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This raspberry cinnamon streusel coffee cake recipe makes a wonderful breakfast!
As someone who doesn’t eat breakfast and claims to serve her kids cold cereal every day, I sure have been sharing a lot of fun breakfast treats lately.
(Coffee cake is considered breakfast food, right? Or did I just mistakenly eat dessert at 8am?)
I’m not sure what my deal is. Honestly, I generally don’t eat breakfast, and if I do it’s either Stove Top Stuffing (yep, I’m a weirdo) or a bowl of cottage cheese, heavy on the salt and pepper.
Whatever the reason for all these delicious baked treats, my family sure isn’t complaining.
The cinnamon streusel on this raspberry coffee cake makes this breakfast an adult version of a pop tart!
This coffee cake is light, fluffy, and deliciously full of tart raspberries. The streusel topping is, of course, the best part and should be picked off with your fingers every time you walk past the cake. I didn’t make that rule. I just be sure to follow it.
Raspberry Coffee Cake with Cinnamon Streusel Topping
Ingredients
For the coffee cake:
- 2 cups all-purpose flour
- 3/4 cups granulated sugar
- 1/4 cup butter softened
- 3/4 cup milk
- 1 large egg
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups fresh or frozen raspberries
For the streusel topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter softened
Instructions
- Preheat the oven to 375 degrees. Spray a 9 inch round springform pan with cooking spray. (A 9x9 baking dish would work as well.)
- In a small bowl, prepare the streusel topping by mixing all ingredients together with a fork until crumbly. There should be pea sized chunks of butter throughout.
- In a large bowl, stir together all of the coffee cake ingredients except the raspberries. Beat with a spoon for 30 seconds (I just used my stand mixer, but this is easy to do by hand as well.) Fold in raspberries.
- Spread batter in the prepared pan. Sprinkle evenly with topping.
- Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing side of springform pan.
Nutrition Information:
adapted from Betty Crocker
Cindy Fruita says
This is very tastey, try to save some because it is even better the second day.
Bonnie B says
I made it last night, OMG it’s delicious! My hubby thinks so too, seeing as when I got home from work today, a quarter of it was gone!
Karly says
Haha! Glad it was a hit.
Bonnie B says
Someone just posted this link on a recipe club on Facebook, and it looks so delicious! I just bought 3 packs of fresh raspberries yesterday, and I know exactly where they’re going! I love that I have all of the ingredients on hand!
Karly says
Enjoy!
Jessica says
Hey the temperture is 375 degrees CELSIUS or FAHRENHEIT? I used 375 DEGREE CELSIUS and the topping was burnt way before the cake can be cooked.
Karly says
@Jessica,
Ooh, bummer! All of the temperatures listed on this blog are for Farenheit unless otherwise noted. 🙂
Sadie says
I Love this cake i made it tonight and it was wonderful
Michelle says
I went raspberry picking and decided to use this recipe with the fresh berries. And boy am I glad I did–absolutely delicious! Thanks so much for the recipe–I am currently using all my willpower not to finish it in one sitting!
Nelli says
This looks absolutly AMAZING! Mine is currently in the oven right now & my house has a strong aroma of the baking cake! I subsitituted strawberries for raspberries on the account that I didn’t have any in stock. Hopefully it will turn out as great as your’s did, thank you SO much for sharing the recipe! I really appreciate it! (: