Baked by an Introvert

Raspberry Coffee Cake

Jen Sobjack

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.

Make the thick coffee cake batter.


Spread half the batter into a prepared pan. Dollop raspberry jam over the batter. Spread remaining batter over the jam.


Make the crumb topping.


Dot fresh raspberries over the top and sprinkle with crumb topping.


Bake until a toothpick comes out with only a few mist crumbs attached.