Description
A delightful Raspberry Coffee Cake perfect for brunches, cozy get-togethers, or as a sweet ending to dinner.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2 cups fresh or frozen raspberries
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and prep your 9-inch round cake pan.
- Mix the flour, sugar, baking powder, and salt in a medium bowl.
- Cream the softened butter with the sugar until light and fluffy.
- Incorporate the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Combine the dry ingredients with the wet mixture, alternating with the milk.
- Fold in the raspberries gently to avoid crushing them.
- Transfer the batter to the prepared cake pan and bake for 40-45 minutes.
- Cool the cake in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Serve with a dusting of confectioners’ sugar and a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 23g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: raspberry coffee cake, brunch dessert, easy cake recipe, baking