Description
A delightful raspberry coffee cake with a tender crumb and crumbly topping, perfect for gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Whisk together flour, baking powder, and cinnamon in a separate bowl.
- Mix the dry ingredients into the creamed mixture, alternating with milk.
- Fold in fresh raspberries gently.
- Pour the batter into the prepared pan and spread evenly.
- Combine brown sugar, remaining cinnamon, and melted butter for the topping, then sprinkle over the batter.
- Bake for 35-40 minutes until a toothpick inserted comes out clean.
- Cool before serving.
Notes
Serve warm, dusted with powdered sugar or with whipped cream for extra indulgence. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American