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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. It’s so easy to make and the perfect morning cake to go with your Valentine’s Day brunch.

Looking for more coffee cake? Try gluten-free coffee cake or brown butter blueberry coffee cake next. 

two pieces of raspberry coffee cake stacked on top of each other so you can see the raspberry filling
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I’ve never actually met a crumble cake I didn’t like. Actually I’ve never met anything that involves cinnamon crumble that I didn’t like. Which is precisely why I created these Pumpkin Streusel Muffins and Coffee Cake Crumble Muffins. The more crumble the better, in my book. I hope you’re ready the same book as me?. 

Why I love this Raspberry Coffee Cake

Because I love those recipes so much I know the crumble couldn’t stop. Anything that involves a crumble reminds me so much of my late grandma because she made the best coffee cake with a delicious crumble. So all of these recipes are dedicated to her!

They’re also dedicated to the wonderful organizations I was able to help serve through this recipe, World Vision and Disabled American Veterans. The reason this recipe is able to help them is because it’s part of a roundup of recipes for Sweeten the Day, an organization that’s dedicated to “baking the world a better place.” And they do this by providing you with delicious baked goods straight to your door. And when they do they give 10% of the proceeds to these amazing charities.

Love raspberries too? These quick and easy chocolate covered raspberries that feature white chocolate and dark chocolate.

raspberry almond coffee cake on a piece of parchment paper before being cut

If you’re a regular around here you know I found my passion and purpose in life when I started this blog! It allows me to creatively express myself while also sharing meaningful recipes with the world. And hopefully brighten your day and the days of those around you.

Whether it’s indulgent baked goods like this one, gluten-free recipes, paleo desserts or vegan, I want to be able to provide delicious desserts for everyone. Serving all of you through my baking is the best (thank you!!).

raspberry coffee cake on a white plate with fresh raspberries and a fork

And if you’re gluten-free like my mom, check out these gluten free snickerdoodle blondies.

And if you’re just here to make this delicious recipe, then let’s take some time to chat about it!

raspberry coffee cake cut into square and arranged evenly on a piece of brown parchment paper

3 layers to this raspberry coffee cake

Coffee cake layer

That cake! Honestly the most moist and velvetty cake I’ve made in some time. The reason I love this cake so much is because it uses sour cream! Sour cream contains a significant amount of acid as well as fat, creating a light and tender crumb. Sour cream has more acid than regular milk (which is also used here) but a little bit less acid than buttermilk does. Because of this, I found using the sour cream as well as the milk was the perfect balance of fat and acid and created the lightest and most flavorful crumb.

Raspberry jam layer

The raspberries! Oh my goodness the raspberries. I used a mixture of fresh raspberries and raspberry jam to create the best and gooiest mixture to coat the top of the cake. If you find the raspberries in your grocery store are not in season or way too expensive you can definitely use frozen raspberries here. Just make sure you defrost them and pat them dry before adding them to the jam. This part of the raspberry crumb cake is what sets it apart. It’s the star of the show! And is the perfect addition to make it the best Valentine’s Day dessert (or breakfast).

Streusel topping layer

Is there even a raspberry crumb cake without the crumb? No chance. And this crumble is to die for. I could probably throw it in a bowl with some milk and eat it with a spoon but I’m fairly certain that’s not socially acceptable, so I won’t. This time. You’re probably going to think you’ve made too much crumble when you start sprinkling it on top of your raspberry layer. Trust me, you didn’t. Just keep piling that buttery and cinnamon filled crumble high to the sky!

a fork digging into a piece of raspberry coffee cake

When you’ve assembled every layer of this raspberry crumb cake you throw it in to the oven and it bakes up so high and perfect. It rises just above the rim of the pan and the crumble gets perfectly golden brown. If you check the oven around 20 minutes and the crumble is getting too brown, create a foil tent over the top to make sure it doesn’t burn.

I allowed mine to cool completely before cutting, but if you’re too impatient (the smell will get you!) you can definitely eat warm. It’s so so so good I can’t wait for you to try it!

Tap stars to rate!
4.50 from 30 votes

Raspberry Crumb Cake

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: 9


Streusel 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 1/2 cups all-purpose flour (could swap for 1:1 gluten free baking flour)

Coffee Cake

  • 1 1/2 cups all-purpose flour (could swap for 1:1 gluten free baking flour)
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg room temperature
  • 1/4 cup butter melted and cooled
  • 1/2 cup milk I used 1%
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup raspberry jam
  • 1 1/2 cups fresh or frozen raspberries (if frozen thaw and blot dry before using)


  • 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.
  • While drying, make the cake. In a medium bowl, whisk together the flour, sugar, baking powder and salt and set aside.
  • In a large mixing bowl using a hand held or stand mixer fitted with the paddle attachment, beat the egg 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.
  • 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.
  • 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 Leonard says:

      Couldn’t agree more, Bethany❤️