Tender Raspberry Coffee Cake with a Buttery Streusel Topping

This raspberry coffee cake is the kind of bake that makes a weekday morning feel like a treat. Tender vanilla cake studded with juicy raspberries and topped with a buttery cinnamon streusel that stays crisp on top.

It’s a straightforward, no-fuss recipe that works the first time, even if you’ve never made a coffee cake before. The sour cream keeps every slice soft for days, so leftovers are never a letdown.

What Makes This Coffee Cake So Good

The crumb is genuinely tender, almost like a cross between a cake and a quick bread, because the sour cream adds richness without making it heavy.

Raspberries burst and turn jammy as the cake bakes, so every bite has a little pop of tart fruit against the sweet, spiced crumble.

And that streusel—made with cold butter and brown sugar—bakes into distinct crunchy bits, not a melted layer. It’s the kind of topping you’ll want to pick off as soon as the cake comes out of the oven.

Ingredients

• 2 cups all-purpose flour: spooned and leveled; do not pack
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened: leave it at room temp until it yields slightly when pressed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup full-fat sour cream: the fat matters for tenderness
• 1 1/2 cups raspberries: fresh or frozen (if frozen, keep them frozen)
• Streusel ingredients:
• 1/2 cup packed brown sugar: light or dark, both work
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cut into small cubes

Variations / Substitutions

• Swap the berries: Blueberries, blackberries, or chopped peaches work just as well. Use the same amount.
• Make it tangier: Add 1 teaspoon of finely grated lemon zest to the batter.
• Dairy-free option: Use plant-based butter in the cake and streusel, and replace the sour cream with a thick dairy-free yogurt; the texture will be slightly less rich.

If you love berries in baked goods, my Blueberry Lemon Loaf is another go-to.

How to Make Raspberry Coffee Cake

Step 1: Make the Streusel

In a small bowl, whisk together the 1/2 cup brown sugar, 1/2 cup flour, and 1 teaspoon cinnamon. Add the 1/4 cup cold butter cubes and use a fork or your fingertips to cut the butter into the dry ingredients until the mixture looks like wet sand with some pea-sized clumps, about 2 minutes.

Pop the bowl in the fridge while you make the cake. Chilling it keeps the crumbs distinct when baked.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the 1/2 cup softened butter and 1 cup granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. You want the mixture to look pale and airy; that air is what gives the cake its lift.

Scrape down the sides of the bowl a couple times so everything gets incorporated.

Step 3: Mix the Batter

Beat in the 2 eggs one at a time, mixing well after each. Add the 1 teaspoon vanilla and beat just until blended. In a separate bowl, whisk the 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

With the mixer on low, add the dry ingredients in three additions, alternating with the 1 cup sour cream in two additions, starting and ending with the flour. Mix only until the batter is smooth and no streaks remain, about 30 seconds total after the last addition. Overmixing will toughen the cake.

Step 4: Layer the Cake with Streusel

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment if you like for easier removal. Gently fold the 1 1/2 cups raspberries into the batter with a spatula—a few streaks of berry juice are fine.

Spread half the batter into the prepared pan, then sprinkle half of the chilled streusel over the top. Cover with the remaining batter, spreading it carefully so you don’t disturb the streusel layer, and finish by scattering the rest of the streusel evenly on top.

Step 5: Bake and Slice

Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs, 50 to 55 minutes. The top will be deep golden and the house will smell like butter and cinnamon.

Let the cake cool in the pan on a rack for 10 minutes, then run a knife around the edge and turn it out. Slice and serve warm, when the raspberries are still soft and jammy inside the tender crumb.

Tips for the Tenderest Crumb

• Keep the butter for the streusel as cold as possible. If it starts to soften while you work, the crumble will melt into a flat layer instead of staying chunky.
• If using frozen raspberries, toss them with about a tablespoon of the measured flour before folding them in. That helps stop them from sinking to the bottom.
• Let the eggs and sour cream come to room temperature before you start; cold ingredients can cause the batter to seize and lead to a dense cake.
• Use an oven thermometer. If your oven runs hot, the edges will dry out before the center sets—start checking at the 45-minute mark.

Bake times by pan size:

Storing Leftover Coffee Cake

Store the cake at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. To reheat, warm a slice in the microwave for about 20 seconds to soften the crumb. The streusel might lose a little crunch after storage, but a quick pop in a toaster oven brings it back.

Frequently Asked Questions

Can I use a round cake pan?

Yes, a 9-inch round pan works. The bake time will be about 45 to 50 minutes; check with a toothpick a few minutes early.

Why did my streusel melt into the cake?

That usually happens if the butter was too soft or the batter was warm when you assembled the cake. Keep the streusel cold until the last second and work quickly.

Can I double this recipe?

You can. Use a 9×13-inch pan and bake for 60 to 65 minutes. Start checking for doneness at the hour mark with a toothpick.

What if I don’t have sour cream?

Full-fat plain Greek yogurt is the best swap, though the cake might be slightly tangier. Avoid low-fat or nonfat versions—they add too much moisture and can make the cake gummy.

Raspberry Coffee Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup full-fat sour cream
• 1 1/2 cups raspberries (fresh or frozen)
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour (for streusel)
• 1 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cut into small cubes

Method

 

1. Make the streusel: whisk brown sugar, flour, and cinnamon; cut in cold butter until crumbly with pea-sized pieces. Chill.
2. Beat softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
3. Beat in eggs one at a time, then vanilla. Whisk flour, baking powder, baking soda, and salt separately. On low, add dry ingredients in three additions alternating with sour cream in two, mixing just until smooth.
4. Fold raspberries into batter. Spread half the batter in a greased 9-inch square pan. Sprinkle half the chilled streusel, cover with remaining batter, and top with the rest of the streusel.
5. Bake at 350°F (175°C) for 50 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then turn out, slice, and serve warm.

Notes

You can make the cake a day ahead; it stays moist at room temperature. If using frozen raspberries, do not thaw them and add a minute or two to the bake time if needed.