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+ servings
raspberry coffee cake cut into square and arranged evenly on a piece of brown parchment paper
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4.34 from 21 votes

Raspberry Crumb Cake

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.
Prep Time15 mins
Cook Time32 mins
Total Time47 mins
Course: Dessert
Cuisine: American
Keyword: coffee cake, raspberry, streusel
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 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.
  • 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.