Raspberry Coffee Cake

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Perfectly sweet and tart Raspberry Coffee Cake that is best served with a cup of morning coffee. The dense cake layers sandwich a pool of raspberry jam and a buttery crumb topping finishes it off.

Overhead of sliced raspberry coffee cake on a serving platter.

You simply can’t go wrong with a buttery raspberry coffee cake swirled with raspberry jam and a fresh raspberry crumble to top it off.

I used my cinnamon sour cream coffee cake as the base but I made a few changes. I opted for milk instead of sour cream and I added nutmeg to the batter.

Instead of a cinnamon filling, I layered raspberry jam in the center. The jam and cake together remind me of classic jelly donuts from a donut shop.

I topped the cake with a traditional crumb topping and studded it with fresh raspberries. The flavors and textures of this coffee cake are so good! It’s been on rotation in my kitchen because everyone keeps asking for it.


What You Need

Ingredients

  • Butter: Unsalted butter that is brought to room temperature provides the buttery goodness needed in the cake batter and crumb topping.
  • Sugar: Granulated white sugar is used in the batter while light brown sugar is used in the topping.
  • Eggs: Make sure the eggs are at room temperature so they are easy to emulsify into the wet ingredients.
  • Vanilla: Pure vanilla extract or vanilla paste will work. Or if you have my homemade vanilla on hand, that tastes best!
  • Flour: All-purpose flour that has been sifted is needed for the cake batter. Sifting it adds air and breaks up any crumbles, making it easier to mix into the batter without over-mixing.
  • Baking powder: Baking powder leavens the cake and helps it bake up tall.
  • Salt: Just a touch to balance the flavors.
  • Nutmeg: Adds that classic jelly donut flavor.
  • Milk: Whole milk that is brought to room temperature is best.
  • Raspberry jam: I prefer a seedless jam or preserves. You can also use homemade if you’d like.
  • Cinnamon: Adds a warm cinnamon flavor to the topping.
  • Raspberries: Fresh or frozen raspberries can be used. If using frozen, do not thaw them beforehand.

Recommended Tools

Raspberry coffee cake with a slice taken out so the inside is visible.

How to Make Raspberry Coffee Cake

Although there are two parts plus layering involved in making this amazing cake, don’t let that intimidate you. It’s actually very easy to put it together and the effort is so worth it!

Be sure to check out the full recipe and ingredient list below

Make the Cake

  1. Combine the wet ingredients. Mix the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla.
  2. Combine the dry ingredients. Whisk the flour, baking powder, salt, and nutmeg together.
  3. Combine the wet and dry ingredients. Mix half the flour mixture into the butter mixture followed by all of the milk. Mix in the remaining flour mixture just until no streaks of dry flour remain.
  4. Layer batter with jam. Spread half the batter into a prepared springform pan. Drop small spoonfuls of jam over the batter, leaving a 1-inch border around the outer edge. Carefully spread the remaining batter over the jam.

Make the Topping

  1. Add flour, brown sugar, butter, and cinnamon to a bowl and use your fingertips to work it together until crumbs form.
  2. Dot the top of the cake batter with fresh raspberries.
  3. Sprinkle the crumble over the top.
  4. Bake the cake for 40-55 minutes, until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool on a wire rack for 15 minutes. Remove the sides of the pan and let the cake cool completely before serving.

Tips For Success

  • Line your springform with aluminum foil like you would if making a cheesecake. The batter is a little loose and can leak during the initial moments of baking.
  • Cream the butter and sugar until pale and almost double in size. This will aerate the batter and give the cake a light, fluffy texture.
  • Fresh or frozen raspberries will work for the topping. If using frozen, do not thaw them.
  • Every oven is different so baking times can vary. Test your cake with a toothpick. If a few moist crumbs are clinging to the toothpick, your cake is done.
Side view of raspberry coffee cake on a serving platter.

Storage & Freezing

Keep the cake covered tightly and store it in the refrigerator for up to 5 days.

You can freeze the baked and cooled cake for up to 3 months. Bring it to room temperature before serving.

Raspberry Coffee Cake

4.54 from 28 votes
Overhead of sliced raspberry coffee cake on a serving platter.
Perfectly sweet and tart Raspberry Coffee Cake that is best served with a cup of morning coffee. The dense cake layers sandwich a pool of raspberry jam and a buttery crumb topping finishes it off.
Jen Sobjack
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Serving Size 10

Ingredients

For the Cake

  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups (260 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¾ cup (180 ml) milk, at room temperature
  • ½ cup (170 g) seedless raspberry jam, homemade or storebought

For the Topping

  • cup (87 g) all-purpose flour
  • ½ cup (100 g) light brown sugar
  • cup (75 g) unsalted butter, softened
  • ½ teaspoon ground cinnamon
  • 1 cup (130 g) fresh raspberries

Instructions

Make the Cake

  • Preheat the oven to 350ºF. Line a 9-inch springform pan with aluminum foil. Grease and lightly flour the pan. Set aside.
  • In a large bowl, beat the butter and sugar together until pale and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla and mix until well combined.
  • In a separate medium bowl, add the flour, baking powder, salt, and nutmeg. Stir with a whisk to combine.
  • Mix in half the flour mixture, followed by the milk, and the remaining flour mixture. Mix until just combined.
  • Pour half the batter into the bottom of the prepared pan and spread it evenly to the edges.
  • Drop small spoonfuls of the jam evenly over the batter until all the jam is used, leaving a 1-inch border around the outer edge. Carefully spread the remaining batter over the jam.

Make the topping

  • Use fingertips or a fork to combine the flour, brown sugar, butter, and cinnamon together until crumbly.
  • Dot raspberries all over the top of the cake batter and sprinkle with the topping.
  • Bake for 40-55 minutes, or until a wooden toothpick inserted into the center comes out with just a few moist crumbs.
  • Cool the cake in the pan for 15 minutes. Loosen the outer ring and remove it. Allow the cake to cool completely before slicing and serving.

Notes

  • Line your springform with aluminum foil like you would if making a cheesecake. The batter is a little loose and can leak during the initial moments of baking.
  • Cream the butter and sugar until pale and almost double in size. This will aerate the batter and give the cake a light, fluffy texture.
  • Fresh or frozen raspberries will work for the topping. If using frozen, do not thaw them.
  • Every oven is different so baking times can vary. Test your cake with a toothpick. If a few moist crumbs are clinging to the toothpick, your cake is done.
  • Storage: Keep the cake covered tightly and store it in the refrigerator for up to 5 days.
  • Freeze: You can freeze the baked and cooled cake for up to 3 months. Bring it to room temperature before serving.

Nutrition

Serving: 1slice | Calories: 458kcal | Carbohydrates: 71g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 209mg | Fiber: 2g | Sugar: 41g | Vitamin A: 561IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American
4.54 from 28 votes (24 ratings without comment)

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Recipe Rating




35 Comments

  1. Joanna Teo says:

    Hi, may I know if I can use this recipe for a 6 inch cake pan or bundt pan please? If so, do I have to halve the recipe? Thank you!

    1. Jen Sobjack says:

      Hi Joanna! I’ve only baked this in the pan listed in the recipe so I can’t advise on if it will work in other pan sizes.

  2. With store bought jam instead of homemade jam? says:

    Jen,
    Can this cake be made With store bought jam instead of homemade jam?

    1. Jen Sobjack says:

      Yes, that should be just fine!

      1. Hello. How much store bought jam would you use in this cake?

      2. Jen Sobjack says:

        Maybe about a cup or a little less.

  3. 5 stars
    Will have to try it with the honey peanut butter I eat.

  4. Wonder how a peanut butter and preserve filling would be?

    1. Jen Sobjack says:

      I bet that would be epic!

      1. 5 stars
        Will have to try it with the honey peanut butter I eat.

      2. Jen Sobjack says:

        Please let me know how it turns out!

      3. Will do!

  5. Mary Pisarkiewicz says:

    Looks amazing, once again! so delicious!

    1. Thank you so much, Mary!

  6. Elizabeth says:

    This looks wonderful. Can you explain what vanilla paste is? Thanks!

    1. Vanilla paste is a thicker version of vanilla extract with flecks of vanilla bean in it. If you can’t find at your local market, you can get it on Amazon. (That’s an affiliate link) Or you can always just used vanilla extract.

  7. Megan @ MegUnprocessed says:

    This is creative!

  8. Cheryl @ Pook's Pantry says:

    I love this sooo much!!! This is going to become a staple in my kitchen!

  9. Jasmine Lukuku - The Blenderist says:

    This looks amazing. I really must try this. Donuts are life!