Raspberry Coffee Cake with Cinnamon Streusel Topping

Raspberry Coffee Cake with Cinnamon Streusel Topping recipe

As someone who doesn’t eat breakfast and claims to serve her kids cold cereal every day, I sure have been sharing a lot of fun breakfast treats lately.

(Coffee cake is considered breakfast food, right? Or did I just mistakenly eat dessert at 8am?)

I’m not sure what my deal is. Honestly, I generally don’t eat breakfast, and if I do it’s either Stove Top Stuffing (yep, I’m a weirdo) or a bowl of cottage cheese, heavy on the salt and pepper.

Raspberry Coffee Cake with Cinnamon Streusel Topping recipe

Whatever the reason for all these delicious baked treats, my family sure isn’t complaining.

This coffee cake is light, fluffy, and deliciously full of tart raspberries. The streusel topping is, of course, the best part and should be picked off with your fingers every time you walk past the cake. I didn’t make that rule. I just be sure to follow it.

Raspberry Coffee Cake with Cinnamon Streusel Topping recipe

Raspberry Coffee Cake with Cinnamon Streusel Topping

Raspberry Coffee Cake with Cinnamon Streusel Topping recipe

Ingredients

    For the coffee cake:
  • 2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1/4 cup butter, softened
  • 3/4 cup milk
  • 1 egg
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups fresh or frozen raspberries
  • For the streusel topping:
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, softened

Instructions

  1. Preheat the oven to 375 degrees. Spray a 9 inch round springform pan with cooking spray. (A 9x9 baking dish would work as well.)
  2. In a small bowl, prepare the streusel topping by mixing all ingredients together with a fork until crumbly. There should be pea sized chunks of butter throughout.
  3. In a large bowl, stir together all of the coffee cake ingredients except the raspberries. Beat with a spoon for 30 seconds (I just used my stand mixer, but this is easy to do by hand as well.) Fold in raspberries.
  4. Spread batter in the prepared pan. Sprinkle evenly with topping.
  5. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing side of springform pan.
http://www.bunsinmyoven.com/2011/04/29/raspberry-coffee-cake-with-cinnamon-streusel-topping/
Raspberry Coffee Cake with Cinnamon Streusel Topping recipe

adapted from Betty Crocker

 

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35 Responses to “Raspberry Coffee Cake with Cinnamon Streusel Topping”

  1. Erin April 29, 2011 @ 8:24 am (#
    1
    )

    Totally not dessert O:-) You should see some of the things I have eaten for Breakfast!

    Reply

  2. Megan April 29, 2011 @ 9:12 am (#
    2
    )

    Oh. Coffee cake is definitely breakfast food. And if it isn’t, I hereby declare that it is. This looks delicious!!

    Reply

  3. brandi April 29, 2011 @ 9:17 am (#
    3
    )

    I cannot WAIT for fresh raspberries! I will definitely have to make this.

    Reply

  4. Joanne April 29, 2011 @ 11:32 am (#
    4
    )

    Ahhh streusel topping. God’s gift to…everyone. I love the raspberry infusion in this! If it has fruit, it must be breakfast, right?

    Reply

  5. Debbie April 29, 2011 @ 12:30 pm (#
    5
    )

    This coffee cake is beautiful! I have guests in town right now and we are going strawberry picking tommorow, this will be a perfect Sunday morning treat! Thanks!

    Reply

  6. Barbara April 30, 2011 @ 5:15 am (#
    6
    )

    KInd of an interesting question, Karly. Is coffee cake dessert? In that I nibble on it all day long, it’s a snack food around here! So I try not to make it often, unless I’ve got company. Then, I serve it for breakfast! This looks marvelous and I’ve already copied it for my next round of guests.

    Reply

  7. Simone May 1, 2011 @ 1:06 am (#
    7
    )

    O I could definitely eat this for breakfast too… Although truth be told.. it does look a bit like dessert..lol.. Delicious!

    Reply

  8. Oh WOW, that looks and sounds incredible! Just stumbled upon your blog and love it so far :)

    Reply

  9. shelly (cookies and cups) May 1, 2011 @ 1:47 pm (#
    9
    )

    Stove Top for breakfast? DO you make it special or eat it leftover?! If you make it special I am dying!! That is hilarious :)
    What isn’t so hilarious is the 5 lbs I am gaining just looking at this deliciousness!

    Reply

  10. Kristin @ STUFT Mama May 1, 2011 @ 2:40 pm (#
    10
    )

    Yes, totally NOT dessert. Looks delicious! Breakfast is big in our house and you just gotta love anything with a crumb topping. Thanks for sharing!

    Reply

  11. Julie May 1, 2011 @ 7:40 pm (#
    11
    )

    That first picture just almost made my heart stop! Looks like the perfect breakfast food to me!!

    Reply

  12. grace May 3, 2011 @ 4:29 pm (#
    12
    )

    something with all that streusel should be off-limits for breakfast, but who am i to judge? i eat drowning-in-glaze cinnamon rolls for brekkie all the time. :)

    Reply

  13. Ally Lynn May 5, 2011 @ 10:35 pm (#
    13
    )

    I just heard about your site from your guest post on Confessions of a Cookbook Queen, so I immediately came over to check it out and I’M LOVIN’ YOU.

    Your posts and writing style are FANTASTIC. And this recipe? Win!

    You can expect me to start stalking you on Twitter :-D

    Reply

  14. Sasha June 23, 2011 @ 3:10 am (#
    14
    )

    I LOVE cottage cheese! Its a relatively new discovery for me. Shovelled straight out of the fridge its the only thing that will quash my midnight cravings :)
    This cake looks totally irresistible, cake+raspberries+streusel = total win

    Reply

  15. Amanda June 23, 2011 @ 10:01 am (#
    15
    )

    Coffee cake is certainly morning fare… it’s supposed to go with your cuppa joe, right? Plus there’s fruit in it! Using less sugar and adding some oats to the streusel topping would make it a perfectly acceptable breakfast in my book. :)

    Reply

  16. Nelli July 8, 2011 @ 1:29 pm (#
    16
    )

    This looks absolutly AMAZING! Mine is currently in the oven right now & my house has a strong aroma of the baking cake! I subsitituted strawberries for raspberries on the account that I didn’t have any in stock. Hopefully it will turn out as great as your’s did, thank you SO much for sharing the recipe! I really appreciate it! (:

    Reply

  17. Michelle September 4, 2011 @ 5:04 pm (#
    17
    )

    I went raspberry picking and decided to use this recipe with the fresh berries. And boy am I glad I did–absolutely delicious! Thanks so much for the recipe–I am currently using all my willpower not to finish it in one sitting!

    Reply

  18. Sadie January 11, 2012 @ 9:04 pm (#
    18
    )

    I Love this cake i made it tonight and it was wonderful

    Reply

  19. Jessica May 13, 2012 @ 5:04 am (#
    19
    )

    Hey the temperture is 375 degrees CELSIUS or FAHRENHEIT? I used 375 DEGREE CELSIUS and the topping was burnt way before the cake can be cooked.

    Reply

    • Karly replied: — May 13th, 2012 @ 9:42 am

      @Jessica,

      Ooh, bummer! All of the temperatures listed on this blog are for Farenheit unless otherwise noted. :)

      Reply

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