Raspberry Coffee Cake
Prep time: 20 minutes
Cook time: 1 hour
Serves: 8
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 1 hour
- Total time: 1 hour 19 minutes
- Serves: 8
Soft and buttery raspberry coffee cake with a cinnamon streusel topping. This easy recipe creates a tender, fruit-filled cake perfect for coffee or tea.
Ingredients
Cake Batter
- 113 g unsalted butter, softened (½ cup)
- 150 g granulated sugar (¾ cup)
- 2 large eggs
- 120 g sour cream (½ cup)
- 5 ml vanilla extract (1 tsp)
- 250 g all-purpose flour (2 cups)
- 10 g baking powder (2 tsp)
- 2 g salt (¼ tsp)
Berries
- 180 g raspberries (1 ¼ cups)
- 10 g flour (1 tbsp)
Streusel Topping
- 75 g cold butter, cubed (5 tbsp)
- 70 g granulated sugar (⅓ cup)
- 30 g brown sugar (2 tbsp)
- 125 g all-purpose flour (1 cup)
- 1 tsp cinnamon
- ¼ tsp salt
Method
Preheat oven to 175°C (350°F). Grease and line your pan with parchment paper.
Prepare the streusel by mixing flour, granulated sugar, brown sugar, and cinnamon. Add cold butter and rub with your fingertips until crumbly. Set aside.
Beat butter and sugar for 3–4 minutes until light and creamy.
Add eggs one at a time, mixing after each addition.
Add sour cream and vanilla extract and mix briefly.
Sift together flour, baking powder, and salt. Add to the batter and mix gently with a spatula.
Toss raspberries with 1 tablespoon flour, then fold into the batter.
Transfer batter to the pan and spread evenly. Sprinkle streusel on top.
Bake for 55–65 minutes. Check doneness after 50 minutes. Cover loosely with foil if the top browns too quickly.
Let cool before slicing.
