Raspberry Streusel Coffee Cake
Elevate your morning routine with this Raspberry Streusel Coffee Cake, a tender and moist treat bursting with fresh raspberries and crowned with a buttery, cinnamon-infused streusel topping. Perfectly balanced between sweet and tangy, this homemade coffee cake features a fluffy vanilla-scented batter made with creamy buttermilk, folded delicately with juicy raspberries for a pop of freshness in every bite. The crumbly streusel, made with brown sugar and a hint of cinnamon, adds a delectable crunch that beautifully complements the soft cake below. Ready in just an hour, this coffee cake is ideal for brunch gatherings, a cozy weekend breakfast, or as a delightful pairing with your morning coffee or tea. Easy to make and irresistibly delicious, this recipe is sure to impress family and guests alike!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.75 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh raspberries
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter (melted)
- 0.75 cup all-purpose flour (for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square baking pan. Line it with parchment paper for easy removal.
In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
Using a pastry cutter or your fingers, cut in 0.5 cup of cold, cubed butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 0.75 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract.
Pour the wet ingredients into the flour mixture and stir until just combined. Be careful not to overmix.
Gently fold in 1.5 cups of fresh raspberries, ensuring they are evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
To make the streusel topping, combine 0.5 cup of light brown sugar, 1 teaspoon of ground cinnamon, 0.25 cup of melted butter, and 0.75 cup of all-purpose flour in a small bowl. Mix with a fork until crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake the coffee cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve warm or at room temperature with a cup of coffee or tea.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 40.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 189 mg | 4% | |
*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.
