A Light and Fresh Raspberry Coffee Cake Recipe
All About Raspberry Coffee Cake Recipes
The summer months offer a bevy of fresh fruits ideally suited to baked goods, and a simple, light and fresh raspberry coffee cake recipe is a valuable thing to have on hand. While many shoppers don’t often overstock themselves with such costly treats as fresh raspberries, the number of farmer’s markets and “pick your own” farms and farm stands make a raspberry cake recipe entirely affordable.
The following raspberry cake recipe can be easily doubled to allow for freezing or even giving away as a special treat. The long list of ingredients is quite deceptive, and this raspberry cake recipe comes together very fast. It is vitally important to remember that raspberries require a very gentle hand when being stirred into any batter. Make sure that everything is well-mixed, and then fold the berries into the mixture. It is also important to note that raspberries should not be rinsed until moments before they are used, if at all.
Light and Fresh Raspberry Coffee Cake
½ cup sugar
⅓ cup flour
½ tsp. cinnamon
4 tbsp. chilled, cubed butter
4 tbsp. butter, softened
¾ cup sugar
2 cups flour
2 tsp. powder
½ tsp. salt
½ cup milk
2 cups raspberries
Preheat oven to 350˚. Grease a loaf pan and set aside.
First, make the topping – place all of the ingredients into the bowl of a mixer and, using the whisk attachment, blend them until the butter is broken up into small bits and the mixture resembles large crumbs.
For the cake, begin by creaming the sugar and butter together until light and fluffy. Add the egg.
Stir together all of the dry ingredients, and add this to the butter and sugar, alternating with the milk until just combined. Gently stir in the raspberries.
Pour the mixture into the prepared pan and sprinkle the crumb topping evenly across the surface.
Bake for approximately 45 minutes or until a tester comes out clean.
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