Preheat the oven to 375 degrees. Spray a 9 inch round springform pan with cooking spray. (A 9x9 baking dish would work as well.)
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.
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.
Spread batter in the prepared pan. Sprinkle evenly with topping.
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.