Raspberry Coffee Cake

raspberry coffee cake

When I think of coffee cake, I think of a crumbly cake, preferably with a streusel topping, that you serve with coffee (much like this one).  I do not think of pastry dough and rolling pins, but this Raspberry Coffee Cake has shown me the light. The crust is so flaky and tender and the inside is just oozing with red raspberry preserves. It’s a raspberry lovers dream come true, but you could also make this with just about any other type of preserve you wanted. You could also use a seedless raspberry jam (which I usually buy, but my husband did the shopping this week) if you are scared of all the seeds.

pastry dough

The dough is a mixture of flour, butter, cream cheese, milk, a little salt, and some baking powder. It’s so simple! You just cut in the butter and cream cheese, pour in the milk and give it a quick mix, and then knead it just a tiny bit until you have this scraggly lump of dough.

Don’t be intimadated by this pastry dough! I had zero problems and the dough came out perfectly light and flaky! If the girl who relies on store bought pie crusts can master this dough, so can you.

raspberry preserves

Roll the dough out, transfer it to a baking sheet, and spread the middle third of the dough with preserves.

braided dough

Slice the outer thirds of the dough diagonally, careful to leave a bit of space around the preserves, in about one to two inch thick strips.  Start on one side of the dough and flip one strip of dough over on top of the preserves.  Switch sides and just keep alternating back and forth until all the strips of dough are covering the preserves and you have a fancy braided looking coffee cake.

baked coffee cake

This bakes in just 12 to 15 minutes.

I forgot to line my pan with parchment paper and my kids are really going to hate me for that when it comes time to wash the dishes. Oh well, I’ll just give them a big chunk of this as an apology.


Whip up some powdered sugar, milk, and vanilla and drizzle it over the top. You won’t regret it.

coffee cake

Mm! Perfect for breakfast, brunch, with coffee, or as a dessert. Heck, I might even eat this for dinner.

Raspberry Coffee Cake
Recipe from The Luna Cafe

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (recipe says unsalted, but I used salted butter)
  • 3 ounces cream cheese
  • 1/2 cup milk
  • 1/2 cup raspberry preserves (or preserves of your choice)

Pre-heat oven to 425 degrees. Sift together the flour, baking powder, and salt into a large bowl. Cut in the butter and cream cheese. Pour on the milk and stir just until combined. Turn out on a floured surface and knead lightly 4 or 5 times. Do not overwork the dough! Roll the dough out on parchment paper into an 8 x 12 inch rectangle. Transfer dough to a lightly greased (or parchment paper lined) baking sheet. Mark the dough with a knife lengthwise into thirds. Spread preserves down the center third of the dough. Make diagonal cuts every couple of  inches on the outer thirds of the dough. Do nut cut into the preserves. Fold strips over the preserves, first from one side, then from other until you have folded over all the strips of dough. Bake for 12 – 15 minutes, until dough is fully cooked and lightly browned on top.


  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla

Stir together and drizzle over the coffee cake.

(The recipe posted on Luna Cafe does show how to fold the dough over to make the braided shape if you need a visual!)

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25 Responses to “Raspberry Coffee Cake”

  1. Simone (junglefrog) December 14, 2009 @ 4:01 am (#

    It looks gorgeous!! I do understand why you would want to eat this for breakfast, lunch and dinner…:)


  2. Mother In-law December 14, 2009 @ 7:09 am (#

    That looks awesome! I bet Elijah loved it!


  3. Michelle December 14, 2009 @ 9:50 am (#

    This is gorgeous. Your photo makes me want some right now!


  4. Erica Lea December 14, 2009 @ 10:12 am (#

    I’ll bet that would be perfect for Christmas brunch. It looks delicious. I really like you new blog design, btw.


  5. grace December 14, 2009 @ 10:21 am (#

    well, this is outstanding. i would love this so very much, and i’m thrilled to discover that it actually seems like something i can do! marvelous work. :)


  6. jenny s December 14, 2009 @ 11:42 am (#

    Can’t wait to make this! I bet my berries-hating husband would even like this. If not, there is truly something wrong with him and I may have to have him checked out at the doctor’s office.


  7. jenny s December 14, 2009 @ 11:50 am (#

    I meant to add this…. I bet some sweetened cream cheese mixed in with the raspberry preserves would be really yummy too :) I do love me some cream cheese.


  8. Barbara December 14, 2009 @ 2:25 pm (#

    Delicious! So glad you said the dough was easy to work with- that would stop me every time! Love raspberries in just about anything- not afraid of seeds either.


  9. Cynthia December 14, 2009 @ 3:46 pm (#

    I am wondering, since the icing is made with milk, will it spoil quickly if not refrigerated? I am worried about it turning bad?
    Does this happen, or no?
    Thanks! This looks delish…


  10. Karine December 15, 2009 @ 3:38 am (#

    Your coffee cake looks fantastic. Thanks for sharing! :)


  11. Maria December 15, 2009 @ 2:26 pm (#

    I am in love with this. I plan on making it in the near future!


  12. msmeanie December 15, 2009 @ 3:01 pm (#

    That looks so good and pretty simple. Lovely photos too!


  13. Kristin December 17, 2009 @ 3:59 pm (#

    Mmmmmmm. I think I am going to save this for Christmas morning!


  14. Memoria December 25, 2009 @ 11:00 pm (#

    Wow, this is beautiful and yummy-looking!


  15. Ashley December 29, 2009 @ 3:40 pm (#

    Wow that looks seriously amazing. And the pastry sounds easy to make too!


  16. Amanda January 3, 2010 @ 11:46 am (#

    Amazing!! I must try this. You make it look easy! But I know its not… but I still want to try!! lol



  17. Melanie January 20, 2010 @ 8:42 pm (#

    I am going to make this for breakfast. It looks so delicious. I just “stumbled” upon your site and it’s amazing. Thank you for sharing!


  18. Melanie January 21, 2010 @ 11:58 am (#

    hmmm I did make this for breakfast but did not eat it. Not sure what I did wrong, but it did not turn out at all. Let me know next time you’re making it and I’ll come over 😉


  19. Ruthann February 18, 2010 @ 10:12 am (#

    is it possible for you to add an RSS feed option? I would love to be able to see the new additions, but my email is so full I would miss it if it were mailed.

    thanks for considering it !! 😉

    I LOVE your site.


  20. Nicola February 24, 2010 @ 8:05 am (#

    I just made this. Simple AND amazingly yummy. Thanks for sharing!


  21. Sara Tabor August 20, 2012 @ 12:35 pm (#

    I really would have used a pan liner. That is quite a mess on that sheet pan. Looks very delicious even tho!


  22. Sherrie March 24, 2015 @ 8:19 am (#

    This is wonderful, used cherry preserves & put a bit of the preserves in the icing also.



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