Raspberry Crumb Coffee Cake

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Raspberry Crumb Coffee Cake

Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert
Servings 8


Crumble Topping:

  • 1/2 Cup brown sugar
  • 1/4 Cup all-purpose flour
  • 1 Tsp. cinnamon
  • 1/8 Tsp. salt
  • 1 Tsp. vanilla extract
  • 4 Tablespoons unsalted butter cold and cubed


  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1 Tsp. cinnamon
  • 1 Tsp. kosher salt
  • 1/2 Cup whole milk
  • 1/2 Cup yogurt or sour cream
  • 1/2 Cup 1 stick unsalted butter, room temperature
  • 3/4 Cup granulated sugar
  • 1 Each egg
  • 1 Tsp. vanilla extract
  • 2 Packages Driscoll’s Raspberries divided (6 ounces each)


  • **Preheat** your oven to 350°F.
  • **Butter** an 8-inch by 8-inch baking dish.
  • **Line** the dish with parchment paper, allowing two edges to hang over the sides.
  • In a medium bowl, mix 1/2 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon, and 1/8 teaspoon salt. Add 1 teaspoon vanilla extract and 4 tablespoons chilled butter, working it in until pea-sized clumps form. Refrigerate the crumble topping.
  • In another bowl, combine 2 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1 teaspoon kosher salt. Set aside.
  • In a small bowl or large measuring cup, mix 1/2 cup milk with 1/2 cup yogurt until thoroughly combined. Set aside.
  • In the bowl of a stand mixer, beat 1 stick of softened butter, then add 3/4 cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract. Scrape down the sides and beat again.
  • Gradually add the flour mixture and milk mixture alternately, beating just until combined. Fold in one package of raspberries gently.
  • Dollop the batter into the prepared baking dish, smooth the top, and sprinkle the crumble topping over it. Drop half of the remaining raspberries over the crumble.
  • Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool for 5 minutes in the baking dish. Lift the cake from the dish using the parchment paper edges and transfer to a wire rack to cool for an additional 5-10 minutes or until safe to cut.
  • Cut the coffee cake into eight servings and garnish with the remaining raspberries.
  • Serve the Raspberry Crumb Coffee Cake warm or at room temperature. Enjoy!

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