This Raspberry Coffee Cake is not an overly sweet coffee cake recipe, yet the delightfulness of the berries offsets a slightly dull cake and makes for a scrumptious morning wake-me-up! I love having a little bit of sweetness to accompany my morning coffee, and this turned out to be the perfect fit.
Raspberry Coffee Cake
I found this little gem of a recipe from The Taste of Home Cookbook
My family and I really enjoyed this one. For some reason, in my household coffee cakes seem to disappear before you can blink an eye. It probably has to do with the fact that coffee cake does indeed look like a regular cake, which my kids are all over! You don’t even have to mention to them that your baking something before they swarm you to ask you what your making and what time it’s going to be done. I think they look at it as more of a dessert for breakfast kind of deal.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
One or two slices of this filling breakfast cake kept my family and I full and energized until lunchtime!
FIND THE PRINTABLE VERSION OF THIS RECIPE BELOW
Raspberry Coffee Cake
(try it with other fruits instead of raspberries!)
1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace, optional
1/2 cup cold butter
1 egg
1/2 cup 2% milk
1/2 teaspoon vanilla extract
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 cup fresh raspberries
1-1/2 teaspoons lemon juice
TOPPING:
1/3 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts
TIP: I highly recommend planting your feet at the stove while cooking the fruit. It cooks quickly and will burn easily if not watched!
Helpful Kitchen Tools
In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs.
Whisk egg, milk, and vanilla; stir into crumb mixture just until moistened.
Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Pour over batter; cut through with a knife to swirl. In a small bowl, combine flour and sugar.
Cut in butter until crumbly. Sprinkle over batter; top with nuts.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 6 servings.
Doesn’t it look amazing? The torturous smell of this raspberry coffee cake in the oven is SO worth the wait! I hope you and your families enjoy this delicious breakfast cake as much as we did. Have you mixed in other fruits in your coffee cakes? I’ve also made a Cherry Cream Cheese Coffee Cake, and let me tell ya… It was so yummy!
Check out more filling and super tasty breakfast ideas like these Baked Cake Donuts, this Cranberry Coffee Cake or this amazing Braided Blackberry Breakfast Danish. You won’t regret trying these flavorful morning treats.
This post was originally published on this blog on Oct 10, 2008.
More Breakfast Cake, Rolls, and Bun Recipes
- Bread Pudding
- Blackberry Scones
- Quick Orange Rolls
- Raspberry Coffee Cake
- Blueberry Breakfast Cake
- Homemade Cinnamon Rolls
- Lemon Blueberry Hand Pies
- Cherry Cream Cheese Coffee Cake
Raspberry Coffee Cake
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Raspberry Coffee Cake
- 1-1/2 cups all-purpose flour
- ½ cup sugar
- 1-1/2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- â…› teaspoon ground mace optional
- ½ cup cold butter
- 1 egg
- ½ cup 2% milk
- ½ teaspoon vanilla extract
Filling
- ½ cup sugar
- 2 tablespoons cornstarch
- 6 tablespoons water
- 1 cup fresh raspberries
- 1-1/2 teaspoons lemon juice
Topping
- â…“ cup all-purpose flour
- 3 tablespoons sugar
- 4-1/2 teaspoons cold butter
- 3 tablespoons chopped walnuts
Instructions
- In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray.
- In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl.
- In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Sweet Potato Pie - November 18, 2024
- Roasted Turkey - November 14, 2024
- Pumpkin Cinnamon Chip Cookies - November 11, 2024
Janet says
For the milk in the cake, can I use buttermilk, I have some in my fridge to use up.. Thank you!
Amanda Formaro says
General rule of thumb is: to substitute buttermilk for milk in a recipe, use 2 teaspoons less baking powder and 1/2 teaspoon more baking soda than called for in the recipe for every cup of buttermilk used.
So for this recipe I would say to NOT use the baking powder and add in 1/4 teaspoon of baking soda if you are fully replacing the milk with buttermilk.
Please note I have NOT tested this recipe with buttermilk or the changes I suggest above.
James Caroleo says
Can I use Comstock canned apples instead of the rasberries?
Amanda Formaro says
I have never tried that James. The raspberry mixture is similar to a pie filling, so my GUESS would be that it could work. If you decide to try it, please let me know how it goes!
Rosey says
I saw this featured on It Happens in a Blink and came to visit. Yum! Pinned it!
Amanda Formaro says
Thanks so much Rosey, really appreciate that!
Vandana Rajesh says
I love the look of this lovely cake…irreisitible. Have bookmarked it. Thks for sharing the recipe.
romaspace says
I loved the idea of fruit and cake. Bookmarked your recipe for trying.
Cooking and the City says
Yum! that cake looks gorgeous :-)
Katrina says
That sure looks good!
Candy says
Looks like a cake I’d love! Thanks for sharing!
Megan says
I love Taste Of Home cookbooks! That Topping is advertising enough for this great looking cake. And I almost bought some raspberries at Costco the other day. Drats!
Peabody says
Looks good, Taste of Home is great.
Jude says
I think I’ll try this with figs or something. Haven’t seen any raspberries lately.
Julie says
Those look so good…I’m especially drawn to the topping!
Cheri Sicard says
This looks delicious. I don’t know how you can bake so often — I would be bigger than a house. But then, I guess you have the kids to help you eat them. When I lived in Playa del Rey we had lots of close neighbors, who were used to receiving goodies from my kitchen. But I don’t know many people here in Big Bear, and those that I do, don’t live next door.
April says
Oh my Amanda!! I will take 2 pieces with my morning tea,thanks! :)
Tami says
Looks really yummy, Amanda! This would go over well at my house. :) Getting a new cookbook is always so much fun, isn’t it?!? I bet that your family is enjoying it!
nicole says
Mmmmmm…. I love a good breakfast cake. To bad I would probably eat it for breakfast, lunch and dinner.