Best 2 Raspberry Crumb Coffee Cake Recipes

In the world of breakfast pastries, few can compare to the delightful combination of sweet and tart flavors found in a raspberry crumb coffee cake. Whether you're a seasoned baker or new to the kitchen, discovering the perfect recipe for this delectable treat can be an exciting culinary journey. With its irresistible layers of tender crumb cake, tangy raspberries, and a buttery streusel topping, this classic coffee cake promises to be a delightful addition to your morning routine or a perfect companion for your afternoon tea. So prepare to embark on a delightful adventure as we uncover the secrets to creating the ultimate raspberry crumb coffee cake.

Here are our top 2 tried and tested recipes!

CRUMB-TOPPED RASPBERRY COFFEE CAKE

Crumb-Topped Raspberry Coffee Cake image

Raspberries are abundant at our summer home nearby Aziscohos Lake. So I developed this recipe to share the bounty with our guests. The pretty crumb-topped cake's fruity flavor really shines through. -Marian Cummings, West Paris, Maine

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 cup plus 3 tablespoons sugar, divided
1/4 cup cornstarch
3 cups fresh or frozen unsweetened raspberries
2 cups biscuit/baking mix
2/3 cup 2% milk
2 large eggs
2 tablespoons canola oil
TOPPING:
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter, cubed

Steps:

Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool. , Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture. , For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.

Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 421mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

RASPBERRY CRUMB COFFEE CAKE

Raspberry Crumb Coffee Cake image

This colorful crumb cake from Paula Eriksen has a moist, mouthwatering layer of fresh raspberries and is just as pretty as it is delicious. "It's an excellent recipe," Paula writes from Palm Harbor, Florida. "I replaced some of the sugar with sugar substitute, some of the white flour with whole wheat, and went from whole milk and butter to skim and reduced-fat. Now it's more healthy for family and friends."-Paula Eriksen, Palm Harbor, Florida

Provided by Taste of Home

Time 1h5m

Yield 20 servings.

Number Of Ingredients 25

Ingredients

1/4 cup sugar
Sugar substitute equivalent to 1/4 cup sugar
1/4 cup cornstarch
3/4 cup cold water
2 cups fresh or frozen raspberries
1 tablespoon lemon juice
BATTER:
1-1/2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
Sugar substitute equivalent to 1/4 cup sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/4 cup cold reduced-fat butter
2 eggs, lightly beaten
2/3 cup fat-free milk
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
Sugar substitute equivalent to 1/2 cup sugar
1/4 cup cold butter, cubed
1/4 cup slivered almonds

Steps:

In a small saucepan, combine the sugar, sugar substitute and cornstarch. Stir in water until smooth. Add raspberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice., In a large bowl, combine the first eight batter ingredients. Cut in butter and reduced-fat butter until crumbly. Combine the eggs, milk and vanilla; stir into crumb mixture (batter will be thick). , Spread half of the batter into a 13-in. x 9-in. baking dish coated with cooking spray. Spread evenly with raspberry filling. Drop remaining batter by tablespoonfuls over filling. , For topping, combine flour and sugar substitute in a small bowl; cut in butter until crumbly. Stir in almonds. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack.

Nutrition Facts : Calories 195 calories, Fat 9g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

For a sweeter crumb topping, add an extra 1/2 cup of sugar.
If you don't have fresh raspberries, you can use frozen raspberries instead. Just thaw them before using.
This coffee cake is best served warm, but it can also be stored at room temperature for up to 3 days.
To make a gluten-free version of this coffee cake, use gluten-free flour.
For a vegan version of this coffee cake, use plant-based butter and milk.

Conclusion:

Raspberry crumb coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its sweet and tangy raspberries, crumbly topping, and moist cake, this coffee cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this raspberry crumb coffee cake a try. You won't be disappointed!

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