Buttery Raspberry Streusel Filled Coffee Cake
Indulge in the irresistible charm of this Buttery Raspberry Streusel Filled Coffee Cake, a perfect combination of tender cake, fruity raspberry preserves, and a crunchy cinnamon-streusel topping. This delightful bake starts with a buttery, vanilla-infused base, layered with a luscious swirl of raspberry preserves, and finished with a golden crumb topping made from brown sugar and cinnamon. The contrasting textures and flavors make it an ideal treat for breakfast, brunch, or an afternoon coffee break. With just 20 minutes of prep time and simple ingredients like all-purpose flour, milk, and pantry staples, this homemade coffee cake is easy enough for beginners yet sophisticated enough to wow guests. Dust it with powdered sugar for an elegant finish, and serve each slice with a hot cup of coffee or tea for a cozy, satisfying experience.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 200 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 160 grams raspberry preserves
- 75 grams all-purpose flour (for streusel)
- 50 grams light brown sugar
- 0.5 teaspoons ground cinnamon
- 56 grams unsalted butter (for streusel)
- 10 grams powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Spread half of the batter into the prepared cake pan, smoothing it out with a spatula. Spread the raspberry preserves evenly over the batter layer.
Spread the remaining batter over the raspberry layer, carefully smoothing it out to cover the preserves completely.
To make the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut the butter into small cubes and work it into the mixture with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the cake batter.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar (optional) before serving. Slice and enjoy!
Nutrition Facts
Calories |
4086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 614.7 g | 224% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 351.9 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 337 mg | 26% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
