| |

raspberry coffee cake

Are you a breakfast eater? I’m sure I’ve mentioned it before, but I’m what you might call a non-traditional breakfaster. I eat breakfast every day without fail, but usually what I eat isn’t what most people would consider breakfast food. I often eat leftovers from the night before, or make a quick sandwich, or… well, I’ve even been known to eat cold pizza right out of the fridge. It’s a combination of factors… I really like savory things for breakfast more than sweet, and I’m usually too tired (and in too much of a hurry) to make much of anything in the morning. I make frozen waffles, toast, or cereal for the girls (lest you worry I am converting them to my strange breakfasting habits) but I’m usually just trying to grab what I can as I’m heading out of the house to work.

So what does that have to do with today’s post? Well, on the days I don’t work, I actually make an effort to make real breakfast foods, and my family loves it! I made this delicious raspberry coffee cake  few weeks ago, and the whole family loved it. It’s super simple and straightforward to make, and has a delicious buttery crumb. The fresh raspberries in the filling made it extra special and tasty. I can’t wait to try it again with some other varieties of fruit. Yum!

Fresh Raspberry Coffee Cake

for the filing:
2 cups fresh raspberries
1/4 cup water
1/4 cup sugar
2 tablespoons corn starch

for the cake:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons butter, cut into small pieces
1 egg
1/2 cup buttermilk (or 1/2 cup milk + a splash of vinegar)
1 teaspoon vanilla

for the topping:
1/4 cup flour
1/4 cup sugar
2 tablespoons butter, cut into small pieces

Preheat the oven to 350 and prepare a 9 x 9 baking dish by buttering or spraying with cooking spray. To make the filling, whisk together the water, sugar, and corn starch in a medium saucepan. Mix in the raspberries and heat over medium heat until the mixture reaches a simmer. Let simmer 4-6 minutes, or until thickened. Set aside.

To make the cake, in a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and vanilla, and add to the dry ingredients. Mix until just combined. Spread about half of the mixture in the prepared pan. Pour the raspberry filling over the batter, then drop remaining batter by spoonfuls over the raspberry filling.

To make the crumb topping, mix together the flour and sugar, then cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake 40-45 minutes or until light golden brown and cooked through.

adapted from Heather Homemade

Similar Posts


  1. My cake batter came out really thick more like a bread dough. I ended up speading the whole amount on the bottom then I spread the raspberry overtop, then the crumb topping. Hope it turns out. I smells amazing .

  2. I made this first time this morning, exactly as written, and just now finished my first piece (still warm) with a cup of coffee. It is, hands down, the best coffeecake I have ever made! I had just bought fresh raspberries and was looking for a way to use them, and so glad I chose your recipe! It's awesome! You could serve this with a dollop of cool whip also. Can't wait to try apple and blueberry!

  3. I made this today. I was going to use all the raspberries in my fridge but they were so good, I wanted to leave some to eat fresh so I subbed cut up strawberries for about half. I’m not sure how big my square pan was. I think it was bigger than one used do I could not get bottom and top layer. I put all batter on bottom then topped with berry mixture and then crumb topping. It was delicious even with my changes. Next time I’ll try smaller round pan as I don’t have a smaller square. Adding to my recipe box. Thanks for the great recipe.

  4. I just made this yesterday, and it was delicious. I’m actually in Europe, and our food selections in our stores (in my country, at least) are a bit different… so I needed to use potato starch (instead of corn starch), kefir (instead of buttermilk) and frozen raspberries from my garden. Anyway, it came out delicious and my neighbors were in awe. I am wondering if I use plums next time, would I just use straight chopped plums, or boil them with sugar like we do with raspberries here? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *