Raspberry Coffee Cake
There’s something incredibly comforting about a slice of Raspberry Coffee Cake — the tender crumb, the sweet-tart raspberries, and the subtle zing from lemon zest all come together to create a perfect morning treat or afternoon pick-me-up. This cake is simple to make but delivers bakery-quality flavor that will have everyone asking for seconds. Whether you’re hosting a brunch, looking for a cozy dessert, or just craving a fruity twist on a classic coffee cake, this recipe is a must-try.
Why This Raspberry Coffee Cake Stands Out
What makes this Raspberry Coffee Cake special is its beautiful balance of flavors and textures. The grated zest of lemon infuses a bright, fresh note that complements the sweetness of the raspberries. The mixture of sugar and brown sugar provides a caramel-like depth, while the melted butter ensures a moist, tender crumb. Unlike many coffee cakes that rely on a heavy streusel topping, this one keeps things simple, letting the fruit and citrus shine. Plus, it comes together quickly with minimal fuss, making it perfect for busy mornings or impromptu gatherings.
Ingredient Breakdown
- Grated zest of 1 lemon – Adds a refreshing citrus aroma and bright flavor that lifts the whole cake.
- 1/2 cup sugar – Provides sweetness and helps with the tender crumb.
- 1/2 cup brown sugar – Adds moisture and a subtle caramel richness.
- 1 cup all-purpose flour – The base of the cake, for structure and texture.
- 8 tablespoons (1 stick) salted butter, melted – Keeps the cake moist and adds a rich buttery flavor.
- 1 cup fresh raspberries – The star ingredient that adds tartness and juiciness.
- 1 large egg – Binds the ingredients together and helps with rise.
- 1 teaspoon baking powder – Ensures the cake rises nicely and stays fluffy.
- 1/4 teaspoon salt – Enhances all the flavors.
- 1/2 teaspoon vanilla extract – Adds warmth and complexity to the flavor.
- Optional: powdered sugar for dusting – For a pretty finishing touch.
Equipment & Tools
- Mixing bowls – For combining dry and wet ingredients.
- Whisk or electric mixer – To blend ingredients smoothly.
- Measuring cups and spoons – For precise measurements.
- Microplane or fine grater – To zest the lemon finely.
- Spatula – For folding in the raspberries gently.
- 9-inch round or square baking pan – To bake the cake evenly.
- Parchment paper or non-stick spray – To prevent sticking.
Raspberry Coffee Cake: How It’s Done
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease your baking pan with butter or line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and both sugars until well mixed.
Step 3: Add Wet Ingredients
In a separate bowl, whisk the melted butter, egg, vanilla extract, and grated lemon zest until smooth.
Step 4: Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix to keep your cake tender.
Step 5: Fold in Raspberries
Gently fold the fresh raspberries into the batter, trying not to break them too much to avoid turning the batter pink.
Step 6: Bake
Pour the batter into your prepared pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired before slicing and serving.
In-Season Swaps
- Use fresh blueberries or blackberries instead of raspberries for a different berry twist.
- Swap lemon zest for orange zest to bring a sweeter citrus flavor.
- Try a handful of chopped nuts like walnuts or pecans for added crunch.
- Replace the all-purpose flour with whole wheat pastry flour for a nuttier, more wholesome flavor.
What Could Go Wrong
- Overmixing the batter: This can make the cake dense and tough instead of light and fluffy.
- Using frozen raspberries: These can release too much moisture and make the cake soggy. If using frozen, thaw and drain them well.
- Not greasing the pan properly: This may cause the cake to stick and break when you try to remove it.
- Baking at too high a temperature: Could brown the top too quickly while leaving the inside undercooked.
Refrigerate, Freeze, Reheat
This Raspberry Coffee Cake keeps well in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 3 months. To thaw, leave it overnight in the fridge or at room temperature for a few hours. Warm individual slices gently in the microwave for 15-20 seconds to bring back that fresh-baked feel.
Reader Questions
Can I use frozen raspberries instead of fresh?
Yes, but it’s best to thaw and drain them thoroughly to avoid excess moisture which can make the cake soggy. Fold them in gently to prevent the batter from turning too pink.
Is it okay to substitute the butter with oil?
You can replace melted butter with an equal amount of neutral oil like vegetable or canola oil. The texture will be slightly different—oil tends to make cakes more moist but less rich in flavor.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend that measures like flour. Just make sure it contains xanthan gum or another binder for best results.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze as mentioned above.
Serve & Enjoy
Serve this Raspberry Coffee Cake warm or at room temperature alongside a steaming cup of coffee or tea. For an extra special touch, offer whipped cream, vanilla yogurt, or a drizzle of honey on the side. Whether it’s breakfast, brunch, or dessert, this cake’s bright flavors and tender crumb make it an irresistible treat that’s sure to brighten your day. Don’t forget to savor each bite — it’s the perfect little moment of homemade happiness.
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Raspberry Coffee Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your baking pan with butter or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, salt, and both sugars until well mixed.
- In a separate bowl, whisk the melted butter, egg, vanilla extract, and grated lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix to keep your cake tender.
- Gently fold the fresh raspberries into the batter, trying not to break them too much to avoid turning the batter pink.
- Pour the batter into your prepared pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired before slicing and serving.
Notes
- Use fresh berries like blueberries or blackberries as a delicious alternative to raspberries.
- Avoid overmixing the batter to keep the cake light and fluffy.
- For longer storage, freeze the cake wrapped tightly for up to 3 months.
