Perfect Raspberry Coffee Cake for Brunch!

It’s the season of love and my heart is bursting with it! I am blessed beyond all measure.

The term ‘trad wife’ has become quite popular on social media. It’s short for ‘traditional wife,’ meaning a woman who stays home and takes care of her children and the house. I am so conflicted over this term!

It’s the season of love and my heart is bursting with it! I am blessed beyond all measure. Bake someone happier by making them this Raspberry Coffee Cake! It is absolutely the best coffee cake I have ever had! I can’t take credit for this recipe though, I found it over at The View from Great Island !

If you have more raspberries to use up, I suggest making these Raspberry Streusel Shortbread Bars or Raspberry Brownies! And if you wake up with a sweet tooth, then I highly recommend making Tik Tok Cinnamon Rolls , Quick Cherry Coffee Cake , or Strawberry Scones !

What You’ll Love About this Recipe

Soft, Buttery Topping – With juicy raspberries throughout!

Sweet-Tart Raspberry Flavor – In every bite!

Irresistible – Everyone loves it!

Perfect for Breakfast, Brunch or Dessert

Simple, Classic Ingredients

Beautiful & Bakery-Worthy – With minimal effort!

Ingredients You’ll Need for the Coffee Cake

1/2 cup Butter, Softened

3/4 cup Sugar

1 Egg

3/4 cup Buttermilk

1 tbsp Vanilla

2 cups Flour

2 1/2 tsp Baking Powder

1/2 tsp Salt

2 cups Raspberries, Frozen

And the Crumb Topping

1/2 cup Sugar

1/3 cup Flour

4 tbsp Butter, Cold & Cubed

How to Make the Best Raspberry Coffee Cake

Preheat oven to 375 degrees. Spray a 9″ spring foam pan with non-stick spray and wrap the bottom with tin foil to prevent any leaks. Place pan on a baking sheet.

Cream together 1/2 cup softened butter and 3/4 cup sugar in a large bowl until fluffy.

Beat in 1 egg. Then beat in 3/4 cup buttermilk and 1 tbsp vanilla.

In a separate small bowl, whisk together 2 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt. Combine with the wet mixture in the large bowl.

Then fold in 2 cups frozen raspberries.

Spread batter evenly into the prepared pan.

Pulse together 1/2 cup sugar, 1/3 cup flour, and 4 tbsp cold, cubed butter in a food processor until crumbs form. Sprinkle over the batter.

Bake for 55-60 minutes, or until the top just starts to turn golden and a toothpick inserted in the center comes out clean. Moist crumbs are fine, you don’t want to overbake it.

Let cake cool for about 10 minutes before removing from the pan.

Can I use fresh or frozen raspberries for Raspberry Coffee Cake?

Yes! Both work well. If using frozen raspberries, don’t thaw them first – add them straight to the batter to prevent excess moisture.

Can you freeze Raspberry Coffee Cake?

Yes! Let it cool completely, then store in a freezer safe bag or container. Thaw at room temperature before serving.

Why is my Coffee Cake dry?

Dry coffee cake is usually caused by overbaking or measuring too much flour. Be sure to check for doneness early and measure ingredients carefully. You should have moist crumbs when testing for doneness.