Description
This tender raspberry coffee cake features a crumbly streusel topping and a warm vanilla flavor, perfect for breakfast or snack time. Filled with frozen raspberries, it offers a deliciously balanced sweet-tart taste.
Ingredients
Granulated sugar (streusel): 1/2 cup
All-purpose flour (streusel): 1/3 cup
Unsalted butter (streusel): 4 tbsp cold
Unsalted butter (batter): 1/2 cup softened
Buttermilk: 3/4 cup
Vanilla extract: 1 tbsp
Baking powder: 2 1/2 tsp
Salt: 1/2 tsp
All-purpose flour (batter): 2 cups
Frozen raspberries: 2 cups
Instructions
Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with butter or oil.
In a small bowl, mix granulated sugar, all-purpose flour (streusel), and cold butter until crumbly. Set aside.
In a large bowl, cream softened butter and gradually add buttermilk and vanilla until smooth.
Sift in baking powder, salt, and all-purpose flour (batter). Gently fold until just combined.
Fold in frozen raspberries carefully to avoid overmixing.
Spread the batter into the prepared pan, sprinkle the streusel topping evenly over the surface.
Bake for 55 minutes until golden brown and a toothpick comes out clean.
Let cool before slicing into 12 equal portions.
Notes
Ensure raspberries are frozen, not thawed, to maintain batter consistency.
For gluten-free option, substitute all-purpose flour with almond or oat flour.
Use dairy-free butter and buttermilk for a vegetarian version.
Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 20
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: Amish-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg