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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 minutes
Cook Time 40 minutes
Total Time 55 minutes
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
 

  1. Preheat the oven to 350°F (175°C). Line a 6-inch baking pan with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
  3. 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.
  4. Carefully fold in the fresh raspberries, distributing them evenly throughout the batter while avoiding crushing the berries.
    1 1/2 cups all-purpose flour
  5. 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
  6. 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.
  7. 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.