Spring Brunch Raspberry Coffee Cake

Name: Spring Brunch Raspberry Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1 cup fresh raspberries; 1 tablespoon all-purpose flour (for dusting raspberries); 1/4 cup brown sugar; 1/4 cup rolled oats; 1/2 teaspoon cinnamon; 2 tablespoons butter, melted

Highlighted under: Oven-Fresh Wonders

I love making this Spring Brunch Raspberry Coffee Cake for family gatherings and special occasions. The vibrant raspberries combined with the fluffy cake create a perfect balance of sweet and tart flavors. Each bite is a delightful experience that reminds me of sunny mornings and good company. Plus, it’s easy to whip up, making it an ideal recipe to impress without spending hours in the kitchen. Whether served with coffee or tea, it always leaves everyone asking for the recipe!

Created by

Hayley Morton

Last updated on 2026-02-24T08:14:37.276Z

When I first developed this recipe for Spring Brunch Raspberry Coffee Cake, I wanted to create something that felt both festive and comforting. The burst of tart raspberries shining through the cake adds such a lovely touch and pairs beautifully with a hot cup of coffee. I experimented with different buttermilk ratios until I found the perfect balance to enhance the cake's moisture and fluffiness.

One crucial tip I discovered is to dust the raspberries with a little flour before incorporating them into the batter. This helps prevent them from sinking to the bottom while baking. Trust me, this small step makes a big difference in achieving that perfect slice that everyone will want to enjoy!

Why You'll Love This Recipe
The perfect blend of sweetness and tartness with fresh raspberries
Light and fluffy texture that’s simply irresistible
Perfect for brunches, gatherings, or an afternoon treat

Key Ingredients with Purpose

The raspberries in this coffee cake not only provide a delightful burst of tartness but also contribute moisture and color to the dish. Choose fresh, ripe raspberries for the best flavor. If fresh raspberries are unavailable, you can substitute with frozen berries; just make sure to thaw and drain them to avoid excess moisture that could alter the batter's consistency.

Buttermilk plays a crucial role in this recipe, providing acidity that reacts with the baking soda, resulting in a lighter, fluffier cake. If you don't have buttermilk on hand, you can create a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly.

Techniques for Success

When greasing the cake pan, be generous with the butter or use a non-stick baking spray to ensure that the cake releases flawlessly after baking. An essential step is to let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This cooling time helps set the cake, preventing it from collapsing or breaking apart during transfer.

Incorporating the dry ingredients into the wet mixture slowly helps to prevent overmixing, which can lead to a dense texture. Aim to mix until just combined; it's okay if there are a few small lumps remaining. Gently folding in the floured raspberries at the end minimizes the risk of smashing them, preserving their shape and the vibrant bursts of flavor they bring to each slice.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup fresh raspberries
1 tablespoon all-purpose flour (for dusting raspberries)

For the Topping

1/4 cup brown sugar
1/4 cup rolled oats
1/2 teaspoon cinnamon
2 tablespoons butter, melted

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Make the Batter

In a large bowl, combine 1 cup of flour, 1/2 cup sugar, baking powder, baking soda, and salt. In another bowl, beat the butter until creamy, then add eggs one at a time, mixing well after each. Add buttermilk and vanilla, mixing until smooth.

Combine Dry and Wet Ingredients

Gradually incorporate the dry ingredients into the wet mixture until just combined. Toss the raspberries in 1 tablespoon of flour and gently fold them into the batter.

Prepare the Topping

Mix the brown sugar, oats, cinnamon, and melted butter in a small bowl until crumbly.

Bake

Pour the batter into the prepared pan, sprinkle the topping evenly over the batter. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Pro Tips

For the best flavor, use fresh raspberries. You can also substitute them with blueberries or sliced strawberries if desired.

Make-Ahead and Storage Tips

This Spring Brunch Raspberry Coffee Cake can be made a day ahead, making it perfect for busy brunch mornings. Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature. For longer storage, consider freezing slices individually. Place cooled slices in an airtight container with layers of parchment paper in between to prevent them from sticking together.

To reheat, simply pop a slice in the microwave for 15-20 seconds or warm it in a 350°F (175°C) oven for about 10 minutes, just until heated through. This method revives the cake's fluffy texture and brings the raspberry flavors back to life.

Serving Suggestions

For a delightful presentation, dust the cooled cake with powdered sugar just before serving. This adds a touch of sweetness and makes the cake look extra special. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that balances the tartness of the raspberries.

I love serving this coffee cake with a pot of freshly brewed coffee or a selection of herbal teas. The vibrant flavors complement each other beautifully, making it a perfect dish for spring gatherings or an afternoon pick-me-up.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but make sure to thaw and drain them to avoid excess moisture in the batter.

→ How can I store leftovers?

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake it a day in advance and simply reheat before serving.

→ What can I substitute for buttermilk?

You can substitute buttermilk with milk mixed with a tablespoon of vinegar or lemon juice.