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When I think of coffee cake, I think of a crumbly cake, preferably with a streusel topping, that you serve with coffee (much like this one). I do not think of pastry dough and rolling pins, but this Raspberry Coffee Cake has shown me the light. The crust is so flaky and tender and the inside is just oozing with red raspberry preserves. It’s a raspberry lovers dream come true, but you could also make this with just about any other type of preserve you wanted. You could also use a seedless raspberry jam (which I usually buy, but my husband did the shopping this week) if you are scared of all the seeds.
The dough is a mixture of flour, butter, cream cheese, milk, a little salt, and some baking powder. It’s so simple! You just cut in the butter and cream cheese, pour in the milk and give it a quick mix, and then knead it just a tiny bit until you have this scraggly lump of dough.
Don’t be intimadated by this pastry dough! I had zero problems and the dough came out perfectly light and flaky! If the girl who relies on store bought pie crusts can master this dough, so can you.
Roll the dough out, transfer it to a baking sheet, and spread the middle third of the dough with preserves.
Slice the outer thirds of the dough diagonally, careful to leave a bit of space around the preserves, in about one to two inch thick strips. Start on one side of the dough and flip one strip of dough over on top of the preserves. Switch sides and just keep alternating back and forth until all the strips of dough are covering the preserves and you have a fancy braided looking coffee cake.
This bakes in just 12 to 15 minutes.
I forgot to line my pan with parchment paper and my kids are really going to hate me for that when it comes time to wash the dishes. Oh well, I’ll just give them a big chunk of this as an apology.
Whip up some powdered sugar, milk, and vanilla and drizzle it over the top. You won’t regret it.
Mm! Perfect for breakfast, brunch, with coffee, or as a dessert. Heck, I might even eat this for dinner.
Raspberry Coffee Cake
Recipe from The Luna Cafe
Raspberry Coffee Cake
Ingredients
For the cake
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 3 ounces cream cheese
- 1/2 cup milk
- 1/2 cup raspberry preserves
For the icing
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla
Instructions
- Pre-heat oven to 425 degrees.
- Sift together the flour, baking powder, and salt into a large bowl. Cut in the butter and cream cheese. Pour in the milk and stir just until combined.
- Turn out on a floured surface and knead lightly 4 or 5 times. Do not overwork the dough. Roll the dough out on parchment paper into an 8 x 12 inch rectangle.
- Transfer dough to a lightly greased (or parchment paper lined) baking sheet. Mark the dough with a knife lengthwise into thirds.
- Spread preserves down the center third of the dough. Make diagonal cuts every couple of inches on the outer thirds of the dough. Do nut cut into the preserves. Fold strips over the preserves, first from one side, then from other until you have folded over all the strips of dough.
- Bake for 12 - 15 minutes, until dough is fully cooked and lightly browned on top.
- Add the powdered sugar, milk, and vanilla to a small bowl. Stir together and drizzle over the coffee cake.
Sherrie says
This is wonderful, used cherry preserves & put a bit of the preserves in the icing also.
Sara Tabor says
I really would have used a pan liner. That is quite a mess on that sheet pan. Looks very delicious even tho!
Nicola says
I just made this. Simple AND amazingly yummy. Thanks for sharing!
Ruthann says
is it possible for you to add an RSS feed option? I would love to be able to see the new additions, but my email is so full I would miss it if it were mailed.
thanks for considering it !! 😉
I LOVE your site.
Melanie says
hmmm I did make this for breakfast but did not eat it. Not sure what I did wrong, but it did not turn out at all. Let me know next time you’re making it and I’ll come over 😉
Melanie says
I am going to make this for breakfast. It looks so delicious. I just “stumbled” upon your site and it’s amazing. Thank you for sharing!
Amanda says
Amazing!! I must try this. You make it look easy! But I know its not… but I still want to try!! lol
BLessings-
Amanda