This Raspberry Coffee Cake is a simple coffee cake made in a round cake pan with a cinnamon sugar topping.
As coffee cakes go, this raspberry coffee cake recipe is an easy and delicious one. You can vary what type of berries you use. Blueberries and huckleberries are also good when used in this cake. And unlike my overnight coffee cake recipe, this one is baked the same day.
Why is it called coffee cake?
Coffee was introduced to Europe in the 1600’s. Europeans paired their coffee drinking with sweet breads. But the term “coffee cake” for these sweets was not commonly used until the late 1800’s.
What ingredients do you need to make Raspberry Coffee Cake?
- Butter: Use salted butter for this recipe.
- Cream cheese: You can use either full fat or reduced-fat cream cheese for this recipe. Using full fat cream cheese will make the cake taste a little more rich.
- White sugar
- Egg
- All purpose flour
- Baking powder
- Salt
- Vanilla extract: Almond extract also tastes good in this cake.
- Berries: Use fresh raspberries. You can also use blueberries or huckleberries.
- Ground cinnamon
Does coffee cake have coffee in it?
Despite the name, coffee cake does not typically have any coffee in it at all. It can be so confusing to those who aren’t familiar with the term. It’s merely a cake to be eaten in conjunction with coffee.
How do you make coffee cake?
The full, printable recipe is at the end of this post. You will need a 9-inch round cake pan for this recipe.
Preheat the oven to 350 degrees F. Spray a round cake pan with nonstick spray.
Use an electric mixer to combine the cream cheese and butter with the sugar. Mix in the egg too.
Whisk the dry ingredients. Stir into the wet ingredients. Then stir in the vanilla and the berries. Be careful stirring in the berries. You want them to stay intact and not get demolished when they’re stirred into the batter.
Scrape the batter into the prepared pan. Sprinkle with a mixture of sugar and cinnamon. Bake for about one hour- until the cake is baked through.
The result is a sturdy cake with a crusty exterior and tender raspberry cake on the inside.
Slice, and serve. This raspberry coffee cake serves up 6 slices. As suggested with most coffee cake recipes, serve with coffee or tea. Enjoy!
What makes a coffee cake a coffee cake?
A coffee cake is a moist and tender cake. It’s usually baked with some sort of sugary topping or streusel. Sometimes that topping is swirled into the cake itself, like in my two berry coffee cake. Coffee cake is typically served alongside coffee or tea.
Is coffee cake eaten for breakfast or a dessert?
Coffee cake can be served for breakfast or dessert or even as an afternoon snack. It’s most often made to be served at breakfast. Bake a coffee cake like this raspberry coffee cake or coffee cake muffins at home, or you can buy a coffee cake in a bakery or order one on a restaurant menu too.
Raspberry Coffee Cake
Ingredients
CAKE:
- 4 ounces cream cheese, at room temperature
- 2 tablespoons salted butter, at room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups halved fresh raspberries
TOPPING:
- 2 tablespoons granulated white sugar
- 1 teaspoon ground cinnamon
Instructions
MAKE THE CAKE:
- Preheat oven to 350°F. Spray a 9-inch round pan with cooking spray.
- In a large bowl, use an electric mixer to cream together the cream cheese and butter. Gradually beat in the sugar until well-blended. Add egg and beat well.
- In a separate bowl, whisk together the flour, baking powder and salt. Gradually stir the dry ingredients into the cream mixture. Stir in the vanilla. Fold the berries in gently.
- Pour the batter into the prepared pan.
ADD THE TOPPING AND BAKE:
- Combine the topping ingredients in a small bowl and the sprinkle over the batter.
- Bake for 1 hour. Let cool before serving.
Notes
- *You may substitute blueberries or huckleberries for the raspberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE this recipe! I make it as is just substituting different fruits. Today I used 1 cup fresh rhubarb from the garden and 1 cup strawberries… YUMMMO! Thanks for sharing this super easy, delightful recipe.
Prepared exactly as written. My raspberries were very ripe but worked well in this recipe. Didn’t have a round pan so used an 8 x 8 cake pan. I will definitely make this again. Thanks
Bake for an hour? Seriously I can’t imagine
Forgot to review! Came out wonderful!!! I was just shy of half a cup of cream cheese so added a nice spoonful of sour cream to make up the difference. (I also added 4 Tbl. butter and not 2. All the other recipes said 4.) And also added, in addition to the vanilla, a half of a tsp. almond extract. Will definately make again!! (Stuck with the cinn/sugar mix as the recipe states since it bakes for an hour and didn’t want my streusel topping to turn out like teeth-shattering pebbles. lol) Thanks for the recipe! (Served with sweetened whipped cream.)