A soft coffee cake with fresh raspberries and a crunchy crumb topping.
introduction
This Raspberry Crumb Coffee Cake is easy to make and good any time of day. It has a soft cake, fresh raspberries, and a sweet crumb on top. If you like banana flavors too, try this delicious banana coffee cake recipe for another simple option.
why make this recipe
- It is quick and clear to follow.
- It uses fresh fruit for bright flavor.
- It makes a nice treat for breakfast, brunch, or coffee time.
- It keeps well and you can bake it in one pan.
how to make Raspberry Crumb Coffee Cake
Follow the steps below in order. Mix the crumb, make the batter, add raspberries, and bake until golden. Let it cool a little, then cut and serve.
Ingredients :
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, cold (divided: 3/4 cup for batter, 1/4 cup for crumb)
- 2 large eggs
- 1 cup sour cream or plain yogurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups fresh raspberries (or thawed frozen, drained)
- 3/4 cup rolled oats (optional, for crumb)
- 1/2 tsp ground cinnamon (for crumb)
Directions :
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment.
- Make crumb topping: In a bowl, mix 1/4 cup cold butter (cut into pieces), 1/2 cup brown sugar, 3/4 cup flour, oats, and cinnamon. Use a fork or your fingers to rub until crumbly. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat 3/4 cup softened butter with 1 cup sugar until light. Add eggs one at a time, then vanilla.
- Mix in half the dry mix, then the sour cream, then the rest of the dry mix. Stir until just combined.
- Spread half the batter into the pan in an even layer.
- Sprinkle half the raspberries over the batter, gently pressing them in.
- Drop spoonfuls of the remaining batter over the berries and spread carefully to cover (it can be patchy).
- Sprinkle the remaining raspberries on top, then evenly scatter the crumb topping.
- Bake 35–45 minutes, until a toothpick in the center (not in a berry) comes out clean or with a few moist crumbs.
- Cool in the pan for 15–20 minutes, then slice and serve warm or at room temperature.
how to serve Raspberry Crumb Coffee Cake
Serve slices on their own or with a cup of coffee or tea. A light dusting of powdered sugar or a small scoop of vanilla ice cream makes it nicer for dessert.
how to store Raspberry Crumb Coffee Cake
- At room temperature: Cover with foil or plastic wrap and keep for 1–2 days.
- In the fridge: Store in an airtight container for up to 5 days.
- To freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge, then warm before serving.
tips to make Raspberry Crumb Coffee Cake
- Use fresh or well-drained frozen raspberries to avoid extra moisture.
- Do not overmix the batter; mix until just combined.
- Cold butter in the crumb makes a better crunchy topping.
- If fresh berries are very large, cut them in half so they spread evenly.
- Check doneness with a toothpick away from fruit pockets.
variation (if any)
- Lemon raspberry: Add 1 tsp lemon zest to the batter and 1 tbsp lemon juice for a bright flavor.
- Streusel nut: Add 1/2 cup chopped walnuts or pecans to the crumb.
- Blueberry swap: Replace raspberries with fresh blueberries if you prefer.
FAQs (minimum three FAQ)
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them well, then pat dry so the batter does not get too wet.
Q: Can I make this in a round pan?
A: Yes. Use a 9-inch springform or round pan. Bake time may change; check at 30 minutes.
Q: How do I keep the crumb from sinking?
A: Use cold butter in the crumb and press crumbs gently on top. Do not press hard into the batter.
Q: Can I make this dairy-free?
A: You can use dairy-free yogurt or a plant-based sour cream and vegan butter. Texture may vary.
Raspberry Crumb Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft coffee cake with fresh raspberries and a crunchy crumb topping, perfect for breakfast, brunch, or coffee time.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, cold (divided: 3/4 cup for batter, 1/4 cup for crumb)
- 2 large eggs
- 1 cup sour cream or plain yogurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups fresh raspberries (or thawed frozen, drained)
- 3/4 cup rolled oats (optional, for crumb)
- 1/2 tsp ground cinnamon (for crumb)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment.
- Make crumb topping: In a bowl, mix 1/4 cup cold butter (cut into pieces), 1/2 cup brown sugar, 3/4 cup flour, oats, and cinnamon. Use a fork or your fingers to rub until crumbly. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat 3/4 cup softened butter with 1 cup sugar until light. Add eggs one at a time, then vanilla.
- Mix in half the dry mix, then the sour cream, then the rest of the dry mix. Stir until just combined.
- Spread half the batter into the pan in an even layer.
- Sprinkle half the raspberries over the batter, gently pressing them in.
- Drop spoonfuls of the remaining batter over the berries and spread carefully to cover (it can be patchy).
- Sprinkle the remaining raspberries on top, then evenly scatter the crumb topping.
- Bake 35–45 minutes, until a toothpick in the center (not in a berry) comes out clean or with a few moist crumbs.
- Cool in the pan for 15–20 minutes, then slice and serve warm or at room temperature.
Notes
Serve slices on their own or with a cup of coffee or tea. A light dusting of powdered sugar or a scoop of vanilla ice cream makes it a lovely dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
