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A close up of raspberry coffee cake
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Raspberry Coffee Cake with Cinnamon Streusel Topping

This raspberry cinnamon streusel coffee cake recipe makes a wonderful breakfast!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 395kcal
Author Karly Campbell

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

  • 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.

Nutrition

Calories: 395kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 267mg | Potassium: 249mg | Fiber: 3g | Sugar: 33g | Vitamin A: 435IU | Vitamin C: 7.8mg | Calcium: 102mg | Iron: 2.1mg