Spring Brunch Raspberry Coffee Cake

Name: Spring Brunch Raspberry Coffee Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 1 cup fresh raspberries; 1/2 cup brown sugar; 1/4 cup all-purpose flour; 1/2 tsp ground cinnamon; 1/4 cup unsalted butter, melted

Highlighted under: Sweet Collection

As the blossoms begin to bloom, there's nothing quite like the smell of freshly baked coffee cake wafting through the kitchen. I love how this Spring Brunch Raspberry Coffee Cake combines the tartness of ripe raspberries with a rich, buttery crumb. It's perfect for weekends when I have guests over, offering a delightful balance of flavors that pleases everyone. Plus, it brings a vibrant splash of color to the brunch table, making it not only a treat for the palate but also for the eyes.

Created by

Elodie March

Last updated on 2026-02-23T23:33:36.729Z

Baking this Raspberry Coffee Cake is a tradition that I cherish every spring. I remember the first time I made it; I decided to experiment with fresh raspberries from the farmer's market. The result was a luscious, fruity twist that immediately became a family favorite. The method of swirling the raspberries into the batter ensures that each slice is bursting with flavor.

One key tip I've learned is to toss the raspberries in a bit of flour before incorporating them into the batter. This little trick prevents them from sinking and helps maintain a beautiful presentation. Now, every brunch feels extra special with this cake on the table!

Why You Will Love This Recipe
The tart raspberries perfectly balance the sweet cake base
A tender crumb that pairs beautifully with coffee or tea
Ideal for spring gatherings, adding a pop of color to the spread

Mastering the Batter

Achieving the perfect batter for your Spring Brunch Raspberry Coffee Cake is essential to its delightful texture. The creaming method is crucial here; ensure that your butter is softened but not overly warm, as melting it can lead to a dense cake. Beat the butter and sugar until light and fluffy, which typically takes about 3-5 minutes. This aeration creates a tender crumb, allowing the cake to rise beautifully during baking.

When adding the dry ingredients, mix gently until just combined. Overmixing can develop gluten, leading to a tougher cake. You'll want to maintain a few lumps in the batter, and folding in the raspberries should be done with care to prevent them from breaking apart. This technique preserves the integrity of the berries, adding juicy bursts of flavor in every slice.

Creating a Perfect Crust

The topping for this cake not only adds sweetness but also a delightful crunchy texture. When mixing the topping ingredients, ensure the melted butter is slightly cooled before incorporating it with the dry items; hot butter can lead to clumping. The crumb should have a sandy texture and be sprinkled evenly over the batter before baking. This ensures that the topping forms a golden, crispy crust once baked, enhancing the overall presentation of the cake.

Baking times can vary based on the performance of your oven, so keep an eye on the cake during the final minutes. Look for a golden-brown top and a toothpick inserted in the center to come out clean. If the edges start browning too quickly, you can tent the cake loosely with foil toward the end of the baking time to prevent burning while the center finishes cooking.

Serving Suggestions and Variations

While this Raspberry Coffee Cake is divine on its own, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It also pairs beautifully with a light dusting of powdered sugar for an elegant finish. For a twist, you could substitute half of the raspberries with blueberries or blackberries, maintaining the same gentle folding technique to avoid breaking the delicate fruit.

If you're looking to prepare ahead, the cake can be baked a day in advance and stored in an airtight container at room temperature. Reheat individual slices in the microwave for about 15-20 seconds before serving. Alternatively, this cake freezes well; wrap slices tightly in plastic wrap and place them in a freezer bag for up to three months. Just thaw at room temperature overnight for a delightful fresh treat anytime.

Ingredients

Gather your ingredients before starting to ensure everything flows smoothly.

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 cup fresh raspberries

For the Topping

1/2 cup brown sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted

Once you have everything ready, preheat your oven to ensure it's the right temperature when you're ready to bake!

Instructions

Make sure you have all your tools ready — a mixing bowl, a spatula, and a cake pan.

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, cream the softened butter. Add eggs and vanilla extract, and beat until smooth. Stir in the buttermilk.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raspberries gently.

Prepare the Topping

In a separate bowl, combine brown sugar, flour, cinnamon, and melted butter to form a crumbly topping.

Bake the Cake

Pour the batter into the prepared pan, sprinkle the topping over the batter, and bake for 30 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely. Slice and serve warm.

Enjoy your delightful coffee cake with a cup of coffee or tea!

Pro Tips

For an extra touch, consider glazing the cake with a light lemon icing after it cools for a zesty finish.

Equipment Needed

To successfully create this Raspberry Coffee Cake, you'll need a few key tools. First, a 9-inch round cake pan is essential; using a different size may require adjustments in baking time. A stand mixer or hand mixer will streamline the creaming process, ensuring you achieve that light, airy texture in the batter. Don't forget to have measuring cups and spoons handy for accuracy in your ingredients.

For the best mixing results, consider using a rubber spatula for folding in your raspberries. This prevents them from breaking apart and maintains the beautiful marble effect in the batter. Having a cooling rack ready will also aid in cooling the cake quickly and evenly once it comes out of the oven, preserving its moist texture.

Ingredient Substitutions

If you're in need of substitutions, Greek yogurt can replace buttermilk for a similar tang and moisture level; mix it with a little water to achieve the same consistency. For a dairy-free option, consider using coconut oil or a vegan stick butter alternative for the butter, and replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). This keeps the integrity of the batter intact while accommodating dietary restrictions.

When it comes to flour, using whole wheat flour can add a nuttier flavor if you prefer a heartier cake. Just be mindful that it might create a denser result, so perhaps incorporate a bit of baking powder—about 1/2 teaspoon more—to help with leavening. Always sift your dry ingredients to avoid clumping, especially with whole-grain flours.

Troubleshooting Tips

If your coffee cake sinks in the middle, it may be due to underbaking or overmixing. Always ensure that you check for doneness before removing it from the oven. If the edges are browning while the center remains gooey, covering the top loosely with foil during the last few baking minutes can help fix this while allowing the center to set properly.

To avoid a dry cake, ensure that you measure your flour accurately—scooping directly from the bag can lead to overpacking. Instead, spoon the flour into your measuring cup and level it off with a knife. Using fresh raspberries rather than frozen will also yield a more moist texture, as frozen berries can cause excess liquid to leak into the batter during baking.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but thaw them and drain excess moisture to avoid a soggy cake.

→ How should I store leftover coffee cake?

Store any leftover coffee cake in an airtight container at room temperature for up to 3 days.

→ Can I make this coffee cake ahead of time?

Absolutely! You can bake it a day in advance and store it covered to keep it fresh.

→ What can I substitute for buttermilk?

You can make a homemade buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, letting it sit for 5 minutes.