This raspberry coffee cake is perfect for using up leftover berries — a delicious treat any time of day.
Ingredients
This recipe uses simple pantry staples and fresh fruit. Below are a few substitution suggestions so you can adapt the cake to what you have on hand.
- Brown sugar – Used in the crumb topping for extra depth. Granulated sugar can be used instead if needed.
- Almonds – Sliced almonds are preferred for texture, but slivered almonds work well too.
- Sour cream – Plain yogurt, plain kefir, or buttermilk are good substitutes if you don’t have sour cream.
- Raspberries – Fresh raspberries are ideal, but frozen raspberries (do not thaw) or raspberry jam can be used outside of peak season.
How to make
This raspberry coffee cake is straightforward to prepare. It combines a tender cake with a buttery crumb topping and bright pops of raspberry.
Begin by making the crumb topping. For a visually appealing and satisfying topping, press the crumb mixture together so it clumps, then gently break it apart into large pieces rather than fine crumbs.
When assembling, pour half the batter into the prepared pan, scatter half the crumb mixture and half the raspberries, then repeat with the remaining batter, crumbs, and raspberries. Reserve some sliced almonds to sprinkle on top for a crunchy finish.
You can use fresh or frozen raspberries; if using frozen fruit, add them directly without thawing to prevent the batter from becoming too wet. Blueberries also make a tasty substitute.
Why it works
The success of this cake comes from the contrast of textures and flavors: a soft, moist crumb cake base, a buttery crunchy topping, and bursts of tart-sweet raspberries throughout. The sour cream keeps the cake tender, while the crumb topping adds richness and a pleasant crunch from the almonds.
For extra raspberry flavor, fold a swirl of raspberry jam into each layer of batter before baking. For another variation, stir in a handful of chocolate chips to the batter for a chocolate-berry twist.
Storage
Store the cooled coffee cake at room temperature in an airtight container or wrapped tightly in foil for up to a week.
For longer storage, freeze the cake in an airtight container for up to one month. Thaw at room temperature for several hours before serving.
F.A.Q.s
Yes. Plain yogurt, plain kefir, or buttermilk are all good alternatives that keep the cake moist and tender.
Absolutely. A simple vanilla or lemon glaze complements the raspberries nicely and gives the cake a glossy finish.
Related recipes
If you enjoy coffee cake, try variations such as cinnamon roll coffee cake, banana coffee cake, pumpkin coffee cake, or a chai-spiced apple coffee cake. Each offers a different seasonal twist while keeping that classic crumb topping and tender cake base.
Recipe Card
Raspberry Coffee Cake
Amanda Powell
Pin Recipe
40 mins
50 mins
Ingredients
For the Crumb
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter, cold
- ½ cup slivered almonds, divided
For the Coffee Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh or frozen raspberries (do not thaw if frozen)
- Powdered sugar for dusting
Instructions
Crumb
- Mix together the brown sugar, flour, and salt.
- Cut in the butter until the mixture forms large crumbs.
- Stir in half the almonds and chill the crumbs in the refrigerator.
Cake
- Preheat the oven to 350°F. Grease and flour a 9- or 10-inch springform pan.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the room-temperature butter and sugar until light and fluffy.
- Add the egg and vanilla, beating another two minutes.
- Alternate adding the flour mixture and the sour cream to the butter mixture, beginning and ending with the flour.
- Pour half the batter into the pan, then top with half the crumb mixture and half the raspberries.
- Spread the remaining batter over the crumbs and raspberries, then finish with the remaining crumbs, raspberries, and the reserved almonds.
- Bake 40–50 minutes, covering with foil halfway through to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.
- When cool, dust generously with powdered sugar before serving.
Notes
- Use room-temperature ingredients for best results.
- For more raspberry flavor, swirl ¼ cup raspberry jam into each layer of batter.
- Cover with aluminum foil during baking if the almonds or raspberries begin to brown too quickly.
Nutrition
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