Raspberry Coffee Cake

Bernice Baran
Sep 14, 2018
2 min read

Hey ya'lllll <3

It's been quite a busy week but I got a new phenommmmm recipe for ya !

&&& it's super easy to make with minimal ingredients. That's the goal, right?!

I've really been trying not to make everything pumpkin & cinnamon spice since it's still like 80 degrees outside.

I will be getting some of those fall recipes out to ya soon though, as I've already started with my Chai cake, which you can see here.

& in case you were wondering, I'm currently wearing a hoodies, shorts & Christmas shoes... Michigan weather I tell ya.

Real talk for a second. I feel like I've been sooo busy lately, like I can't keep up with anything. I'm struggling with creating a schedule for creating content, taking photos (& learning how to take better photos), editing, all my posts, & especially with keep it all cohesive looking.

I find myself comparing SO MUCH lately & just struggling with finding a personal style that I love.

Ok rant is over.

Just thought I'd let ya know, lol.

RASPBERRY COFFEE CAKE

INGREDIENTS:

Streusel:

1/3 cup brown sugar

3/4 cup all-purpose flour

1 ½ tsp.ground cinnamon

1/3 cup unsalted melted butter

Batter:

1/2 cup softened butter

1 cup sugar

2 eggs

1/2 cup milk

2 cups all-purpose flour, sifted

1/2 tsp salt

2 tsp. vanilla extract

1-2 tsp. cinnamon

2 tsp. baking powder

1 pint raspberries

DIRECTIONS

Preheat oven to 350°F. Spray 9x13" pan with non-stick baking spray; set aside.
Combine brown sugar, flour and cinnamon in a small bowl, then add melted butter and mix until separated into crumbs. Add more flour if it isn't crumbling. Set aside.
In a medium bowl, cream butter and sugar until well combined.
Add eggs, milk and vanilla and beat with hand mixer until well combined.
Add in all dry ingredient and mix until combined.
Spread half of batter on bottom of pan.
Fold in raspberries to the other half & then spread the rest on top. You don't want your raspberries to be all the way on the bottom of the pan because they'll get mushy.
Generously spread crumbs on top & bake for 45-60 minutes, until toothpick comes out clean.
Keep left overs in airtight container in the fridge & bring to room temperature before serving.

Short post today but I hope you enjoyed reading & I hope you love this super easy cake ! I'm off to go clean my disaster of a house & hopefully get my butt to the gym. If you're not already, make sure to follow me on instagram & come say hi <3 Thanks for reading loves, as always,