Spring Brunch Raspberry Coffee Cake

Name: Spring Brunch Raspberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup 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 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup fresh raspberries; 1/4 cup sugar; 1 teaspoon cinnamon; 1/4 cup chopped nuts (optional)

Highlighted under: Delightful Bakes

I love making this Spring Brunch Raspberry Coffee Cake for special occasions. The vibrant raspberries bring a burst of flavor while the coffee cake itself is light and fluffy, making it a hit among family and friends. This recipe is my go-to for Easter brunch or any spring gathering. It’s easy to whip up, and the combination of sweet and tart from the raspberries complements the soft cake beautifully. Plus, the delightful aroma it fills my kitchen with is hard to resist!

Created by

Rowena Clarke

Last updated on 2026-02-24T08:06:37.666Z

During the spring season, I often find myself drawn to recipes that celebrate the fresh fruits coming into season. One of my all-time favorites is this raspberry coffee cake, which I perfected over the years. I discovered that adding a touch of almond extract really elevates the flavor profile, making it a delightful surprise for anyone taking a bite.

Every time I bake this cake, I can’t help but think of the joyous brunches I’ve hosted, filled with laughter and great conversations. To ensure I get those lovely raspberry swirls, I fold them gently into the batter instead of mixing them in too vigorously, which keeps them from sinking and distributes the flavors perfectly.

Why You'll Love This Recipe
Bursting with fresh raspberries for a sweet-tart experience
Fluffy and moist texture that pairs beautifully with coffee
Perfect centerpiece for spring brunch gatherings

The Role of Raspberries

Raspberries play a crucial role in defining the flavor profile of this coffee cake. Their natural sweetness, combined with a hint of tartness, perfectly balances the cake's richness, making each bite deliciously complex. When folding in the raspberries, it's important to do so gently to avoid breaking them up too much. This will help maintain their shape and allow the juices to seep into the batter during baking, creating pockets of flavor throughout the cake.

When selecting raspberries, opt for those that are plump and firm—not overly soft or mushy. Fresh raspberries yield the best results, but if they are out of season, you can substitute with frozen raspberries. Just be sure to add them directly from the freezer to the batter without thawing, as thawed raspberries can release excess moisture which may make the cake dense.

Perfecting the Cake Texture

Achieving the ideal light and fluffy texture in this coffee cake starts with the creaming process. When beating the butter, aim for a pale, fluffy consistency; this incorporates air into the batter, which contributes to the cake's rise. You can use a stand mixer or handheld mixer for this step, but ensure that the butter is softened to room temperature for best results. Don't rush this phase; a good 3-5 minutes of mixing can make a significant difference.

Another key tip is not to overmix the batter after adding the dry ingredients. Stirring just until combined helps avoid developing the gluten in the flour, which can lead to a dense cake. Look for a batter that is slightly lumpy—it's okay to have flour streaks. This careful mixing ensures a tender crumb that pairs beautifully with the raspberries.

Ingredients

For the Cake:

1 cup all-purpose flour
1/2 cup 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 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup fresh raspberries

For the Topping:

1/4 cup sugar
1 teaspoon cinnamon
1/4 cup chopped nuts (optional)

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Cream Butter and Eggs

In another bowl, cream the butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the fresh raspberries gently.

Prepare for Baking

Pour the batter into the prepared pan and smooth the top. For the topping, mix the sugar, cinnamon, and nuts, then sprinkle it over the batter.

Bake

Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool before serving.

Pro Tips

For an extra burst of flavor, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Using frozen raspberries can work too
just don’t thaw them before adding to the batter.

Storage and Make-Ahead Tips

This Spring Brunch Raspberry Coffee Cake can be prepared a day in advance, making it a perfect option for busy mornings. If you're planning to serve it the next day, allow the cake to cool completely and then wrap it tightly with plastic wrap to maintain moisture. You can store it at room temperature for up to two days. However, for optimal freshness, refrigerating it is advisable if storing for longer.

If you're considering freezing the cake, slice it before wrapping individual portions in plastic wrap, then place the slices in a freezer-safe bag. This allows you to enjoy a piece anytime you crave a sweet treat. To serve, thaw the slices in the refrigerator overnight, or for a quick option, you can microwave a slice for about 15-20 seconds on a low setting.

Serving Suggestions and Variations

To enhance the flavors of the Raspberry Coffee Cake, consider serving it warm with a dollop of whipped cream or a light drizzle of glaze made from powdered sugar and lemon juice. A light dusting of powdered sugar can also add an elegant touch. Pairing the cake with freshly brewed coffee or a berry-infused tea can elevate your brunch experience.

If you feel adventurous, try adding other fruits along with or instead of the raspberries. Blueberries, chopped strawberries, or even small chunks of peaches can create a delicious mixed berry version of this cake. Additionally, incorporating a swirl of cream cheese mixed with sugar and vanilla can add a delightful tangy layer to each slice. Experimenting with these variations keeps the recipe exciting for different occasions!

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries! Just add them directly to the batter without thawing.

→ What can I substitute for almond extract?

If you don't have almond extract, you can use more vanilla extract or omit it altogether.

→ How should I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

→ Can I make this coffee cake ahead of time?

Yes, you can prepare the batter a day in advance and bake it just before serving for the best texture.