Easy Raspberry Coffee Cake
A simple and quick coffee cake that combines juicy raspberries with a buttery, tender crumb. Perfect for busy mornings or lazy afternoons.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Almond milk or any milk: ½ cup
- Vanilla extract: 1 teaspoon
For the Raspberry Layer:
- Fresh raspberries: 1 cup
For the Streusel Topping:
- All-purpose flour: ¼ cup
- Sugar: ¼ cup
- Ground cinnamon: ½ teaspoon
- Unsalted butter melted: 2 tablespoons
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Set aside.
- In another bowl, beat the butter and eggs until smooth.
- Add the almond milk and vanilla extract, mixing until combined.
- Gradually stir in the dry ingredients, blending until just combined.
Assemble the Cake:
- Pour half of the batter into the prepared pan.
- Gently scatter raspberries over the batter.
- Top with the remaining batter.
Make the Streusel Topping:
- Combine flour, sugar, cinnamon, and melted butter. Sprinkle over the top of the batter.
Bake:
- Bake for 35 minutes, or until a toothpick comes out clean. Cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 8%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 4%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- For a more intense flavor, add a teaspoon of almond extract to the batter.
- Frozen raspberries work just as well if fresh ones aren’t available.
- To make it extra indulgent, drizzle with a simple glaze made from powdered sugar and almond milk.