Marbled Raspberry Coffee Cake
Indulge in the perfect combination of tender cake, tart fruit, and crumbly perfection with this Marbled Raspberry Coffee Cake! This irresistible treat features a buttery, moist cake base swirled with luscious raspberry preserves to create a stunning marbled design. Topped with a spiced cinnamon streusel that adds just the right touch of sweetness and crunch, this coffee cake is a delight for both the eyes and the taste buds. Easy to make and ready in just over an hour, it’s the ideal centerpiece for brunch gatherings, afternoon tea, or a simple dessert. Serve it warm or at room temperature alongside a piping hot cup of coffee or tea for a cozy and satisfying experience. Perfect for raspberry lovers and coffee cake enthusiasts alike!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 0.75 cup milk
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup raspberry preserves (or jam)
- 1 teaspoon ground cinnamon
- 0.25 cup brown sugar
- 0.25 cup all-purpose flour (for streusel)
- 2 tablespoons unsalted butter, chilled and diced
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.
Pour two-thirds of the batter into the prepared baking pan and spread it evenly with a spatula.
Spoon the raspberry preserves in dollops over the batter, then pour the remaining one-third of the batter on top. Use a knife to gently swirl the raspberry preserves into the batter to create a marbled effect.
In a small bowl, prepare the streusel topping by combining the brown sugar, flour, and cinnamon. Cut in the chilled, diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the coffee cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy with a steaming cup of coffee or tea!
Nutrition Facts
Calories |
3732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 583.1 g | 212% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 306.1 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 430 mg | 33% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1002 mg | 21% | |
*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.
