Raspberries are a staple in my household, especially during the spring and summer months. If you’re a fan of raspberry baked goods like me, you’ll want to keep reading to find a fool-proof recipe for Raspberry Coffee Cake. Fresh or frozen raspberries make this a flavor-filled dessert perfect for spring brunches, baby showers, or a morning treat in the garden. Total time to make is about one hour — and no stand mixer is needed!
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If coffee cake had a middle name, it’d be “versatile.” Equal parts comforting and elegant, this classic baked good can be enjoyed year-round. But with the addition of fresh raspberries, you’ve got yourself a spring- and summer-time twist that will have your mouth watering the moment you assemble the ingredients.
Whether you’re looking to curb a hankering for a raspberry baked good or need a treat to bring along to a baby or bridal shower, you’ll be returning to this recipe time and time again (in fact, just add it to your lineup of raspberry breakfast recipes now). Plus, who doesn’t love it when their desserts are pink??
If you want more raspberry recipes, check out my Raspberry Cobbler Recipe, Raspberry Brownies, Raspberry Muffins, and Creamy Raspberry Smoothie Recipe.
Why You'll Love This Raspberry Coffee Cake Recipe
A balance of taste and texture, this coffee cake will indulge any sweet tooth.
- Texture: Coffee cake is known for its moisture and texture, and this raspberry rendition is no exception. The soft cake is the perfect canvas for a streusel topping to give it a cinnamon-y crunch.
- Packed with flavor: Raspberries shine as the star of the show in this recipe, giving the cake a refreshing twist.
- Not too sweet: The tang of the Greek yogurt or sour cream (a staple ingredient in any proper coffee cake) with the added tartness of the fresh berries balances the sweetness, without sending you into a sugar coma. But if your sweet tooth isn't satisfied, a simple glaze drizzled over the top will add a touch more!
Ingredients and Substitutions
This recipe calls for the classic cake ingredients, with a few healthier modifications that add moisture and flavor.
Raspberry Coffee Cake
Flour: All-purpose flour or whole wheat pastry flour adds structure and crumbs — vital components for this cake. You will need flour for both the cake and the streusel crumb topping. For accuracy, I always recommend using a food scale to weigh the flour. If not, scoop it into measuring cups and be sure to level off the top.
Raspberries: The star of the show! I recommend using fresh raspberries for all raspberry baking recipes, but you can always substitute frozen raspberries here if needed.
Greek Yogurt: Traditional coffee cake recipes include Greek yogurt or sour cream for added moisture, and we couldn’t leave it out here! The subtle tanginess balances the sweetness.
Avocado Oil: Use a neutral-flavored oil instead of butter. I prefer avocado oil for its lightness, but you can also use canola or grapeseed.
Sugars: You’ll need granulated sugar and packed light brown sugar.
Eggs: Provide a structure-building component essential to the cake. Use room temperature eggs for a smoother batter.
Vanilla Extract: Add for flavor that complements the berries. Pure vanilla extract is best here!
Cornstarch: This lightens the texture of the cake while also absorbing excess moisture, helping the ingredients adhere together.
Baking Soda, Baking Powder, and Salt: Use baking soda and powder to leaven the cake, ensuring it rises and stays fluffy. Salt for added flavor.
Lemon Zest: Balances the sweet with a little citrus. Use fresh lemon zest for the best flavor.
Applesauce: A healthier option to keep the cake light and fluffy, without sacrificing flavor.
Streusel Topping Ingredients
- Flour: All-purpose or whole wheat pastry flour makes the streusel topping crunchy and structured.
- Sugar: Granulated sugar keeps things sweet, perfectly contrasting the tang of the Greek yogurt or sour cream in the cake.
- Butter: Butter, softened to room temperature, adds richness.
- Salt: Add a touch of seasoning with a large pinch of salt.
How to Make Raspberry Coffee Cake
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 350°F and spray an 8x8-inch cake pan with non-stick cooking spray or grease it with butter.
Step 2: In a large bowl, whisk the oil, yogurt, applesauce, eggs, vanilla, granulated sugar, packed light brown sugar, and lemon zest together until combined.
Step 3: In a small bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together until combined.
Step 4: Add the dry ingredients to the wet ingredients and gently fold in until just combined, with a few streaks of flour remaining.
Step 5: Add the raspberries to the small mixing bowl and gently toss them with 1 tablespoon of flour until covered.
Step 6: Fold the raspberries into the coffee cake batter until just combined.
Step 7: Pour the coffee cake into the prepared baking pan.
Step 8: Add the flour, sugar, and a pinch of salt to a small mixing bowl. Whisk until combined. Add the softened butter and work it in with a fork or your fingers until the mixture looks like small pebbles.
Step 9: Sprinkle the streusel mixture over the coffee cake batter.
Step 10: Bake the coffee cake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Step 11: Cool on a wire rack for 1-2 hours or until completely cool. Enjoy!
Recipe Pro-Tips
- Don’t overmix the batter. The batter should be thicker than your average cake batter to support the weight of the raspberries in the mixture. Overmixing also makes the cake heavy and dense. No fun!
- Measure the flour by weight. Or scoop the flour gently into cups and then level off the tops. Don’t scoop the flour directly with the measuring cup; this can increase the amount of flour by up to 15%, making the cake heavy and tough.
- Don’t defrost frozen berries. If using frozen berries, they shouldn't be thawed first. Toss them with the flour while frozen and stir into the batter.
- Toss the berries with flour. We don’t want the berries sinking to the bottom; the flour helps them adhere to the batter, allowing them to suspend instead of sink.
Recipe Variations
- Other Berries: Don’t have raspberries on hand? No problem! You can make this exact coffee cake with blueberries – fresh or frozen.
- Cinnamon Streusel: Add some spice by sprinkling ¾ teaspoon of cinnamon powder into the streusel topping.
- Gluten-Free: Swap an all-purpose 1-to-1 gluten-free flour (such as Bob's Red Mill) for the traditional flour and let the batter rest for 30 minutes before baking.
- Nut Streusel: Looking for an extra crunch? Add a handful of chopped almonds or walnuts for added texture to the streusel topping.
Making This at High Altitude
Living in Colorado, I am no stranger to needing to adapt a recipe for high altitude. With a few minor adjustments to the following ingredients, your raspberry coffee cake will be just as perfect at elevation.
- Increase the Temperature: Bake the cake at 365°F instead of 350°F.
- Decrease the Leavening Agents: Use only 1 teaspoon of baking powder and ½ teaspoon of baking soda.
- Increase the Flour: Use 2 cups of all-purpose or whole wheat pastry flour.
- Decrease the Sugar: Use ⅔ cup of granulated sugar.
Storage Directions
- Refrigerating: Cover with plastic wrap or aluminum foil to refrigerate for up to five days, or keep covered at room temperature for up to 3 days.
- Freezing: Transfer to a freezer-safe, airtight container and freeze for up to 3 months. Defrost the cake at room temperature for 2-3 hours or overnight in the fridge.
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Tools Needed to Make This Recipe
More Fruity Breakfast and Brunch Recipes
- Peach Coffee Cake
- Blueberry Coffee Cake
- Lemon Blueberry Bread
- Banana Waffles
- Rum Raisin Cinnamon Rolls
Recipe Card
Raspberry Coffee Cake
Ingredients
Raspberry Coffee Cake
- ½ cup avocado oil or canola or grapeseed oil
- ½ cup plain Greek yogurt or sour cream
- ½ cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- Zest of 1 lemon about 1 tablespoon
- 1 ¾ cups (220g) all-purpose flour or whole wheat pastry flour + 1 tablespoon to prepare the berries
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen raspberries
Streusel Topping
- ⅓ cup (40g) all-purpose flour or whole wheat pastry flour
- 2 tablespoons white sugar
- Large pinch salt
- 2 tablespoons butter softened to room temperature
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking pan with non-stick cooking spray or grease it with butter.
- In a large mixing bowl, whisk the oil, yogurt, applesauce, eggs, vanilla, granulated sugar, packed light brown sugar, and lemon zest together until combined.
- In a small bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together until combined.
- Add the dry ingredients to the wet ingredients and gently fold in until just combined, with a few streaks of flour remaining.
- Add the raspberries to the small mixing bowl and gently toss them with 1 tablespoon of flour until covered.
- Fold the raspberries into the coffee cake batter until just combined.
- Pour the coffee cake into the prepared baking pan.
- Add the flour, sugar, and pinch of salt to a small mixing bowl. Whisk until combined. Add the softened butter and work it in with a fork or your fingers until the mixture looks like small pebbles.
- Sprinkle the streusel mixture over the coffee cake batter.
- Bake the coffee cake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a wire cooling rack for 1-2 hours or until completely cool. Enjoy!
Notes
- Refrigerating: Cover with plastic wrap or aluminum foil to refrigerate for up to five days, or keep covered at room temperature for up to 3 days.
- Freezing: Transfer to a freezer-safe, airtight container and freeze for up to 3 months. Defrost the cake at room temperature for 2-3 hours or overnight in the fridge.
- Don’t overmix the batter. The batter should be thicker than your average cake batter to support the weight of the raspberries in the mixture. Overmixing also makes the cake heavy and dense. No fun!
- Measure the flour by weight. Or scoop the flour gently into cups and then level off the tops. Don’t scoop the flour directly with the measuring cup; this can increase the amount of flour by up to 15%, making the cake heavy and tough.
- Don’t defrost frozen berries. If using frozen berries, they shouldn't be thawed first. Toss them with the flour while frozen and stir into the batter.
- Toss the berries with flour. We don’t want the berries sinking to the bottom; the flour helps them adhere to the batter, allowing them to suspend instead of sink.
