use a gluten-free flour blend to make it suitable for gluten-sensitive folks.
• Vegan: Substitute butter with coconut oil or vegan butter, use flax eggs, and plant-based milk.

Final Words

Baking this Raspberry Danish Coffee Cake is like crafting a little slice of happiness. It’s simple yet impressive, perfect for when you want to treat yourself or impress guests with minimal effort. The best part? You get to enjoy that perfect marriage of sweet, tangy, tender, and crumbly in every bite. Trust me, once you try this, it’ll become a go-to for your weekend mornings or special occasions.

FAQs

What Ingredients Do I Need To Make Raspberry Danish Coffee Cake?

To make raspberry danish coffee cake, you’ll need the following ingredients: all-purpose flour, sugar, baking powder, baking soda, salt, butter, eggs, sour cream, vanilla extract, and fresh or frozen raspberries. You’ll also need cream cheese, powdered sugar, and lemon juice for the cream cheese filling.

Can I Use Frozen Raspberries Instead Of Fresh For The Coffee Cake?

Yes, you can use frozen raspberries. Just make sure to thaw and drain them to remove excess moisture before using them in the recipe. This will prevent the cake from becoming soggy.

How Do I Make The Cream Cheese Filling For The Raspberry Danish Coffee Cake?

To make the cream cheese filling, blend together softened cream cheese, powdered sugar, and a few drops of lemon juice until smooth. This filling is spread over the batter before adding the raspberries and then baking.

Can I Substitute Sour Cream With Yogurt In The Coffee Cake Recipe?

Yes, you can substitute sour cream with plain yogurt. Greek yogurt works particularly well as a substitute because it has a similar texture and tangy flavor that complements the sweetness of the cake.

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

To prevent raspberries from sinking, coat them lightly with a small amount of flour before adding them to the batter. This helps them stay suspended throughout the cake as it bakes.

What Can I Use As A Substitute For Butter In The Raspberry Danish Coffee Cake Recipe?

If you’re looking for a butter substitute, you can use an equal amount of vegetable oil, coconut oil, or even applesauce. Keep in mind that each substitute may slightly alter the texture and flavor of the cake.

How Long Does The Raspberry Danish Coffee Cake Need To Bake?

The cake typically bakes for about 45-55 minutes at 350°F (175°C). You can check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is done.

Can I Freeze Raspberry Danish Coffee Cake?

Yes, you can freeze the raspberry danish coffee cake. After baking, let it cool completely, then wrap it tightly in plastic wrap or foil and store it in an airtight container. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and warm it up in the oven.

How Do I Store Leftover Raspberry Danish Coffee Cake?

Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week.

Can I Add Other Fruits To The Raspberry Danish Coffee Cake?

Yes, you can experiment by adding other fruits such as blueberries, blackberries, or strawberries. Just ensure the added fruit doesn’t release too much moisture, which can affect the texture of the cake.