Raspberry Crumb Coffee Cake
Recipe type: Cake, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9
Light yet comforting, this refreshing twist on coffee cake uses fresh raspberries as a morning pick-me-up! Feel free to substitute blueberries, blackberries, or even chopped apples for the raspberries in this recipe, and omit or sub out the nuts for pecans or walnuts if you'd like.
  • 1 & ¾ cups yellow cake mix (this won't use the entire box - feel free to use remaining cake mix in cookies, cakes, or even milkshakes)
  • ⅓ cup full-fat sour cream
  • 2 Tbsp all-purpose flour
  • ¼ cup canola oil
  • 1 egg
  • 1 clamshell (about ¾ cup) fresh raspberries
  • ½ cup white sugar
  • ½ cup brown sugar
  • 3 Tbsp all-purpose flour
  • 3 Tbsp butter, softened
  • 1 tsp cinnamon
  • ⅓ cup slivered almonds (I like Diamond of California)
  • Fresh raspberries for garnish, optional
  1. Preheat your oven to 350 degrees F. Liberally grease the bottom and sides of a 9-inch baking dish with cooking spray. Set aside.
  2. In a large bowl, beat together the cake mix, sour cream, flour, oil, and egg with an electric mixer on low speed to incorporate, then beat for 2 minutes on medium speed. Spread the batter into the pan in an even layer, and top with the raspberries, pressing them gently into the batter.
  3. To make your crumb topping, in a small bowl combine the sugar, brown sugar, flour, cinnamon and butter and, using a pastry blender or two forks, begin working the butter into the mixture until coarse crumbs form and the mixture looks sandy. Stir in the almonds.
  4. Evenly top the cake with the crumb topping. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 30 minutes before cutting into squares to serve. Garnish with fresh raspberries or whipped cream if you'd like.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2015/02/08/raspberry-crumb-coffee-cake/