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Raspberry Coffee Cake


  • 1/4 cup butter or margarine, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen raspberries, thawed
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter or margarine

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  1. Beat butter in a mixing bowl at medium speed of electric mixer; gradually add 3/4 cup sugar, beating well.
  2. Add egg, beating well.
  3. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  4. Gently stir in raspberries.
  5. Spoon batter into a greased and floured 9-inch round cake pan.
  6. Combine sugar, flour and cinnamon in a small bowl.
  7. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over cake batter.
  8. Bake at 375 degrees F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pan for 10 minutes; remove from pan, and cool completely on a wire rack.