This Raspberry Coffee Cake Recipe is one of our favorite coffee cakes! Of course, it is super tasty and really easy to make, so we had to share it with you all today. Not only is this coffee cake perfect for making for breakfast and brunch, but if you like a little afternoon tea time, it's the perfect snack!
It also makes a wonderful Easter brunch - and it's sweet enough to serve it for Easter dessert too!
Why we love this Raspberry Coffee Cake Recipe
Also, I would recommend doing this: Add half the batter to the pan, add the raspberry filling and then swirl, and then top it with the remaining batter. If you do it that way, the filling will be in the center and look a little bit prettier than mine turned out when it is cut and served.
Of course, this recipe is still delicious as-is! It is just a matter of presentation preferences. I personally like the filling and the crumble topping mixture to mix together on the top of the coffee cake!
Are you looking for more quick an easy Breakfast and Brunch recipes to serve like this Raspberry Coffee Cake Recipe?
Check out these really fun Breakfast and Brunch recipes on The Rebel Chick, like our Valentine Hot Cocoa Bombs Recipe. I am always adding new recipes, especially during the holiday months! Take a look and see if there is anything that sounds tasty to you!
- Carrot and Zucchini Muffins
- Apple Cinnamon Pie with Cinnamon Rolls
- Air Fryer Red Potatoes
- Hawaiian Roll Breakfast Sliders Recipe
How to Make this Raspberry Coffee Cake Recipe
I cut this amazing Raspberry Coffee Cake Recipe into 12 small slices to serve. Please note that if you are feeding a crowd, you may want to make TWO of these coffee cakes. So keep that in mind while you are getting your supplies together!
Raspberry Coffee Cake Ingredients that you will need:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter, softened
- ¾ cup white sugar
- 1 egg
- ½ cup milk
- ½ cup raspberry pie filling
Topping Ingredients that you will need:
- ¼ cup butter, softened
- ½ cup white sugar
- ⅓ cup all purpose flour
- 1 teaspoon ground cinnamon
Directions for how to make the Raspberry Coffee Cake
Firstly, preheat oven to 375 degrees F and grease an 8" springform pan with nonstick cooking spray and set aside.
In a small bowl, combine flour, baking powder and salt and set it aside.
Then add your butter and sugar to a mixing bowl and beat for about 3 minutes until fluffy.
Next, add the egg and beat them together well.
Then add half of the flour mixture and the milk and beat it together until combined.
Then repeat with the remaining mixture, beating just until combined.
Pour batter into prepared pan and add in raspberry pie filling, in tablespoon scoops by dropping on batter. Swirl the filling into just the very top layer of the batter with a knife.
Now, in a small bowl, combine the topping ingredients and mix them together with a pastry blender or by using two forks until the mixture is crumbly and pea sized.
Sprinkle the topping mixture on top of the raspberry pie filling and batter.
Bake your coffee cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Now, you need to allow the coffee cake to cool for at least about 1--15 minutes. Then run a knife around the edge of the pan before "releasing" the top of the springform pan.
Then just slice and serve!
This Raspberry Coffee Cake Recipe makes 12 servings.
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Raspberry Coffee Cake Recipe
Ingredients
- Coffee Cake Ingredients:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter softened
- ¾ cup sugar white granulated
- 1 egg
- ½ cup milk
- ½ cup raspberry pie filling
- Topping Ingredients:
- ¼ cup butter softened
- ½ cup sugar white granulated
- ⅓ cup all purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F and grease an 8" springform pan with nonstick cooking spray and set aside.
- In a small bowl, combine flour, baking powder and salt. Set aside.
- Add butter and sugar to a mixing bowl and beat for about 3 minutes until fluffy. Add egg and beat well. Add half the flour mixture and milk and beat until combined. Repeat with the remaining mixture beating just until combined. Pour batter into prepared pan and add raspberry pie filling, in tablespoon scoops by dropping on batter. Swirl filling with a knife.
- In a small bowl, combine topping ingredients and mix together with a pastry blender or two forks until crumbly and pea sized. Sprinkle on top of batter.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and run a knife around the edge of the pan before releasing. Slice and serve.
- Makes 12 servings
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