Raspberry Coffee Cake

Indulge in the delightful flavors of a Raspberry Coffee Cake, a delectable treat that perfectly blends the richness of coffee with the burst of sweetness from fresh raspberries.

This easy-to-follow recipe yields a moist and flavorful cake topped with a buttery streusel that adds a delightful crunch to every bite. The vibrant hues of raspberries add a touch of elegance to the cake, making it a perfect centerpiece for any occasion.

Whether you’re a seasoned baker or a novice in the kitchen, this Raspberry Coffee Cake recipe is sure to impress your family and friends with its simplicity and delectable taste.

Questions I often get for this recipe:

Q: What type of flour is the best for this recipe?

A: All-purpose flour is perfectly suitable for this recipe, but you can also use a combination of all-purpose and pastry flour for a slightly lighter cake.

Q: Can I substitute frozen raspberries for fresh raspberries?

A: Yes, you can definitely use frozen raspberries in this recipe. Just make sure to thaw them and drain them well before using them.

Q: I don’t have almond extract. Can I use anything else?

A: Vanilla extract is a great substitute for almond extract. You can also use a combination of almond extract and vanilla extract for a more nuanced flavor.

Q: What kind of nuts can I use for the streusel topping?

A: Pecans and walnuts are traditional choices for the streusel topping, but you can also use other chopped nuts, such as almonds or hazelnuts.

Q: How can I make sure the streusel topping doesn’t get too soggy?

A: To ensure a crispy streusel topping, make sure the butter is cold when you add it to the flour and sugar mixture. You can also bake the cake for an extra 5-10 minutes if you want the streusel to be even crispier.

Q: Can I make this recipe in a different size pan?

A: Yes, you can adjust the baking time slightly depending on the size of the pan you use. For a 9×9 inch pan, bake for 30-35 minutes. For an 8×8 inch pan, bake for 25-30 minutes.

Q: How can I store leftover Raspberry Coffee Cake?

A: Store the cake in an airtight container at room temperature for up to 2 days. You can also freeze the cake for up to 3 months. Thaw the cake overnight in the refrigerator before serving.

What you need to make the cake:

For the cake:

2 ½ cups (300g) all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs

2 teaspoons vanilla extract

1 cup (240ml) sour cream

For the streusel topping:

¾ cup (150g) all-purpose flour

½ cup (100g) packed light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ cup (60g) cold unsalted butter, cut into small pieces

For the raspberry filling:

1 ½ cups (350g) raspberry jam

Here is how to make it all:

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, and mixing until just combined.

Pour half of the batter into the prepared baking pan. Spread the raspberry jam evenly over the batter.

Pour the remaining batter over the jam.

In a medium bowl, combine the streusel topping ingredients until crumbly. Sprinkle the streusel topping over the batter.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for at least 15 minutes before slicing and serving.

Tips:

For a more vibrant raspberry flavor, use fresh raspberries instead of jam. Mash the raspberries with a fork until they are smooth.

If you don’t have sour cream, you can substitute plain yogurt or buttermilk.

For a richer streusel topping, use dark brown sugar instead of light brown sugar.

To prevent the streusel topping from becoming too dry, add a tablespoon or two of milk to the streusel mixture before baking.

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