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Crumble fans rejoice because this moist and delicious raspberry coffee cake is topped with a sweet raspberry jam, fresh raspberries, and piled high with crumb topping.

raspberry coffee cake cut into squares
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I’ve never actually met a coffee cake I didn’t like. The more crumb on top the better, which is why I pile it high on gluten-free coffee cake and brown butter blueberry coffee cake too.

The base of this coffee cake is moist and tender. But instead of a cinnamon layer like traditional coffee cake, we’re adding a mixture of fresh raspberries and raspberry jam. The hint of almond extract in the batter compliments it perfectly for the most delicious morning treat or dessert.

Why You’ll Love this Raspberry Coffee Cake

  • Real raspberries in the batter
  • Piled with streusel topping
  • Impressive for guests!
  • Easy to make

Do you love coffee cake? Try coffee cake muffins or paleo pumpkin coffee cake next.

Ingredients You Need

Here are the ingredients you need for this raspberry coffee cake recipe. Skip to the recipe card for exact measurements.

Raspberry Coffee Cake

  • Flour: you can use 1:1 gluten-free baking flour.
  • Baking powder and baking soda: to help the coffee cake rise.
  • Unsalted butter: use quality butter for best results.
  • Sugar: white sugar to add sweetness.
  • Eggs: large eggs that are room temperature are best.
  • Vanilla extract, almond extract, and salt: for flavor.
  • Milk: to thin out the batter.
  • Sour cream: for a really tender crumb.
  • Raspberry jam: this adds extra sweetness and raspberry flavor.
  • Raspberries: I prefer fresh raspberries, but you can use frozen. Thaw them before mixing with the jam.
raspberry coffee cake ingredients on a counter

Crumb Topping

  • Granulated sugar: for sweetness
  • Brown sugar: rich molasses flavor that sweetens it up.
  • Cinnamon: it’s really subtle, but you can omit it.
  • Salt: to balance the sweetness.
  • Butter: to add richness and bring it all together.
  • Flour: creates the structure of the streusel topping.
crumb topping ingredients on a counter

How to Make Raspberry Coffee Cake

Here are the simple steps, with photos, to make coffee and raspberry cake. Jump to the recipe card for full instructions.

  1. Make the crumb topping: mix the crumb topping ingredients in a bowl.
  2. Dry ingredients: whisk the dry ingredients together in a medium bowl.
  3. Wet ingredients: beat the butter and eggs until combined and fluffy. Add the milk, sour cream, an extracts and beat to combine.
  4. Combine the dough: mix the dry ingredients into the wet ingredients and beat until just combined. Don’t over mix. Transfer to a parchment lined baking sheet.
  5. Raspberry filling: Stir the raspberries and jam together in a bowl.
  6. Layer the raspberries: top the coffee cake batter with the raspberry mixture.
  7. Finish with crumb: sprinkle the crumb topping on the raspberries.
  8. Bake: Bake at 350 for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes then transfer to a cooling rack to cool completely.

Tips for Perfect Coffee Cake

  1. Use room temperature ingredients. It helps them emulsify into the batter for a perfect cake batter.
  2. Measure your flour correctly for best results. Spoon it into the cup and level off the top. Or better yet, measure it with a kitchen scale.
  3. Don’t over bake it. Keep an eye on it and tent with foil if the top is starting to brown before the center is done.

Does Coffee Cake Have Coffee In It?

Although coffee is in the name, there isn’t coffee in any coffee cake recipe. It just really well with coffee in the morning!

How To Store

Cover or store in an airtight container at room temp for 3 days or in the fridge for up to 1 week. Coffee cake freezes well wrapped tightly in plastic wrap for up to 3 months. Thaw it overnight in the fridge before serving.

3 pieces of raspberry coffee cake stacked on a counter

Tap stars to rate!
4.50 from 30 votes

Raspberry Coffee Cake Recipe

Prep: 15 minutes
Cook: 32 minutes
Total: 47 minutes
Crumble fans rejoice because this moist and delicious raspberry coffee cake is topped with a sweet and fruity raspberry jam (plus real raspberries) and piled high with cinnamon crumble.

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Servings: 12 pieces


Crumb Topping

  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup all-purpose flour gluten-free if needed

Raspberry Coffee Cake

  • 1 1/2 cups all-purpose flour gluten-free if needed
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup milk any kind
  • 1/4 cup sour cream
  • 1 teaspoon almond extract
  • 1/4 cup raspberry jam
  • 1 1/2 cups fresh or frozen raspberries (thaw first if frozen)


  • Preheat oven to 350 degrees. Spray an 8×8 square baking pan with non-stick spray and line with parchment paper with overhang on the sides. Cover a large sheet baking pan with parchment paper and foil for the crumble and set aside.
  • To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter and add the flour. Stir using a rubber spatula just until moist. The mixture will not look very crumbly yet. Spread out mixture on prepared baking sheet to dry until crumbly ready to use.
    1/3 cup granulated sugar, 1/3 cup light brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1 cup all-purpose flour
  • While drying, make the cake. In a medium bowl, whisk together the flour, sugar, baking powder and salt and set aside.
    1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup granulated sugar
  • In a large mixing bowl using a hand held or stand mixer fitted with the paddle attachment, beat the eggs and melted butter together on medium speed until combined. Add the milk, sour cream, vanilla, and almond extract and beat on medium speed until completely combined, scraping down the sides of the bowl as needed.
    1/2 cup unsalted butter, 2 large eggs, 2 teaspoons vanilla extract, 1/4 cup milk, 1/4 cup sour cream, 1 teaspoon almond extract
  • With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just combined. Pour into the prepared baking pan.
  • In a small bowl stir together the raspberries and raspberry jam. Spread over the cake batter evenly. Top with reserved crumb topping and gently press the topping into the batter.
    1/4 cup raspberry jam, 1 1/2 cups fresh or frozen raspberries
  • Bake in preheated oven for 32-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Check at 25 minutes and if crumbs on top are browning to much create a tent by covering with aluminum foil to avoid over browning. Cool in the pan for 10 minutes then using parchment overhang, lift the cake from pan and cool completely on wire rack. Store in an air tight container at room temperature for 4 days or freeze for up to 1 month.
Last step! If you make this, please leave a review letting us know how it was!

Here are a couple of items I used to make today’s recipe:
8-Inch Square Cake Pan, Red Raspberry Preserves

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting What Molly Made!

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Recipe Rating


  1. DP says:

    Made the coffee cake over the weekend, to use up frozen raspberries and jam.
    1. Cook time was about double what the recipe states
    2. I’d make half of the crumble if using an 8×8 pan.

    Thanks to the other comments the cake came out perfect after cooking for 50 minutes ; just a bit too much crumble

  2. Kasey says:

    5 stars
    I am a professional baker, followed MOST of the instructions and it came out perfectly as written. When I say mostly, I had a large amount of fresh raspberries that I wanted to put in a coffee cake, so I generously covered the entire surface and put more on top of that layer instead of the raspberry jam suggested. It worked superbly! Your recipe is very similar to my favorite raspberry cream cheese muffins but I didn’t want to fuss with all the layering involved with each muffin tin. The sour cream and almond extract are the KEY ingredients to the flavor and success of this recipe. The other change I made was using an 11 x 7 glass baking dish instead of the 8.x 8. When I saw the amount of crumb topping this recipe made, I knew I could use a slightly larger dish with no problem. It was plenty thick across the entire surface.

  3. Jen L says:

    5 stars
    I made this exactly as directed and it was fantastic! Definitely a keeper!

  4. Meredith says:

    4 stars
    I just made this and while I did not make this exactly as the recipe called (used almond milk instead of cows milk and didn’t have raspberry jam so I omitted that), overall, this cake is super delicious. Moist, good berry flavor and the crumb is fabulous. Who doesn’t love butter and sugar?!?

    Many commented on the time in the oven and I 100% agree. I checked at 35 minutes and the center was super jiggly. I knew it was no where near done. Gave it another 30 and it was good to go.

    My other recommendation is with the crumb. Before you go and toss it on the top, take a moment to break it up further with your finger tips. Absolutely worth the effort. The small crumbs cover the cake nicely – like you bought it from a store.

    I imagine that is cake would be great with blueberries, too!

  5. cake lover says:

    Sorry to say this but very disappointing. i agree with another who commented. i followed directions exactly. had to leave in oven for an hour. even after cooling and letting it sit overnight the cake part was still wet. almost tasted like it still wasn’t cooked enough.

  6. Patty says:

    So delicious! I baked it in a 9 inch pie plate, so I had to bake it for 45 minutes. I would definitely recommend this recipe!

    1. Molly Thompson says:

      I’ve been craving this recipe! Soo glad you like it!

  7. Susan says:

    5 stars
    Made this last night for breakfast today. Family Loved it! Made with gluten free flour added oats to topping. Cook 5 minutes longer then stated. Turned out so wonderful.

  8. Rachel K says:

    I tried this recipe and it didn’t work out for me. (I’m a beginner so it could be my fault!) I did follow the recipe but the only thing I did different was used a round 8×8 pan because I didn’t have a square one. After 10 mins of it cooling in the baking pan, I used the parchment paper to lift it out and placed it on a cooling rack. It was losing shape fast and I put it in a room temperature round pan. I let it sit for an hour and then placed it in the fridge for 2 hours (thinking it would keep better shape). When I cut into the cake, the entire middle leaked like a lava cake. It seemed like there was batter right under the raspberry layer that didn’t cook all the way. It confused me because when I put the toothpick in the middle after 35 mins, it was clean. I also kept it in the oven another 5 mins making it 40 mins. I think that the square pan vs the circle pan may be a factor but I am not sure it’s the full reason. Also the crumb topping was chunky and not crumby.

    What did I do wrong! If i could get some feedback, I would love to try it again!

  9. Bethany @ athletic avocado says:

    Three layers of heaven right here! I love coffee cake with a huge mug of coffee for breakfast, nothing better!

    1. Molly Thompson says:

      Couldn’t agree more, Bethany❤️