Raspberry Coffee Cake Recipe

Name: Raspberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons melted unsalted butter plus 10 tablespoons unsalted butter, at room temperature, plus more for the pan; 2 1/4 cups all-purpose flour, divided; 2/3 cup packed light brown sugar; 1 teaspoon kosher salt, divided; 1/2 cup sliced almonds; 1 3/4 cups fresh raspberries, divided; 1 1/2 baking powder; 3/4 cup granulated sugar; 1 large egg; 1 1/2 teaspoons vanilla; 1/2 cup buttermilk, at room temperature

Servings: persons

5 tablespoons melted unsalted butter plus 10 tablespoons unsalted butter, at room temperature, plus more for the pan
2 1/4 cups all-purpose flour, divided
2/3 cup packed light brown sugar
1 teaspoon kosher salt, divided
1/2 cup sliced almonds
1 3/4 cups fresh raspberries, divided
1 1/2 baking powder
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1/2 cup buttermilk, at room temperature

1
Prepare the streusel: I a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar, and 1/2 teaspoon of the salt.
2
Drizzle the 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries.
3
Prepare the cake: Preheat the oven to 350u00b0F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the remaining 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
4
In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in the egg and the vanilla.
5
Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries.
6
Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached.
7
Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.

1039

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons melted unsalted butter plus 10 tablespoons unsalted butter, at room temperature, plus more for the pan, 2 1/4 cups all-purpose flour, divided, 2/3 cup packed light brown sugar, 1 teaspoon kosher salt, divided, and more.

Yes, Raspberry Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Coffee Cake

How did you like this recipe?

Frequently Asked Questions