A one of a kind perfectly moist and delicious buttery breakfast cake with the most delightful crumb topping!

Best Raspberry Coffee Cake

It’s the season of love and my heart is bursting with it! I am blessed beyond all measure. 

The term ‘trad wife’ has become quite popular on social media. It’s short for ‘traditional wife,’ meaning a woman who stays home and takes care of her children and the house. I am so conflicted over this term!

I am a firm believer in teamwork, especially in marriage. A team works best when each person uses their strengths. I absolutely love being home, especially with my son. And I love being what we call the manager of our house. Not a day goes by that I don’t find myself overcome with emotion from the amount of gratitude I feel for the gift of being able to stay home!

But there are days when I am in over my head and I am burned out. My husband has come home many times exhausted from a hard and long day at work, changed his clothes, and started tackling the massive mess I’ve made in the kitchen.

So, while our stereotypical roles have shifted because I am home now, it doesn’t mean I am solely responsible for everything while my husband kicks up his feet. He wouldn’t live long enough to leave them kicked up, I’m just sayin.’

It’s the season of love and my heart is bursting with it! I am blessed beyond all measure. Bake someone happier by making them this Raspberry Coffee Cake! It is absolutely the best coffee cake I have ever had! I can’t take credit for this recipe though, I found it over at The View from Great Island!

If you have more raspberries to use up, I suggest making these Raspberry Streusel Shortbread Bars or Raspberry Brownies! And if you wake up with a sweet tooth, then I highly recommend making Tik Tok Cinnamon Rolls, Quick Cherry Coffee Cake, or Strawberry Scones!

What You’ll Need for the Coffee Cake:

• 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

And the Crumb Topping:

• 1/2 cup Sugar
• 1/3 cup Flour
• 4 tbsp Butter, Cold & Cubed

How to Make Raspberry Coffee Cake

• Preheat oven to 375 degrees. Spray a 9″ spring foam pan with non-stick spray and wrap the bottom with tin foil to prevent any leaks. Place pan on a baking sheet.
• Cream together 1/2 cup softened butter and 3/4 cup sugar in a large bowl until fluffy.
• Beat in 1 egg. Then beat in 3/4 cup buttermilk and 1 tbsp vanilla.
• In a separate small bowl, whisk together 2 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt. Combine with the wet mixture in the large bowl.
• Then fold in 2 cups frozen raspberries.
• Spread batter evenly into the prepared pan.
• Pulse together 1/2 cup sugar, 1/3 cup flour, and 4 tbsp cold, cubed butter in a food processor until crumbs form. Sprinkle over the batter.
• Bake for 55-60 minutes, or until the top just starts to turn golden and a toothpick inserted in the center comes out clean. Moist crumbs are fine, you don’t want to overbake it.
• Let cake cool for about 10 minutes before removing from the pan.

More Sweet Breakfast Ideas:

• Cranberry Orange Muffins
• Pumpkin French Toast
• Cinnamon Sugar Donut Muffins
• Air Fryer Cinnamon Roll Bites
• Easy Cream Cheese Strudel
• Baked Cinnamon Sugar Donuts
• Donut Strawberry Shortcake
• Pecan Pie Overnight French Toast
• German Pancake
• Lemon Cream Cheese Coffee Cake
• Mini Cinnamon Roll Waffles
• Easy Monkey Bread
• Tik Tok Cinnamon Rolls
• Overnight French Toast Bake
• Quick Cherry Coffee Cake
• Cinnamon Roll Peach Cobbler
• Strawberry Scones
• Rhubarb Breakfast Cake
• Blueberry Cream Cheese Danish
• Apple Fritter Cinnamon Roll Bake

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Yield: 8

Raspberry Coffee Cake

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Raspberry Coffee Cake, a one of a kind perfectly moist and delicious buttery breakfast cake with the most delightful crumb topping!

Prep Time 1 hour 15 minutes

Total Time 1 hour 15 minutes

Ingredients

Coffee Cake

• 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

Crumb Topping

• 1/2 cup Sugar
• 1/3 cup Flour
• 4 tbsp Butter, Cold & Cubed

Instructions

1. Preheat oven to 375 degrees. Spray a 9" spring foam pan with non-stick spray and wrap the bottom with tin foil to prevenet any leaks. Place pan on a baking sheet.
2. Cream together softened butter and sugar in a large bowl until fluffy.
3. Beat in egg. Then beat in buttermilk and vanilla.
4. In a separate small bowl, whisk together flour, baking powder, and salt. Combine with the wet mixture in the large bowl.
5. Then fold in frozen raspberries.
6. Spread batter evenly into the prepared pan.
7. Pulse together sugar, flour, and cold, cubed butter in a food processor until crumbs form. Sprinkle over the batter.
8. Bake for 55-60 minutes, or until the top just starts to turn golden and a toothpick inserted in the center comes out clean. Moist crumbs are fine, you don't want to overbake it.
9. Let cake cool for about 10 minutes before removing from the pan.