They Won T Know Raspberry Coffee Cake
Indulge in the irresistible charm of 'They Won’t Know Raspberry Coffee Cake,' a delightful treat that combines a moist, buttery cake base with bursts of juicy fresh raspberries and a crumbly brown sugar topping. This simple yet elegant coffee cake comes together in just an hour, making it the perfect option for breakfast, brunch, or dessert. The tartness of the raspberries beautifully balances the sweetness of the tender crumb, while a hint of vanilla and a tangy touch of buttermilk add depth to every bite. With its golden-brown streusel topping and optional powdered sugar garnish, this cake is as stunning as it is delicious. Whether served with a morning coffee or as an afternoon pick-me-up, this recipe’s ease and versatility will leave everyone wondering how you made it look so effortless. Keywords: raspberry coffee cake, easy coffee cake recipe, brunch desserts, streusel topping.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups buttermilk
- 1.5 cups fresh raspberries
- 0.5 cups brown sugar (for topping)
- 0.5 cups all-purpose flour (for topping)
- 0.25 cups unsalted butter, cold and cubed (for topping)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan or a square baking pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the butter to the dry ingredients, and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, and buttermilk until smooth.
Gradually add the wet ingredients to the flour mixture, stirring until just combined. Do not overmix.
Fold in the fresh raspberries gently to avoid breaking them up too much.
Pour the batter into the prepared pan, spreading it evenly.
For the topping, combine the brown sugar, flour, and cold butter in a small bowl. Use your fingers or a pastry cutter to create a crumbly mixture.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If desired, sprinkle with powdered sugar before serving for added sweetness and decoration.
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 528.1 g | 192% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 233.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 388 mg | 30% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1086 mg | 23% | |
*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.
