Use fresh or frozen raspberries in this extra moist Raspberry Coffee Cake with nut streusel topping. Makes a small 8×8 cake and is delicious with a cup of coffee. You may also like our buttermilk coffee cake!
Raspberry Coffee Cake Recipe
Do you love pretty red berries as much as I do? We decided to take our blueberry coffee cake and switch out the pretty blueberries for lovely red raspberries. The slightly tangy raspberries paired well with the sweet cake and sugary streusel. This raspberry coffee cake would be wonderful for spring breakfasts and brunches!
Fresh Raspberries VS Frozen Raspberries
Raspberries can often be expensive unless you are lucky enough to have a garden full of them. We often use frozen raspberries in this recipe for that very reason. Both fresh raspberries and frozen raspberries will work. If you choose frozen, defrost the raspberries and allow them to drain well. You’ll find that if you use frozen raspberries, your cake batter will turn a little pink, which can be fun for different holidays! This will not happen as much with fresh berries.
Why do I love coffee cake so much? Because many of them have streusel toppings. This one has a topping of chopped nuts, brown sugar, flour, cinnamon and butter. It calls for melted butter instead of cold butter which makes the streusel easy to mix together.
Small Breakfast Cake
I love that this recipe only makes an 8″ square cake. It is so fantastically delicious that it is dangerous for me to have any more than a small cake in the house at any one time! If you want to double the recipe you can. Bake a doubled recipe in a 9×13 cake pan and bake it for at least 10 minutes longer. Watch the timing closely so the cake does not get overdone!
Other Coffee Cake Recipes
Raspberry Coffee Cake
- 1 large egg (well beaten)
- 2/3 cup granulated sugar
- 1/2 cup canola oil
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups raspberries (fresh or defrosted and well-drained)
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup melted butter
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium-size bowl, beat together the egg, sugar, oil and vanilla until fluffy.
- In a small bowl, combine the flour, baking powder and salt. Whisk until well combined.
- Add the dry ingredients alternately with the milk. Mix just until combined.
- Fold in the raspberries.
- Spray an 8" or 9" square pan with cooking spray.
- Pour the batter into the prepared pan.
- For the topping, combine the brown sugar, flour, cinnamon, butter and nuts. Mix well. Sprinkle the topping over the cake batter.
- Bake for 25-35 minutes. If the pan is a 9" pan, it will take closer to 25 minutes. If it is an 8" pan, it will be done in closer to 35 minutes.
- Serve warm.