Spring Brunch Raspberry Coffee Cake

Name: Spring Brunch Raspberry Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 2 large eggs; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract; 1 cup fresh raspberries; 1/2 cup powdered sugar; 1 tbsp lemon juice

Highlighted under: Simple Baking Ideas

I absolutely love baking, especially when I can fill my kitchen with the aroma of freshly baked goods. This Spring Brunch Raspberry Coffee Cake is one of my favorites to make for family gatherings and brunches with friends. The sweet and tangy raspberries provide a burst of flavor, while the buttery, crumbly cake cradles them beautifully. Topped with a sprinkle of powdered sugar, it’s a delightful treat that always impresses. Trust me, your guests will ask for seconds, and maybe even the recipe!

Created by

Cecilia Grant

Last updated on 2026-02-23T23:38:36.984Z

When I first attempted this Spring Brunch Raspberry Coffee Cake, I was amazed at how the flavors melded together so perfectly. I decided to add a touch of vanilla extract to the batter, and it elevated the cake's flavor profile remarkably. The sweetness of the raspberries perfectly complements the rich, buttery cake, creating a delightful balance.

I learned that using fresh raspberries instead of frozen ones truly makes a difference in texture and taste. The vibrant color and juicy bursts of fruit create a visual treat that pairs beautifully with a cup of coffee or tea, making it perfect for spring celebrations.

Why You'll Love This Recipe
Delicious blend of fruity and buttery flavors
Perfectly moist cake with a beautiful crumb
Easy to prepare and impressive to serve

Understanding Ingredients

The star of this coffee cake is undoubtedly the raspberries. Their natural tartness pairs beautifully with the rich, buttery batter, creating a balanced flavor profile. When selecting raspberries, opt for ones that are plump and vibrant in color, which indicate freshness and sweetness. Remember to wash them gently and pat them dry before folding them into the batter to prevent excess moisture, which could affect the cake texture.

Unsalted butter is used in this recipe to provide control over the salt level, enhancing the overall flavor of the cake. When creaming the butter with sugar, it's essential to achieve a light and fluffy consistency, as this incorporates air into the batter, leading to a lighter cake. The buttermilk contributes to the cake's moistness, and if you're in a pinch, you can substitute it with milk mixed with a tablespoon of vinegar for a quick DIY buttermilk.

Baking Tips

Baking times can vary based on your oven's calibration, so it's crucial to start checking for doneness at the 30-minute mark. The cake is ready when golden brown on top, and a toothpick inserted into the center comes out clean. If the cake browns too quickly, loosely cover it with aluminum foil in the last 10-15 minutes of baking to prevent over-browning without compromising the cooking time.

Cooling is an often-overlooked step that can impact the final texture of your cake. Allowing the cake to cool for about 10 minutes in the pan helps set the crumb structure before transferring it to a wire rack. This is essential for maintaining the cake's moisture and preventing it from falling apart.

Serving and Storing

This Spring Brunch Raspberry Coffee Cake is versatile when it comes to serving. You can enjoy it warm from the oven, or let it cool completely and serve it at room temperature. For an added touch, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. Trust me, this cake makes an excellent pairing with a hot cup of coffee or tea during brunch.

If you have leftovers, store the coffee cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer-safe bag. To enjoy, simply thaw in the refrigerator overnight and warm it in the microwave for a few seconds to bring back its moist texture.

Ingredients

Gather these fresh ingredients before you start baking!

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
2 large eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 cup fresh raspberries

For the Topping

1/2 cup powdered sugar
1 tbsp lemon juice

Make sure all ingredients are fresh for the best results!

Instructions

Follow these simple steps to create your coffee cake masterpiece.

Prepare the Batter

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix the Dry Ingredients

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.

Add Raspberries

Gently fold in the fresh raspberries, being careful not to overmix. Pour the batter into the prepared cake pan.

Bake

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the Topping

In a small bowl, mix the powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.

Serve this cake fresh for a delightful brunch treat!

Pro Tips

Make sure not to overmix the batter to keep the cake light and fluffy. You can substitute blackberries or blueberries for a different twist.

Common Issues and Fixes

One common problem when baking cakes is ending up with a dense texture. This can often happen if the batter is overmixed after adding the dry ingredients. To avoid this, mix until just combined—some lumps are okay as overmixing develops the gluten in the flour, making the cake less tender. Also, ensure that you accurately measure your flour; too much flour can lead to a dry cake.

Another issue could arise with raspberries sinking to the bottom of the cake. To combat this, toss the raspberries in a tablespoon of flour before adding them to the batter. This light coating helps them stay suspended throughout the cake as it bakes.

Flavor Variations

If you're looking to mix things up, consider substituting the raspberries with other berries, such as blueberries or blackberries. Each berry brings a unique taste and color to the cake, while maintaining the moist texture. You could also introduce lemon or almond extract instead of vanilla for a different flavor profile that complements the berries well.

For a nutty twist, feel free to fold in a half cup of chopped nuts, such as pecans or walnuts, along with the raspberries. Not only does this add crunch, but it also enhances the overall flavor. Just be mindful if serving to guests, as some may have nut allergies.

Questions About Recipes

→ Can I use frozen raspberries?

While fresh raspberries are preferred, you can use frozen raspberries. Just make sure to thaw and drain them well before adding to the batter.

→ How should I store the coffee cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Yes, you can make the cake a day ahead. Just keep it covered and frost it with the topping right before serving.

→ What can I serve with this coffee cake?

This coffee cake pairs wonderfully with coffee, tea, or a chilled glass of milk. You can also serve it with whipped cream for an extra treat.