Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch or 9-inch square baking pan.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
Spread the batter evenly into the prepared pan.
Scatter the raspberries evenly over the top, gently pressing them slightly into the batter.
In a small bowl, mix the crumb topping ingredients until a crumbly texture forms. Sprinkle evenly over the cake.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool for at least 15 minutes before slicing and serving.
Servings and timing
Servings: 9 squares
Prep time: 15 minutes Bake time: 40–45 minutes Total time: About 1 hour
Variations
Add a simple glaze made from powdered sugar and milk for extra sweetness.
Substitute blueberries or blackberries for a different berry flavor.
Mix lemon zest into the batter for a bright citrus note.
Add chopped nuts such as almonds or pecans to the crumb topping for crunch.
Use Greek yogurt in place of part of the milk for added richness.
Storage/Reheating
Store the coffee cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 8 minutes.
This cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
FAQs
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Do not thaw them before adding to the batter to prevent excess moisture.
How do I prevent the berries from sinking?
Lightly toss the raspberries in a small amount of flour before adding them to the batter.
Can I make this cake ahead of time?
Yes, it can be baked a day in advance and stored covered until ready to serve.
What size pan works best?
An 8-inch or 9-inch square baking pan works well for even thickness.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan, adjusting the baking time as needed.
Why is my coffee cake dense?
Overmixing the batter can result in a dense texture. Mix just until the ingredients are combined.
Can I make it dairy-free?
Yes, substitute plant-based butter and milk alternatives.
Do I need to refrigerate it?
It can be kept at room temperature for a couple of days, but refrigerating extends freshness.
What pairs well with raspberry coffee cake?
It pairs beautifully with coffee, tea, or a glass of cold milk.
How do I know when it’s fully baked?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.
Conclusion
The Easiest Raspberry Coffee Cake delivers tender cake, vibrant berries, and a buttery crumb topping in every bite. With minimal effort and maximum flavor, it’s the perfect recipe to keep on hand for brunches, family gatherings, or simply enjoying a sweet moment with your favorite cup of coffee.
The Easiest Raspberry Coffee Cake is a soft, buttery cake layered with juicy raspberries and topped with a sweet, cinnamon crumb streusel. This simple Raspberry Coffee Cake recipe is perfect for breakfast, brunch, or dessert, delivering the ideal balance of tender crumb, tart berries, and crunchy topping with minimal prep time.
Author:Catherine
Prep Time:15 minutes
Cook Time:40–45 minutes
Total Time:1 hour
Yield:9 squares
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cake:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
3/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen raspberries
For the Crumb Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease and lightly flour an 8-inch or 9-inch square baking pan.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Gradually add dry ingredients alternating with milk, mixing just until combined. Do not overmix.
Spread batter evenly into prepared pan.
Scatter raspberries evenly over the top, gently pressing them slightly into the batter.
In a small bowl, combine crumb topping ingredients until a crumbly texture forms.
Sprinkle topping evenly over the cake.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool at least 15 minutes before slicing and serving.
Notes
Toss raspberries lightly in flour to help prevent sinking.If using frozen berries, do not thaw before adding.Avoid overmixing to keep the cake tender.Add a simple powdered sugar glaze for extra sweetness if desired.
