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Captured Desserts

Raspberry Coffee Cake With Streusel Topping

It’s buttery and perfect for breakfast or brunch. This delicious Raspberry Coffee Cake with Streusel Topping disappeared from my kitchen too fast. The whole family loves it.

The good thing is that this recipe is pretty straightforward, so it won’t be an issue to make another.

With every bite you get the right amount of raspberry. Plus, with the streusel topping, which is my favorite it is just so divine.

Give this recipe a try and tell me how it goes.

Raspberry Coffee Cake with Streusel Topping

Raspberry Coffee Cake With Streusel Topping

Rich, buttery and perfectly moist Raspberry Coffee Cake with Streusel Topping. Perfect for breakfast or brunch!

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 10 Slices
Calories 464 kcal
Author Alicia Suggs


For the Streusel

  • 1/2 cup cold unsalted butter cut into cubes
  • 1 cup all-purpose flour spooned & leveled
  • 1/3 cup lightly packed brown sugar
  • 1/3 cup cup granulated sugar
  • 1 1/2 tsp ground cinnamon

For the Coffee Cake

  • 1 1/2 cups all-purpose flour spooned & leveled
  • 2 tsp baking powder
  • 1/4 tsp salt to taste
  • 6 tbsp unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1/4 cup sour cream room temperature
  • 1/2 cup buttermilk room temperature
  • 2 1/2 cups fresh raspberries


  1. Preheat the oven to 350F degrees. Grease a 9 inch round springform pan with butter or nonstick cooking spray and lightly flour. Set aside.

  2. Make the streusel. In a large bowl combine the flour, sugars & cinnamon used in the streusel whisking gently. Add the 1/2 cup butter cut into chunks and cut in using a pastry cutter or fork until the mixture is crumbly and similar in consistency to wet sand. Set aside.

  3. Make the cake batter. In a large bowl whisk together the flour, baking powder and salt. Set aside. In a separate large bowl using a hand-held or electric mixer beat together the butter and sugar on medium speed until fluffy (about 2 minutes). Add in the eggs and vanilla and continue beating until combined (about 30 seconds to 1 minute). Turn off the mixer and stir in the sour cream using a large wooden spoon or rubber spatula. Then turn back on the mixer to low and carefully add in about 1/2 half of the flour mixture followed by about 1/2 of the buttermilk. Repeat with the second half of the flour mixture and buttermilk until combined, scraping down the sides of the bowl using your rubber spoon or spatula as necessary until well combined.

  4. Pour/spoon the batter into the prepared pan. Place the raspberries on top of the cake batter to create an even layer. Then sprinkle the streusel on top of the raspberries by crumbling it in between your fingers & fists until an even layer of crumble covers the raspberries.

  5. Bake in your prepared oven for 50 to 60 minutes, or until an inserted toothpick in the center of the cake comes out clean.

  6. Gently trace around the edges of the pan with a thin knife, then allow the cake to cool fully in the pan. Enjoy!

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