Raspberry Coffee Cake
A delightful and easy-to-make raspberry coffee cake that’s perfect for breakfast, snacks, or gatherings.
Ingredients
Cake Batter
- 6 tbsp unsalted butter, softened for a rich texture
- 1 cup sugar for sweetness
- 1 tsp vanilla extract for flavor contribution
- 1 egg provides structure
- 1.5 cups all-purpose flour for a sturdy base
- 1.5 tsp baking powder as leavening agent
- 0.5 cup milk adds moisture
Topping
- 1 cup raspberries for tartness and moisture
- 3 tbsp sugar to enhance raspberries' sweetness
Instructions
Preparation
- Allow the unsalted butter to sit out at room temperature until it softens.
- In a separate bowl, combine the all-purpose flour and baking powder together.
- In a large bowl, add the softened butter and sugar. Using a whisk or electric mixer, beat them together until well-combined and fluffy.
- Stir in the vanilla extract and egg into the butter mixture. Continue beating until smooth.
Batter Mixing
- In small portions, add the flour mixture to the butter mixture, alternating with the milk.
- Continue mixing until the batter is well-combined and smooth.
Baking
- Spread the cake batter evenly into a buttered 6-inch or 9-inch baking dish.
- Gently spread the fresh raspberries evenly on top of the batter.
- Sprinkle the sugar over the raspberries.
- Bake the cake at 350°F until it turns a golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool to room temperature before serving.
Notes
This cake pairs beautifully with coffee or tea and is great as a breakfast option or afternoon snack.