Cakes & CupcakesDesserts & Sweet TreatsEasyRaspberry Pie FillingSpring & Easter
Raspberry Coffee Cake
This raspberry coffee cake is light, fluffy, and loaded with a juicy raspberry filling, bright, fresh lemon flavour, and a buttery streusel crumb topping that adds the perfect crunch. Infused with lemon zest and baked until perfectly golden, it’s a delicious dessert that feels both cozy and elevated! Ideal for brunch, spring baking, or Easter hosting.
Whether you use raspberry, cherry, blueberry, or strawberry, this cake is a beautiful, crowd-pleasing dessert you’ll want to make all season long.
Ingredients
For the cake batter
- ¾ cup sugar
- Zest of 1 lemon
- ½ cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 can of E.D.SMITH® Raspberry Pie Filling
For the crumble topping:
- 1¼ cups flour
- 1 cup brown sugar
- 1 tsp salt
- ½ cup melted butter
Directions
- Preheat oven to 325°F and grease a 9×13-inch baking dish.
- In a large bowl, rub the lemon zest into the sugar to release the natural oils and enhance the citrus flavour.
- Add melted butter and beat until smooth. Add eggs one at a time, then stir in vanilla and milk. Whisk until light and slightly fluffy.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet mixture until just combined. Do not overmix.
- Spread about ¾ of the batter into the prepared baking pan. Spoon the raspberry pie filling over the batter and gently spread. Top with the remaining batter and smooth the surface.
- In a bowl, mix flour, brown sugar, salt, and melted butter until a crumbly texture forms. Sprinkle evenly over the cake.
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the coffee cake to cool before slicing and serving.
