This Fresh Raspberry Coffee Cake is bursting with sweet berry flavor and sports copious amounts of buttery streusel (is there any other way to do coffee cake?)! It is the ideal springtime treat.

I love coffee cake. I have since I was a kid.

There is something so special about the buttery cake and all that delicious streusel on top. As a kid, my favorite treat ever was the Entenmann’s classic coffee cake that my grandparents sometimes had at their house.

I would house it. It was so, so good.

While I haven’t had a bite of said coffee cake in over two decades, I’m sure a single bite now would transport me right back to sleepovers at my grandparents’ house. Food is magic like that.

And while this Fresh Raspberry Coffee Cake isn’t exactly the same, it is still damn good.

Springtime is officially here, and while it doesn’t feel like it yet, I am channeling all the springtime foods in the meantime. This coffee cake, bursting with fresh raspberries, is just the thing we need right now to brighten up these early spring doldrums.

This coffee cake is buttery and sweet with both fresh raspberries and raspberry jam swirled throughout. It sports a generous layer of sweet streusel (just as things should be when it comes to coffee cake), and the resulting flavors are heavenly.

Sweet, fluffy, berry-infused cake with loads of streusel on top? Seriously sign me up.

This is just the thing to make for your upcoming Easter brunch, or really anytime you want a berry baked good. This will satisfy the need, for sure!

Ingredients You Need to Make this Fresh Raspberry Coffee Cake:

For the Coffee Cake:

Unsalted butter
Granulated sugar
Raspberry jam
Egg
Vanilla extract
All-purpose flour
Baking powder
Kosher salt
Buttermilk
Fresh or frozen raspberries (if using frozen, do not defrost)

For the Streusel:

All-purpose flour
Granulated sugar
Light brown sugar
Kosher salt
Unsalted butter

How to Make this Fresh Raspberry Coffee Cake:

For the Coffee Cake:

Preheat the oven to 375°F and liberally grease an 8 x 8-inch baking pan (or a 9-inch round cake pan). Line the pan with parchment paper so that there is a slight overhang on the edges (this makes for easy removal of the cake after baking).
Using a stand or hand-held mixer, beat together the butter and sugar until creamy and smooth, about 3 minutes.
Stir in the raspberry jam, egg, and vanilla and mix again to combine.
In a separate bowl, whisk together the flour, baking powder, and salt.
Stir the dry ingredients into the wet ingredients, mixing until just combined. Resist the urge to overmix – this will create a dense, tough cake.
Fold in the buttermilk until just combined.
Very gently fold in the raspberries – if they break up a bit, that’s okay. I try to keep them as intact as possible.
Spread the batter out evenly in the prepared pan.

For the Streusel:

Whisk together the flour, sugars, and salt.
Add the melted butter and stir the mixture until it clumps together and is crumbly.
Sprinkle the streusel over top of the coffee cake batter.

To Bake:

Bake the cake for 50-60 minutes or until the top is golden and the cake is set in the center (a toothpick inserted into the center comes out with only a few moist crumbs). Allow to cool in the pan slightly before slicing and serving.
This can be enjoyed warm or at room temperature.

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A sweet treat with a taste of spring in every bite — what more could we need during these last couple weeks of March?

Bring on spring!

@yestoyolks ✨FRESH RASPBERRY COFFEE CAKE✨ This coffee cake is bursting with sweet berry flavor + sports copious amounts of buttery streusel (is there any other way to do coffee cake?)! While it is technically spring, it doesn't quite feel like it around here yet. I’m channeling all the springtime goodness with this sweet treat! INGREDIENTS: For the Cake: 1 stick (½ cup) unsalted butter, softened ⅔ cup granulated sugar ⅓ cup raspberry jam 1 large egg 1 tablespoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt ¾ cup buttermilk 2 cups fresh or frozen raspberries (if using frozen, do not defrost) For the Streusel: 1 cup all-purpose flour ⅓ cup granulated sugar ⅓ cup light brown sugar ¼ teaspoon kosher salt 1 stick (½ cup) unsalted butter, melted FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #coffeecake #bakingrecipe #springvibes ♬ Lavender Cappuccino – Muspace Lofi

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