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Is there anything sweeter than fresh berries?

Years ago, we had a sweet little raspberry patch that produced more berries than we knew what to do with. This was long before I started preserving and processing food, so each day brought an abundance of fresh raspberries ready to be picked.

I shared the berries with my neighbor, and in return, she shared this raspberry crumb coffee cake recipe with me. One day, she brought over the cake along with the recipe card, and it was absolutely divine.

The first time I made it, the recipe felt a little complicated. But after making it year after year, it’s become simple and familiar—one of those treasured recipes you can almost make by heart. And somehow, it’s just as delicious now as it was that very first bite.

There’s something special about fresh berries picked straight from the bush. They truly feel like an abundant gift from the Lord, reminding us to slow down and savor the sweetness of each season.

With a tender cake, juicy raspberries, and a buttery crumb topping, this coffee cake is perfect for brunch, afternoon coffee, or sharing with friends and neighbors—just as it was shared with me. You won’t be disappointed. Be sure to try our traditional cinnamon coffee cake, another family favorite

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Raspberry Crumb Coffee Cake

This raspberry coffee cake may pass for breakfast, but it tastes like the sweetest little treat alongside your morning coffee. Bursting with fresh berries, lightly sweetened with maple syrup, and topped with the most tender, buttery crumb, it’s one of my all-time favorite coffee cake recipes — simple, cozy, and always a crowd pleaser.

Ingredients

  • 1 tsp butter

The Berries

  • 1 1/2 cup raspberries
  • 1/2 cup sugar divided
  • 1 lemon juiced
  • 2 tbsp corn starch I use arrowroot
  • 1/4 cup water

The Cake

  • 1 stick + 4 tbsp butter softned, divided
  • 1 cup sugar
  • 2 eggs
  • 4 cup flour divided
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1/2 cup brown sugar

The Glaze

  • 1 cup powdered sugar
  • 2 tbsp maple syrup
  • 2 tbsp milk

Instructions

  • Preheat the oven to 350℉
  • Grease a 9×13 pan with the 1 tsp of butter

The Berries

  • In a saucepan, combine raspberries, 1/2 cup of sugar, and the lemon juice.
  • Bring to a boil and reduce to a simmer.
  • Simmer for 3 minutes.
  • Whisk together the water and cornstarch(arrowroot). Add to the fruit mixture and cook for 4 minutes, stirring occasionally. Remove from the heat and cool.

The Cake

  • In a bowl with an electric mixer, cream 8 Tbsp of softened butter and 1 cup of the remaining sugar.
  • Add the eggs, and mix well.
  • Sift together 3 1/2 cups of flour, baking powder, baking soda, salt, and cinnamon.
  • Add to the cream mixture alternating with the buttermilk.
  • Mix in the vanilla.

The Crumb

  • In a small bowl, combine the remaining butter, flour, and brown sugar.
  • Mix until a fine crumb-like consistency.

Assembling the Cake

  • Spread 1/2 of the batter into the prepared pan.
  • Spread the fruit mixture over the batter.
  • Drop the remaining batter over the fruit mixture in heaping spoonfuls.
  • Sprinkle with the crumb mixture.
  • Bake for 40-45 minutes.

The glaze

  • Mix the milk and syrup together.
  • Add the powdered sugar and whisk well.
  • Remove the cake from the oven and allow it to cool. Drizzle the glaze over the cake. Enjoy!