raspberry cake with streusel topping

Raspberry Coffee Cake

Use fresh or frozen raspberries in this extra moist Raspberry Coffee Cake with nut streusel topping. Makes a small 8x8 cake and is delicious with a cup of coffee. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 316kcal


  • 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)

Streusel Topping

  • 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.



The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 piece of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 316kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 144mg | Potassium: 163mg | Fiber: 1g | Sugar: 21g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1.3mg