Raspberry Marzipan Coffee Cake
Indulge in the sweet allure of this Raspberry Marzipan Coffee Cake—where tender cake, juicy bursts of fresh raspberries, and rich, almond-scented marzipan come together for a truly decadent treat. This bakery-worthy dessert is crowned with a buttery crumb topping and finished with a delicate dusting of powdered sugar for an irresistible finish. Perfect for breakfast, brunch, or an afternoon coffee break, this recipe combines the tang of buttermilk with the sweetness of seasonal raspberries, balanced by nutty marzipan for a unique twist. With only 20 minutes of prep time and straightforward instructions, it’s a must-try for home bakers seeking a show-stopping yet approachable bake. Whether served warm from the oven or cool on a cake stand, this coffee cake is a crowd-pleaser you’ll return to time and again!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 1 cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 6 ounces marzipan, chopped into small cubes
- 1.5 cups fresh raspberries
- 1 cup all-purpose flour (for crumb topping)
- 0.5 cups light brown sugar, packed (for crumb topping)
- 0.5 cups unsalted butter, melted (for crumb topping)
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan or line it with parchment paper for easy removal.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the batter will be thick.
Gently fold in the marzipan cubes and raspberries, making sure to distribute them evenly without squishing the raspberries too much.
Pour the batter into the prepared pan and spread it out evenly.
To make the crumb topping, combine the all-purpose flour and light brown sugar in a small bowl. Pour in the melted butter and stir with a fork until the mixture forms clumps.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Before serving, dust the top of the cake with powdered sugar, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.5 g | 320% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 709.8 g | 258% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 443.1 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 664 mg | 51% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1558 mg | 33% | |
*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.
