This raspberry coffee cake is perfect for using up those leftover berries. A delicious treat at any time.
We use simple ingredients for this raspberry coffee cake. Since the ingredients are what you would expect for a typical coffee cake we won’t go into too much detail about them. Instead, we will go over some substitutions you can use when making this recipe.
- Brown sugar – We use the brown sugar in the crumb topping, I love it because it adds more depth to the crumbs, but you can use granulated sugar instead.
- Almonds – I prefer sliced almonds, but slivered works really well, too.
- Sour cream – If you don’t have sour cream around, try substituting it with plain yogurt, plain kefir, or buttermilk.
- Raspberries – Raspberries are the star of this coffee cake, but if you want to make this recipe outside of raspberry season, you can use raspberry jam or frozen raspberries.
How to make
The best part about making this raspberry coffee cake is how easy it is to make.
We create a delicious solid coffee cake and add in sweet raspberries for a fruity twist that makes it so much fun.
Start with making the crumb. I love extra crumb in my coffee cake. Nothing beats sneaking in the kitchen and stealing a few crumbs off the cake.
When making the crumbs, I like to press the mixture together so it clumps, then gently break it apart so you get larger pieces that are much nicer to look at and pick at than smaller crumbs.
Use fresh or frozen raspberries – just don’t thaw if you use frozen berries. If you don’t have raspberries, blueberries make an excellent substitute!
Why it works
This raspberry coffee cake is perfect for relaxing with your favorite drink. The buttery crumb that fills the center and top is absolutely irresistible and bright bursts of raspberry are the perfect way to brighten things up – and use up any leftover summer harvest berries.
If you want to get extra fancy, you can add a swirl of raspberry jam into the cake batter when you add it to the cake pan. You can also fold in chocolate chips for a delicious twist.
Keep the coffee cake store at room temperature in an airtight container, or tightly wrapped in aluminum foil. It will last up to a week.
The cake can be stored in the freezer for up to a month in an airtight container. Leave it to thaw for several hours uncovered at room temperature.
Yes! You can use plain yogurt, plain kefir, or buttermilk.
Absolutely! A delicious vanilla or lemon glaze would be incredible with this coffee cake.
If you are a fan of coffee cake, you need to try my favorite cinnamon roll coffee cake. This banana coffee cake is a family favorite. During autumn, you must try this pumpkin coffee cake or this chai-spiced apple coffee cake. For the best bakery-style coffee cake you’ve ever tasted, this cinnamon raisin Russian coffee cake is incredible.
For the Crumb
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold
- 1/2 cup slivered almonds, divided
For the Coffee Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen (do not thaw) raspberries
- powdered sugar, for dusting
- Mix together the brown sugar flour, and salt.
- Cut in the butter until the mixture resembles large crumbs.
- Stir in half the almonds. Store in the refrigerator.
- Preheat the oven to 350°F. Grease and flour a 9 or 10-inch springform pan.
- Stir together the four baking powder, and salt in a medium bowl.
- Beat the butter and sugar together until light and fluffy.
- Add in the egg and vanilla, then beat well for another two minutes.
- Alternate between adding the flour mixture and the sour cream, beginning and ending with the flour.
- Pour half the batter into the pan, then top with half the crumbs and half the raspberries.
- Add the remaining batter over the crumbs and raspberries, then finish with the remaining crumbs and raspberries. Top with the remaining almonds from the crumbs.
- Bake for about 40 - 50 minutes, covering with aluminum foil halfway through. The cake is finished when you can insert a toothpick through the middle and no crumbs stick.
- Top with a generous using of powdered sugar.
- Use room temperature ingredients only.
- You can swirl 1/4 cup of raspberry jam in each layer of the cake batter for more raspberry flavor.
- Covering with aluminum foil to prevent the almonds and raspberries from burning.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 231mgCarbohydrates: 48gFiber: 1gSugar: 25gProtein: 5g
Calculations are estimations, use your own calculations using the brands you specifically used for more accurate numbers.