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.
The Berries
- 1 1/2 cup raspberries
- 1 1/2 cup sugar divided
- 1 lemon juiced
- 2 tbsp corn starch I use arrowroot
- 1/4 cup water
- 1 stick + 4 tbsp butter softned
- 2 eggs
- 4 cup flour
- 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
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 2 tbsp milk
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. Add to the fruit mixture and cook for 4 minutes, stirring occasionally. Remove from 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 frosting
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 frosting over the cake. Enjoy!