Raspberry Cinnamon Streusel Coffee Cake

This raspberry cinnamon streusel coffee cake recipe makes a wonderful breakfast!
Raspberry cinnamon streusel coffee cake is my new dessert breakfast.

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.

The tartness in this fruity cinnamon streusel coffee cake is perfect!

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

The cinnamon streusel on this raspberry coffee cake makes this breakfast an adult version of a pop tart!

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.

My whole house smells delicious when baking this cinnamon streusel coffee cake!

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Raspberry Coffee Cake with Cinnamon Streusel Topping

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Servings: 8 servings
Course: Breakfast
Cuisine: American
Keyword: brunch recipes, easy breakfast recipes, easy cake recipes
Calories: 395 kcal

This raspberry cinnamon streusel coffee cake recipe makes a wonderful breakfast!

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 large 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.
Nutrition Facts
Raspberry Coffee Cake with Cinnamon Streusel Topping
Amount Per Serving
Calories 395 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 56mg 19%
Sodium 267mg 11%
Potassium 249mg 7%
Total Carbohydrates 64g 21%
Dietary Fiber 3g 12%
Sugars 33g
Protein 5g 10%
Vitamin A 8.7%
Vitamin C 9.5%
Calcium 10.2%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

adapted from Betty Crocker