The Easiest Raspberry Coffee Cake Recipe
This delightful Raspberry Coffee Cake is easy to make and perfect for breakfast or an afternoon treat. Soft, buttery, and bursting with fresh raspberries, this cake combines the rich flavors of vanilla and a hint of sweetness from sugar sprinkled on top. Baked to golden perfection, it makes a comforting, moist cake that’s sure to please everyone.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- 6 tbsp unsalted butter, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup milk
Topping
- 1 cup raspberries
- 3 tbsp sugar
Instructions
- Prepare Ingredients: Allow the unsalted butter to sit at room temperature until it softens, making it easier to cream and blend with sugar.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to ensure even distribution of the leavening agent.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and 1 cup sugar until the mixture is light, fluffy, and well combined.
- Add Vanilla and Egg: Stir in the vanilla extract and then add the egg, continuing to beat until the batter becomes smooth and homogeneous.
- Incorporate Flour and Milk: Gradually add the flour mixture in small portions, alternating with the milk, beginning and ending with the flour. Beat the batter until all ingredients are well combined and smooth.
- Assemble Cake: Butter a 6-inch or 9-inch baking dish to prevent sticking. Spread the cake batter evenly into the dish.
- Add Raspberries and Sugar Topping: Evenly distribute the raspberries over the batter, then sprinkle the 3 tablespoons of sugar on top to add sweetness and a slight crunch after baking.
- Bake the Cake: Place the baking dish into a preheated oven at 350°F (177°C) and bake for about 60 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool to room temperature before serving to enhance the flavors and texture.
Notes
- Use fresh raspberries for the best flavor; frozen raspberries can be used but may release more moisture and affect texture.
- Ensure butter is softened and not melted for proper creaming with sugar.
- If you don’t have a 6-inch or 9-inch baking dish, a similar-sized round or square pan will work.
- Check the cake around 55 minutes to avoid overbaking; oven temperatures may vary.
- This cake pairs wonderfully with a cup of coffee or tea.
