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Raspberry Vanilla Streusel Coffee Cake Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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!

Keyword: easy cake recipe, homegrown raspberries, kid friendly recipe, Raspberry Vanilla Streusel Coffee Cake
Author: Valya of The Farm Girl Blog
Ingredients
  • Streusel Ingredients
  • ½ - cups (62 g) – organic all-purpose flour
  • 2 oz. (55 g) – cold unsalted butter
  • ½ cup (100 g) – organic sugar
  • tsp. - salt
  • Batter Ingredients
  • 2 cups (250 g) – organic all-purpose flour
  • 1 tsp. – baking soda
  • 1 tsp. – baking powder
  • tsp. – sea salt
  • 6 large – home eggs
  • 1 cup (200 g) – organic sugar
  • 1 tsp. – pure vanilla extract
  • 2 oz. (113 g) - butter (melted)
Instructions
  1. 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.
  2. Preheat the oven to 350 F (180 C). Grease a 10-inch round springform pan with butter.
  3. 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.
  4. Then, beat eggs and sugar on high until foamy and pale in color. Reduce mixing speed to low, add vanilla and cooled liquid butter.
  5. 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.
  6. Assembling the Cake and Baking Instruction
  7. Transfer the batter into the prepared pan. Scatter the delicious fresh raspberries over the batter and sprinkle it with shredded streusel.
  8. 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.
  9. Remove from the baking pan and onto a cake platter. Slice and enjoy!
Recipe Notes

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!