Raspberry Coffee Cake (Crumb Cake)

If you’re looking for a soft, buttery, and fruit-filled cake, this raspberry coffee cake is a perfect choice. With a tender crumb, juicy raspberries, and a crisp cinnamon streusel topping, it brings together texture and flavor in every bite.

As the cake bakes, the berries soften and release their juices, while the streusel turns golden and slightly crunchy. Because the balance of sweetness and tartness works so well, this cake pairs beautifully with coffee or tea and fits any time of day.

How to Make Raspberry Coffee Cake

Start by preheating your oven to 175°C (350°F) and preparing your pan by greasing it and lining it with parchment paper.

To make the streusel topping, combine flour, granulated sugar, brown sugar, and cinnamon in a bowl. Add the cold butter and rub it into the dry ingredients using your fingertips until you get a coarse, crumbly texture. Set aside.

In a separate bowl, beat the butter and sugar together for 3–4 minutes until the mixture becomes light and creamy. This step helps create a soft texture.

Add the eggs one at a time, mixing well after each addition. Then add the sour cream and vanilla extract, and mix briefly until combined.

Sift together the flour, baking powder, and salt. Add the dry ingredients to the batter and gently mix with a spatula until just combined.

In another bowl, toss the raspberries with a tablespoon of flour. This helps prevent them from sinking to the bottom. Fold the berries gently into the batter.

Transfer the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping generously over the top.

Bake for 55–65 minutes. Start checking at the 50-minute mark by inserting a toothpick into the center. If the top browns too quickly, loosely cover with foil and continue baking.

Let the cake cool slightly before slicing and serving.

Tips for Best Results

Use room temperature butter and eggs so the batter mixes smoothly and evenly.

Do not overmix the batter after adding the flour, as this helps keep the cake soft and tender.

Tossing the raspberries in flour helps distribute them evenly and prevents sinking.

If using frozen raspberries, do not thaw them before adding to the batter.

Storage

Store the cake in an airtight container at room temperature for up to 2 days.

For longer storage, keep it in the refrigerator for up to 4–5 days. Bring to room temperature before serving for the best texture.

You can also freeze the cake (without slicing or in portions) for up to 2 months.

Looking for more baking inspiration? Visit Bake with D for more tried and tested recipes.