Moist and tender cake with bursts of fresh raspberry flavor
Delicious crumb topping adds texture and sweetness
Perfect for breakfast, brunch, or afternoon coffee
Can be made with fresh or frozen raspberries
A crowd-pleasing treat for gatherings and family meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar brown sugar baking powder salt butter, melted milk eggs vanilla extract fresh or frozen raspberries cinnamon
Directions
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
In a bowl, mix the flour, granulated sugar, baking powder, and salt.
In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour the batter into the prepared baking dish and spread it evenly.
Sprinkle the raspberries evenly over the batter.
In a small bowl, combine brown sugar, a little flour, melted butter, and cinnamon to create the crumb topping.
Sprinkle the crumb mixture evenly over the raspberries.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before slicing and serving.
Servings and timing
Servings: 9 squares
Prep time: 15 minutes Cook time: 35–40 minutes Total time: about 50–55 minutes
Variations
Lemon Raspberry Coffee Cake Add lemon zest and a small amount of lemon juice to the batter for a bright citrus flavor.
Almond Raspberry Coffee Cake Mix a little almond extract into the batter and sprinkle sliced almonds on top.
Mixed Berry Coffee Cake Replace half of the raspberries with blueberries or blackberries.
Cream Cheese Raspberry Coffee Cake Add a layer of lightly sweetened cream cheese in the middle for extra richness.
Glazed Coffee Cake Drizzle a simple powdered sugar glaze over the cooled cake for additional sweetness.
Storage/Reheating
Storage Store the coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing Wrap the cake or individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months.
Reheating Warm individual slices in the microwave for about 15–20 seconds or reheat in a 300°F oven for several minutes until warmed through.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well. There is no need to thaw them before adding to the batter.
What makes it a coffee cake?
Coffee cake refers to a cake meant to be served with coffee, usually featuring a crumb topping rather than coffee in the batter.
Can I make this cake ahead of time?
Yes, it can be baked a day in advance and stored covered at room temperature or in the refrigerator.
How do I keep the raspberries from sinking?
Tossing the raspberries lightly in flour before adding them can help keep them evenly distributed.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the sweetness and texture of the cake.
Can I use yogurt instead of milk?
Yes, plain yogurt or Greek yogurt can be used for a slightly richer texture.
What pan size works best?
An 8×8-inch baking dish works best, but a similar-sized pan can also be used.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Can I add nuts to the topping?
Yes, chopped walnuts or pecans can be added to the crumb topping for extra crunch.
Can I serve this cake warm?
Yes, it tastes excellent served slightly warm with coffee or tea.
Conclusion
Easiest Raspberry Coffee Cake is a simple yet delicious treat that brings together soft cake, juicy raspberries, and a sweet crumb topping. Perfect for breakfast, brunch, or a cozy afternoon snack, this easy recipe is sure to become a favorite whenever you want a comforting homemade dessert.
This Easiest Raspberry Coffee Cake is a soft, buttery cake filled with juicy raspberries and topped with a sweet cinnamon crumb topping. Made with simple pantry ingredients, this moist and tender cake delivers the perfect balance of sweet and slightly tart flavors. Ideal for breakfast, brunch, or dessert, this raspberry coffee cake pairs beautifully with coffee or tea and is sure to become a family favorite.
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter, melted
½ cup milk
2 eggs
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
½ teaspoon cinnamon
For the Crumb Topping
¼ cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons melted butter
¼ teaspoon cinnamon
Instructions
Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
In a bowl, combine the flour, granulated sugar, baking powder, and salt.
In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour the batter into the prepared baking dish and spread evenly.
Sprinkle the raspberries evenly over the batter.
In a small bowl, mix brown sugar, flour, melted butter, and cinnamon to make the crumb topping.
Sprinkle the crumb topping evenly over the raspberries.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool slightly before slicing and serving.
Notes
Both fresh and frozen raspberries work well in this recipe.Toss raspberries lightly in flour to help prevent them from sinking.Do not overmix the batter to keep the cake light and tender.A light powdered sugar glaze can be added on top after baking for extra sweetness.
