Description
This moist and flavorful raspberry coffee cake is the perfect breakfast companion for cozy mornings. Featuring a tender, buttery crumb base and a satisfying, crunchy streusel topping, the tartness of the frozen raspberries cuts through the sweetness to create a balanced treat. It is a reliable, easy-to-make staple that works just as well for lazy weekend brunches as it does for a quick family snack. This recipe guarantees delicious, consistent results every time you bake it.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
3/4 cup buttermilk
1 tbsp pure vanilla extract
2 1/2 tsp baking powder
1/2 tsp salt
2 cups all-purpose flour
2 cups frozen raspberries
1/2 cup granulated sugar (for streusel)
1/3 cup all-purpose flour (for streusel)
4 tbsp cold butter (for streusel), cut into small pieces
Instructions
Preheat your oven to 375F degrees.
In a large bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy.
Beat in the egg, buttermilk, and vanilla extract until well combined.
Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add the dry ingredients into the wet mixture until just combined.
Fold in the frozen raspberries gently to avoid breaking them.
Spread the batter into a prepared baking pan.
In a small bowl, mix the streusel sugar and flour, then cut in the cold butter until the mixture resembles coarse crumbs.
Sprinkle the streusel mixture evenly over the top of the cake batter.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving.
Notes
Use cold butter for the streusel to ensure it stays crumbly and crunchy. You can customize this by adding chopped nuts like almonds or walnuts to the topping for extra texture. Store any leftovers in an airtight container at room temperature for up to two days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg