Spring Brunch Raspberry Coffee Cake
Highlighted under: Sweet Collection
I absolutely love making this Spring Brunch Raspberry Coffee Cake for my weekend gatherings! The combination of sweet raspberries and buttery cake creates a delightful balance that everyone enjoys. It's simple enough to whip up quickly yet impressive enough to serve guests. I often find that the vibrant berries add a pop of color to our brunch table, making it a feast for both the eyes and the palate. This cake is a guaranteed crowd-pleaser, and it makes my mornings feel a little more special.
When I first created this recipe, I wanted something that embodied the freshness of spring and the warmth of coffee gatherings. The fresh raspberries are not only delicious but also provide a beautiful tartness that complements the sweetness of the cake. I remember serving this at a family brunch, and it was gone within minutes!
A little tip I've learned is to toss the raspberries in a bit of flour before adding them to the batter. This simple trick helps them stay suspended in the cake instead of sinking to the bottom. It’s these details that make a significant difference in the final result, and I can’t wait for you to try it!
Why You Will Love This Recipe
- Bursting with tart raspberry flavor that brightens up each bite
- Moist and fluffy texture that pairs beautifully with coffee
- Perfectly sweet, making it an ideal treat for any spring gathering
Delicate Flavor Profile
The combination of raspberries and cake creates a beautiful balance of flavors. Raspberries are naturally tart, bringing a refreshing brightness to the otherwise rich and buttery cake. When baked, they release their juices, which infuses the surrounding batter, creating pockets of moisture and zing. You can replace raspberries with blueberries or diced strawberries if preferred; just ensure to adjust the sugar slightly based on the fruit's sweetness.
Be mindful of the quality of raspberries you choose. Fresh, ripe berries will have the best flavor and brighten your cake. Inspect them for firmness and avoid any that are overly soft or moldy. If fresh raspberries aren't available, frozen can be used, but consider adding them still frozen to prevent excess moisture from affecting the batter's consistency.
Perfecting Texture
Achieving a moist and fluffy cake is all about the creaming process. When combining butter and sugar, be sure to cream them together until the mixture is light and fluffy, usually about 3-5 minutes. This step incorporates air, which is crucial for a light texture. Also, be cautious not to overmix once you add the flour as that can develop gluten and lead to a denser cake.
For optimal results, let the eggs sit out for about 30 minutes before using them. Room temperature eggs blend more uniformly into the batter, enhancing its overall consistency and rise in the oven. Moreover, this cake can be made in advance and stored in an airtight container at room temperature for up to three days, making it an excellent option for busy mornings.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup milk
For the Topping
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, diced
- 1 teaspoon cinnamon
Instructions
Steps
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Make the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, until well combined.
Fold in Raspberries
Gently fold in the raspberries, ensuring they're well distributed throughout the batter.
Prepare Topping
In a small bowl, combine brown sugar, flour, cold butter, and cinnamon. Use a fork or your fingers to crumble the mixture until it resembles coarse crumbs.
Assemble and Bake
Pour the batter into the prepared cake pan, sprinkle the topping evenly over the batter, and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
Pro Tips
- For an extra flavor boost, consider adding a teaspoon of almond extract to the cake batter. It enhances the raspberry flavor beautifully.
Serving Suggestions
This Spring Brunch Raspberry Coffee Cake pairs beautifully with a simple dusting of powdered sugar on top or a drizzle of vanilla glaze. To make a quick glaze, whisk together powdered sugar and a splash of milk until smooth, and pour it over the cooled cake. Serve it alongside freshly brewed coffee or a light tea for an elegant presentation.
For a more decadent route, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creaminess complements the tartness of the raspberries and enhances the overall indulgence. You can also serve slices with a fruit compote made from leftover berries for added texture and flavor.
Storage and Freezing Tips
If you find yourself with leftovers, store the Raspberry Coffee Cake in an airtight container at room temperature for up to three days. Make sure it’s completely cooled to avoid any condensation that could lead to sogginess. For longer storage, freeze slices individually wrapped in plastic wrap and then placed in a zip-top bag. This allows you to enjoy a delicious treat at any time, thawing them at room temperature for a few hours.
To reheat slices, simply pop them in a toaster oven set to low heat for about 8-10 minutes, or you can microwave them for about 20 seconds. Just be sure not to overheat, as this can dry out the cake. Not only does reheating revive the flavors, but it also brings back the delightful aroma that fills your kitchen during baking.
Questions About Recipes
→ Can I use frozen raspberries?
Yes, but make sure to thaw and drain them first to minimize excess moisture in the cake.
→ How should I store the leftover cake?
Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
→ What can I substitute for eggs?
You can use flaxseed meal mixed with water; use 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg.
→ Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and keep it covered to maintain freshness.
Spring Brunch Raspberry Coffee Cake
I absolutely love making this Spring Brunch Raspberry Coffee Cake for my weekend gatherings! The combination of sweet raspberries and buttery cake creates a delightful balance that everyone enjoys. It's simple enough to whip up quickly yet impressive enough to serve guests. I often find that the vibrant berries add a pop of color to our brunch table, making it a feast for both the eyes and the palate. This cake is a guaranteed crowd-pleaser, and it makes my mornings feel a little more special.
Created by: Elodie March
Recipe Type: Sweet Collection
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Cake
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup milk
For the Topping
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, diced
- 1 teaspoon cinnamon
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, until well combined.
Gently fold in the raspberries, ensuring they're well distributed throughout the batter.
In a small bowl, combine brown sugar, flour, cold butter, and cinnamon. Use a fork or your fingers to crumble the mixture until it resembles coarse crumbs.
Pour the batter into the prepared cake pan, sprinkle the topping evenly over the batter, and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
Extra Tips
- For an extra flavor boost, consider adding a teaspoon of almond extract to the cake batter. It enhances the raspberry flavor beautifully.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 190mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 26g
- Protein: 4g