Cafe Style Raspberry Coffee Cake Recipe

Perk up your morning routine with a slice of this delicious raspberry coffee cake! The combination of tender cake, tangy raspberry filling, and buttery crumbs will brighten any breakfast or brunch.

BEST RASPBERRY BREAKFAST CAKE!

• Sour cream makes this coffee cake nice and moist, and adds a nice tang that balances out the sweetness. 
• A fresh raspberry filling is not only beautiful, it’s simply delicious! And since the filling is cooked, you can use fresh or frozen raspberries all year long.
• Almond extract is the perfect complement to the raspberry filling.  
• That buttery crumb topping is simply irresistible. We love it with some finely chopped pecans for extra crunch, but you can leave them out if you prefer.
• Every bite of this coffee cake is a flavor and texture explosion in your mouth!

HOW TO MAKE RASPBERRY COFFEE CAKE

1. FILLING: Combine sugar and cornstarch in a large pan. Stir in water and lemon juice, then raspberries. Cook and stir over medium heat. Boil for 2 minutes, stirring constantly. Set aside.
2. TOPPING: Combine flour and sugar. Cut in butter until crumbly; stir in nuts.
3. PREP: Spray a 9 inch springform pan with non-stick cooking spray. Preheat your oven to 325°.
4. DRY INGREDIENTS: Combine flour, sugar, baking powder, soda, and salt in a large bowl. Cut in butter with a pastry blender.
5. WET INGREDIENTS: Whisk together eggs, sour cream, and almond extract in a small bowl. Stir into dry ingredients. Batter will be very thick.
6. ASSEMBLE: Spread half of the batter in the bottom of the springform pan. (I pat mine into the pan with wet hands.) Use a spoon to spread the filling evenly over the batter. Take remaining batter and drop by spoonfuls over the filling. (It’s alright if there are gaps.)
   Sprinkle crumb topping over the top of the coffee cake.
7. BAKE: Bake the coffee cake at 325 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs.
8. COOL AND SERVE: Let the coffee cake cool in the pan for 10-20 minutes, then run a plastic knife around the edge. Remove the sides of the pan. Serve warm or at room temperature.

PRO TIPS:

• If you don’t have sour cream, you can use plain greek yogurt or buttermilk. Buttermilk will make the batter more thin.
• After adding the wet ingredients, use a light touch. Overworking the batter can lead to tough coffee cake.
• Don’t over bake the coffee cake or it can be dry. If your toothpick comes out with moist crumbs, it’s done!

HOW TO STORE LEFTOVER COFFEE CAKE

If you have any coffee cake left over, let it cool completely, then cover with plastic wrap or transfer to an airtight container. It will last at room temperature for 3-4 days. 

I don’t recommend freezing this coffee cake because the filling can make it get soggy as it thaws.

VARIATIONS:

• You can make this coffee cake in a 9 inch square pan if you don’t have a springform pan. Baking time may vary, so watch closely.
• If you want to double the recipe, bake it in a 9×13” pan at 325° for 50-55 minutes. 
• For a nice citrus flavor, you can add a tablespoon or two of fresh lemon zest to the batter.
• For an extra sweet treat, you can make a simple icing with a cup of powdered sugar, 2-3 tablespoons of cream, and a couple drops of almond extract.

MORE TASTY COFFEE CAKE RECIPES:

• Cinnamon Streusel Coffee Cake
• Banana Coffee Cake
• Cinnamon Apple Coffee Cake
• Blueberry Coffee Cake Recipe
• Orange Coffee Cake
• Peach Coffee Cake
• Coconut Coffee Cake
• Pumpkin Cream Cheese Coffee Cake

COFFEE CAKE WITH RASPBERRIES

Start your day off right with a slice of raspberry crumb cake! It’s a simple homemade breakfast treat that will please your whole family.