Raspberry lovers, rejoice! This incredible Raspberry Streusel Coffee Cake Recipe is the easiest cake you can ever make! Soft and moist cake sponge, loaded with homegrown juicy raspberries, and topped with crunchy buttery streusel taste just amazing!
Rise and shine, morning farm friend! What could be more satisfying for breakfast to go along with your hot cup of coffee than a huge slice of this coffee cake? Or to look forward to at any other time of the day. To enjoy a nice piece with a cold cup of milk for an afternoon snack on a hot day?
If you prefer a sweet breakfast like me, then this cake recipe is for you! This is the season for berry-baked yummies, with the incredibly tasty home-grown fruit you’ve toiled over so far. Raspberry Vanilla Streusel Coffee Cake is the treat to make and share with your friends and family this summer.
Cake Topping/Streusel Ingredients
- Organic all-purpose flour
- Butter
- Organic sugar
- Sea salt
- Homegrown raspberries
Sponge Cake Ingredients
- Organic all-purpose flour
- Baking soda
- baking powder
- Sea Salt
- Home eggs
- Organic sugar
- Pure vanilla extract
- Melted butter
Streusel Instructions
Sift flour into a medium bowl, add the cold butter. Using a pastry cutter cut butter into the flour until crumbly. There should be pea-sized chunks of butter throughout. Mix in sugar, salt, and refrigerate until ready for use.
Cake Sponge Instructions
Preheat the oven to 350 F (180 C). Grease a 10-inch round springform pan with butter.
First, measure out and combine all the dry ingredients: flour, baking soda, baking powder, and sea salt. Using a hand whisk, stir everything together to combine and set aside until ready for use.
Then, beat eggs and sugar on high until foamy and pale in color. Reduce mixing speed to low, add vanilla and cooled liquid butter.
Remove the mixing bowl from the mixer attachment and add flour in 3 additions, gently folding the flour without deflating too many air pockets in the batter.
Assembling the Cake and Baking Instruction
Transfer the batter into the prepared pan. Scatter the delicious fresh raspberries over the batter and sprinkle it with shredded streusel.
Bake in the preheated oven 25 to 30 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow the cake to cool in the pan for 15 minutes.
Remove from the baking pan and onto a cake platter. Slice and enjoy!
Love this Raspberry Vanilla Streusel Coffee Cake Recipe? Please follow me on Instagram, Pinterest, and Facebook for more!
Note: I prefer this cake warm, so I usually reheat a slice of the cake in a toaster oven for a minute or so. Also, as this cake is freezer-friendly, you may slice the cooled cake to preferred slice sizes and freeze individual slices for up to a month. Then, simply thaw the cake for a couple of hours before serving, reheat in the toaster oven and viola, tastes just as fresh!
Raspberry lovers, rejoice! This incredible Raspberry Streusel Coffee Cake Recipe is the easiest cake you can ever make! Soft and moist cake sponge, loaded with homegrown juicy raspberries, and topped with crunchy buttery streusel taste just amazing!
- Streusel Ingredients
- 1/2 – cups (62 g) – organic all-purpose flour
- 2 oz. (55 g) – cold unsalted butter
- ½ cup (100 g) – organic sugar
- 1/8 tsp. – salt
- Batter Ingredients
- 2 cups (250 g) – organic all-purpose flour
- 1 tsp. – baking soda
- 1 tsp. – baking powder
- 1/8 tsp. – sea salt
- 6 large – home eggs
- 1 cup (200 g) – organic sugar
- 1 tsp. – pure vanilla extract
- 2 oz. (113 g) – butter (melted)
-
Sift flour into a medium bowl, add the cold butter. Using a pastry cutter cut butter into the flour until crumbly. There should be pea-sized chunks of butter throughout. Mix in sugar, salt, and refrigerate until ready for use.
-
Preheat the oven to 350 F (180 C). Grease a 10-inch round springform pan with butter.
-
First, measure out and combine all the dry ingredients: flour, baking soda, baking powder, and sea salt. Using a hand whisk, stir everything together to combine and set aside until ready for use.
-
Then, beat eggs and sugar on high until foamy and pale in color. Reduce mixing speed to low, add vanilla and cooled liquid butter.
-
Remove the mixing bowl from the mixer attachment and add flour in 3 additions, gently folding the Streusel Coffee Cake batter over without deflating too many air pockets in the batter.
-
Assembling the Cake and Baking Instruction
-
Transfer the batter into the prepared pan. Scatter the delicious fresh raspberries over the batter and sprinkle it with shredded streusel.
-
Bake in the preheated oven 25 to 30 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow the cake to cool in the pan for 15 minutes.
-
Remove from the baking pan and onto a cake platter. Slice and enjoy!
I prefer this cake warm, so I usually reheat a slice of the cake in a toaster oven for a minute or so. Also, as this cake is freezer-friendly, you may slice the cooled cake to preferred slice sizes and freeze individual slices for up to a month. Then, simply thaw the cake for a couple of hours before serving, reheat in the toaster oven and viola, tastes just as fresh!
Try more recipes made out of homegrown produce:
Easy Strawberry Rhubarb Crisp Recipe
Easy Strawberry Topping Sauce Recipe
Raspberry Almond Linzer Cookies Recipe
No-Bake Strawberry Oreo Cheesecake Recipe
Hawaiin Zucchini Muffins Recipe
Pin it!
This cake looks yummy 😋
I just have a quick question..
How much of each ingredient do u use?
I don’t want to make it too doughy, etc….
Exact ingredient measurements are in the recipe card. Scroll down to see them all.
This coffee cake looks amazing! Thanks for sharing!
Thank you! You are very certainly welcome! 🙂