Who doesn’t love the perfect balance of tangy raspberries and crumbly streusel on top of a soft cake? This raspberry streusel coffee cake isn’t just a dessert; it’s a statement. You get the juicy burst of fruit with a buttery, cinnamon-sugar crunch that will leave you questioning why you ever considered store-bought options. Perfect for brunch, afternoon tea, or just because you’re craving something indulgent (and let’s face it, who isn’t?), this cake will make you rethink your entire dessert strategy. It’s a sweet victory that’s surprisingly easy to pull off. Go ahead, show off.
Raspberry Streusel Coffee Cake
This Raspberry Streusel Coffee Cake combines juicy raspberries and a sweet, buttery streusel topping for a melt-in-your-mouth treat.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Almond milk or any milk: ½ cup
- Vanilla extract: 1 teaspoon
- Raspberries fresh or frozen: 1 cup
For the Streusel Topping:
- All-purpose flour: ¼ cup
- Sugar: ¼ cup
- Ground cinnamon: ½ teaspoon
- Unsalted butter melted: 3 tablespoons
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square pan.
- In a bowl, mix together flour, baking powder, baking soda, sugar, and salt. Set aside.
- In another bowl, beat softened butter and eggs until smooth.
- Add almond milk and vanilla extract, mixing until fully combined.
- Gradually fold in the dry ingredients, stirring until just combined.
Assemble the Cake:
- Pour half of the batter into the prepared pan.
- Evenly distribute raspberries over the batter.
- Spread the remaining batter over the raspberries, smoothing the top.
Make the Streusel Topping:
- Mix flour, sugar, and cinnamon in a bowl. Add melted butter and stir until crumbly.
- Sprinkle the streusel topping over the cake batter.
Bake:
- Bake for 45 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin C: 6%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Use frozen raspberries if fresh ones are not available, but make sure they’re not thawed to avoid sogginess.
- Add a splash of almond extract to the batter for a subtle, nutty kick.
- For an extra layer of flavor, drizzle a simple glaze made from powdered sugar and lemon juice over the cake before serving.
