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.

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.

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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

• The cake batter can be made using a handheld electric mixer or a stand mixer fitted with a paddle attachment.
• Bake the cake in a springform pan lined with aluminum foil. If you have a 9-inch cake pan that’s 3 inches deep, that would work as well.

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!

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.

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.