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Raspberry Coffee Cake

Raspberry Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.