Soft, buttery, and bursting with juicy raspberries – this Raspberry Coffee Cake is perfect for your next brunch or cozy coffee break. No mixer needed, just one bowl and 50 minutes in the oven!

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💕 Why You’ll Love This Recipe

• Quick and easy: Just a few simple steps and one bowl.
  
• Perfect texture: Moist and tender with a golden top.
  
• Versatile: Serve it for brunch, dessert, or an afternoon treat.
  
• Fresh & fruity: Tart raspberries and a zesty lemon glaze for the perfect balance.
  

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🛒 Ingredients

For the Cake:

• 230 g melted butter
  
• 350 ml milk
  
• 1 tsp vanilla extract
• Lemon zest
  
• 2 large eggs
  
• 360 g all-purpose flour
  
• 200 g granulated sugar
  
• 15 g baking powder
  
• 7 g salt
  
• 2 cups frozen raspberries or fresh
  

For the Glaze:

• ¼ cup powdered sugar
  
• Juice of ½  lemon
  

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🧁 Instructions

1. Preheat the oven to 380°F (190°C). Grease or line a 9-inch round baking pan.
   
2. Melt the butter over medium heat and set aside to cool slightly.
   
3. In a medium bowl, whisk together the melted butter, milk, vanilla, and eggs until well combined.
   
4. Add in the sugar and mix. Add flour, baking powder, and salt. Stir until just combined – don’t overmix.
   
5. Gently fold in the raspberries, being careful not to break them up too much if using fresh.
   
6. Pour the batter into the prepared pan and smooth the top evenly.
   
7. Bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
   
8. Cool the cake in the pan on a wire rack for 20 minutes, then take the cake out of the pan and cool for extra 20 minutes.
   
9. Meanwhile, mix the powdered sugar and lemon juice until smooth to make the glaze.
   
10. Drizzle the glaze over the warm cake. Let it cool completely before slicing.
    
11. For an extra touch, top each slice with a fresh raspberry and a mint leaf. Serve with coffee or tea and enjoy!
12. Bone appetite
    

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☕ Serving Suggestions

This coffee cake pairs beautifully with:

• Hot coffee or espresso
  
• Herbal or black tea
  
• A dollop of whipped cream or scoop of vanilla ice cream for dessert
  

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❄️ Storage Tips

• Store leftovers covered at room temperature for up to 2 days.
  
• Refrigerate for longer freshness (up to 5 days).
  
• This cake also freezes well! Slice and wrap individually for easy treats later.
  

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📝 Final Thoughts

Whether you’re baking for brunch, a tea party, or simply craving something sweet, this Raspberry Coffee Cake delivers every time. With its rich, buttery crumb and zingy glaze, it’s a recipe you’ll want to come back to again and again.

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❓ Frequently Asked Questions

Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries work beautifully in this recipe. Just be gentle when folding them into the batter to keep them whole.

What if I don’t have a round pan?
You can use a square 9×9-inch pan or even a 9×13-inch pan for thinner slices. Just adjust the baking time slightly and check for doneness a few minutes earlier or later.

Can I make this coffee cake ahead of time?
Absolutely. This cake tastes great the next day! Bake it the night before and glaze it in the morning before serving.

How do I prevent the raspberries from sinking?
If using fresh berries, you can lightly toss them in a tablespoon of flour before folding them in. This helps suspend them in the batter.

Can I make it dairy-free?
Yes – substitute the butter with a plant-based alternative and use a non-dairy milk like almond, oat, or soy.

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🔄 Variations & Substitutions

• Berry Swap: Use blueberries, chopped strawberries, or a mix of berries instead of raspberries.
  
• Add a Crumb Topping: Mix ½ cup flour, ¼ cup sugar, ¼ cup cold butter, and a pinch of cinnamon for a delicious streusel topping.
  
• Citrus Twist: Add a teaspoon of lemon or orange zest to the batter for extra brightness.
  
• Nutty Addition: Stir in ½ cup of chopped almonds or pecans for a crunchy bite.
  
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.