Raspberry coffee cake features a tender vanilla cake studded with juicy fresh raspberries and finished with a bright lemon glaze. It requires no mixer and is ready in about 45 minutes—perfect for breakfast or brunch.
Raspberries were on sale recently, so I picked up a few pints. They’re great value, the kids love them, and they photograph beautifully—so they were the obvious choice for this simple coffee cake.
- $1.50 per package was a great deal.
- My kids adore fresh raspberries (they were a bit upset when I gave the cake away, but I saved them a package of berries).
- Raspberries are one of the prettiest berries to photograph and they brighten any dessert.
- Seriously—how can you resist a coffee cake like this?
This coffee cake doesn’t need a mixer, which makes it quick and easy to prepare. It does require a couple of bowls, but the steps are straightforward and forgiving.
How do you make raspberry coffee cake?
Start by tossing the raspberries with the brown sugar so the berries release a little juice and are evenly coated.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the wet ingredients—egg, sour cream, melted butter, and vanilla—to the dry ingredients and stir by hand until smooth, about a minute or two.
The cake is assembled in layers. Spread a little more than half of the batter in a 9-inch round pan, sprinkle the brown sugar-coated raspberries evenly over that base, then drop spoonfuls of the remaining batter over the berries. Bake until golden and a toothpick inserted in the center comes out clean.
The cake is lovely on its own, but I prefer a glaze. A simple lemon glaze brightens the flavors here, though powdered sugar, a cream cheese glaze, chopped candied nuts, or a melted chocolate drizzle would all be delicious alternatives.
- Powdered sugar
- Cream cheese glaze
- Chopped candied nuts
- Melted chocolate drizzle
Can I use different berries instead of raspberries?
Yes. Fresh blueberries, blackberries, mulberries, halved cherries, or chopped strawberries work well. If using frozen berries, do not thaw them before baking to avoid discoloring the cake and making the batter too wet.
Raspberry Coffee Cake
10
35
45
8
Amy D
Ingredients
For the Coffee Cake
- 1 cup raspberries
- 1/4 cup brown sugar
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 large egg
- 2/3 cup sour cream
- 3 Tablespoons melted butter
- 1 teaspoon vanilla extract
For the glaze
- 1/2 cup powdered sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or spray with nonstick baking spray that contains flour.
- Toss the raspberries with the brown sugar and set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the egg, sour cream, melted butter, and vanilla; mix by hand until smooth, about 1–2 minutes.
- Spread about half of the batter in the bottom of the prepared pan. Sprinkle the raspberries and any remaining sugar evenly over the batter. Drop the remaining batter by spoonfuls over the berries.
- Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan.
- Whisk the powdered sugar and lemon juice together to make a glaze. Drizzle over the cooled cake and serve.
Nutrition
Serving:
8
Servings
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