Description
This Raspberry Coffee Cake is a delightful blend of fluffy cake and tart berries, featuring a buttery crumb topping. It’s an easy, homemade treat that’s perfect for brunch or a sweet afternoon snack!
Ingredients
Scale
- 1/2 cup sugar
- 1/3 cup flour
- 4 tbsp butter, cold & cubed
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 3/4 cup buttermilk
- 1 tbsp vanilla
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups raspberries, frozen
Instructions
- Preheat oven to 375 degrees F and prepare a 9" springform pan with non-stick spray and tin foil around the bottom.
- Place the pan on a baking sheet.
- In a large bowl, cream together softened butter and sugar until fluffy.
- Beat in the egg, then add the buttermilk and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt before adding to the wet mixture.
- Fold in the frozen raspberries gently.
- Spread the batter evenly into the prepared pan.
- In a food processor, pulse together sugar, flour, and cold butter until crumbs form and sprinkle over the batter.
- Bake for 55-60 minutes until the top is lightly golden and a toothpick inserted comes out clean.
- Let the cake cool for about 10 minutes before removing it from the pan.
Notes
Ensure to use cold butter for the crumb topping for the best texture.
You can substitute fresh raspberries with other berries if preferred.
This cake can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg