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–+ servings
raspberry coffee cake cut into squares on parchment paper

Raspberry Coffee Cake Recipe

4.50 from 30 votes
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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Prep Time15 minutes
Cook Time32 minutes
Total Time47 minutes
Servings: 12 pieces
Author: Molly

INGREDIENTS

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)

INSTRUCTIONS

  • Preheat oven to 350 degrees. Spray an 8x8 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.
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!