Welcome to your new favorite treat!

If you’re craving a coffee cake that’s bursting with juicy raspberries and has just the right amount of tender crumb, look no further. This recipe is a quick, cozy bake that beats store-bought versions every time—plus, it’s made with simple ingredients you probably already have in your pantry. The aroma of sweet berries mingling with rich butter and warm spices? Trust me, your kitchen’s about to become the happiest place on earth!

And don’t worry, it’s super easy—no fancy skills required. Just mix, sprinkle, and bake, and you’ll have a beautifully layered, berry-filled delight ready in no time. Need to switch things up? Pair it with a dollop of whipped cream or a drizzle of vanilla glaze to really make those flavors pop. Ready to get baking and turn lazy mornings into special moments? Let’s do it!

Raspberry Coffee Cake

This coffee cake features a tender crumb layered with juicy raspberries, achieved through mixing and gentle folding of ingredients. The final baked product has a golden-brown crust with visible berry pockets and a soft, moist interior with a slightly crumbly topping.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

1 1/2 cups all-purpose flour sifted
1/2 cup granulated sugar
1/2 cup unsalted butter melted and cooled
1 large egg
1/2 cup buttermilk or substitute with milk + 1 tsp vinegar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
1/2 cup brown sugar for topping
1/4 cup all-purpose flour for topping
1/4 cup cold unsalted butter cut into small cubes for topping

Equipment

Mixing bowls
Whisk
6-inch baking pan
Parchment paper
Measuring cups and spoons
Rubber spatula
Oven

Method

Preheat the oven to 350°F (175°C). Line a 6-inch baking pan with parchment paper and set aside.
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
Add the melted butter, egg, and buttermilk to the dry ingredients. Mix gently with a rubber spatula until just combined and a smooth batter forms, taking care not to overmix.
Carefully fold in the fresh raspberries, distributing them evenly throughout the batter while avoiding crushing the berries.
1 1/2 cups all-purpose flour
Pour the batter into the prepared baking pan, spreading evenly with a spatula. In a small bowl, combine brown sugar, flour, and cold butter cubes to make the crumb topping. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
1 1/2 cups all-purpose flour
Sprinkle the crumb topping evenly over the batter in the pan. Bake for 40 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. The cake should be bubbling around the edges.
Remove from the oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack and let cool completely before slicing. Serve warm or at room temperature.

Notes

For extra flavor, consider adding a dusting of powdered sugar or a drizzle of vanilla glaze before serving.

This raspberry coffee cake is bound to become a weekend staple—moist, tangy, and downright irresistible. A quick dusting of powdered sugar will turn it into a picture-perfect, sweet ending or a brunch showstopper. Got a tip or flavor twist to share? Drop a comment below—I love hearing your ideas! Now go ahead, slice, serve, and enjoy every bite with that perfect brew.

Bright & Blissful Raspberry Coffee Cake: Your New Soft Spot!