Description
A tender, buttery coffee cake bursting with fresh raspberries and topped with a sweet crumb streusel perfect for brunch, tea time, or a cozy morning treat.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream or plain yogurt
1 tsp vanilla extract
1 1/2 cups fresh or frozen raspberries
For the crumb topping:
1/3 cup brown sugar
1/3 cup flour
3 tbsp cold butter, cubed
1/2 tsp cinnamon
Instructions
1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in sour cream and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients until just combined.
6. Gently fold in the raspberries (if using frozen, do not thaw).
7. Spread the batter evenly into the prepared pan.
8. To make the crumb topping, mix brown sugar, flour, and cinnamon; cut in butter until crumbly.
9. Sprinkle the topping evenly over the batter.
10. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool for at least 15 minutes before slicing and serving.
Notes
For an extra touch, drizzle with a simple vanilla glaze once cooled.
You can substitute raspberries with blueberries, blackberries, or chopped strawberries.
Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: raspberry coffee cake, crumb cake, brunch dessert, berry coffee cake