Description
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
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1 ½ cups all-purpose flour
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½ cup granulated sugar
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½ cup brown sugar
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1 ½ teaspoons baking powder
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¼ teaspoon salt
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½ cup butter, melted
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½ cup milk
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2 eggs
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1 teaspoon vanilla extract
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1 cup fresh or frozen raspberries
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½ teaspoon cinnamon
For the Crumb Topping
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¼ cup brown sugar
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2 tablespoons all-purpose flour
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2 tablespoons melted butter
- ¼ teaspoon cinnamon
Instructions
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Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
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In a bowl, combine the flour, granulated sugar, baking powder, and salt.
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In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
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Add the wet ingredients to the dry ingredients and mix until just combined.
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Pour the batter into the prepared baking dish and spread evenly.
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Sprinkle the raspberries evenly over the batter.
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In a small bowl, mix brown sugar, flour, melted butter, and cinnamon to make the crumb topping.
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Sprinkle the crumb topping evenly over the raspberries.
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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.
