Easy Raspberry Coffee Cake with Lemon Glaze: Your Go-To No-Mixer Recipe
Imagine a slice of pure comfort: a tender, moist vanilla cake, generously studded with bursts of juicy, fresh raspberries, all crowned with a vibrant, tangy lemon glaze. This is the dream, and it’s easier to achieve than you think! Our Raspberry Coffee Cake recipe requires no mixer and can be ready to delight your taste buds in about 45 minutes, making it perfect for a leisurely weekend breakfast, a charming brunch centerpiece, or a sweet afternoon treat with your favorite cup of coffee or tea.
Why This Raspberry Coffee Cake is a Must-Bake
Just recently, I whipped up some delightful Raspberry White Chocolate Shortbread Bars, but when I spotted fresh raspberries on sale for an unbelievably low price, I simply couldn’t resist. There’s just something about those vibrant red berries that calls to me!
The Irresistible Appeal of Fresh Raspberries
There are countless reasons why raspberries are a fantastic choice for baking, especially in a delicate coffee cake. Here’s why I always grab them when I can:
- Unbeatable Value: $1.50 per package is an absolute steal in my area. High-quality ingredients don’t always have to break the bank!
- Kid-Approved Goodness: My kids adore fresh raspberries. They were admittedly a little upset that this particular coffee cake batch was gifted away before they could get a piece! (Don’t worry, I saved them a package of fresh berries. As the mom behind a baking blog, they certainly get their fill of sweets!)
- Naturally Beautiful: Raspberries are, without a doubt, one of the most aesthetically pleasing berries to photograph. Their rich color and delicate structure instantly elevate any dish, making them a joy to work with.
- Pure Deliciousness: Honestly, just look at this coffee cake. With its tender crumb and the vibrant pop of raspberries, how could anyone say no? The slight tartness of the raspberries perfectly balances the sweet vanilla cake and zesty lemon glaze.
The Magic of No-Mixer Baking
Lately, I’ve been a huge fan of recipes that don’t require a stand or hand mixer, and this coffee cake fits that preference perfectly! There’s a wonderful simplicity and satisfaction in baking by hand. It frees you from the noise and cleanup of extra appliances, making baking feel more meditative and accessible. While it’s not a one-bowl wonder (alas, some things just can’t be rushed!), the process is still incredibly straightforward and requires minimal effort for maximum reward. This approach makes it an ideal recipe for beginner bakers or anyone looking for a quick, fuss-free dessert or breakfast treat.
Crafting Your Raspberry Coffee Cake: A Step-by-Step Guide
Let’s dive into how to make this delightful raspberry coffee cake. The process is simple, intuitive, and highly rewarding!
Preparing Your Ingredients
First things first, gather all your ingredients and preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by coating it generously with nonstick baking spray with flour, or by greasing and flouring it the traditional way. This ensures your beautiful cake releases easily after baking.
Next, prepare the stars of the show: the raspberries. Gently sprinkle the brown sugar over them and stir lightly. This small step helps to draw out some of their natural juices and creates a delicious, slightly caramelized burst of flavor within the cake. Set them aside while you prepare the batter.
The Simple Batter Process
In a medium-sized bowl, combine your dry ingredients: flour, granulated sugar, baking powder, baking soda, and a pinch of salt. Give them a light stir to ensure they are well combined. This prevents pockets of leavening agents in your final cake.
Now, for the wet ingredients: to the dry mixture, add one large egg, creamy sour cream, perfectly melted butter (ensure it’s cooled slightly so it doesn’t cook the egg), and fragrant vanilla extract. With a sturdy whisk or spoon, stir the ingredients together until they are just well combined and smooth, about one to two minutes. Overmixing can lead to a tough cake, so stop as soon as streaks of flour disappear.
Layering for Perfection
This coffee cake is assembled in delightful layers, which contribute to its moistness and ensures every bite has a burst of fruit. First, spread just over half of your cake batter evenly across the bottom of the prepared 9-inch round pan. This forms the base of your coffee cake.
Next, take your brown sugar-tossed raspberries and sprinkle them evenly over the batter. You’ll want a good distribution so each slice gets plenty of berry goodness. Then, take the remaining cake batter and dollop it by the spoonful over the top of the berries. Don’t worry about spreading it perfectly smooth; the cake will naturally spread as it bakes, encasing the raspberries in a tender vanilla embrace.
Baking to Golden Perfection
Bake your raspberry coffee cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be beautifully golden brown and fragrant. Once baked, let it cool on a wire rack for about 10 minutes before carefully removing it from the pan. This cooling period helps the cake firm up, making it easier to handle.
The Zesty Lemon Glaze and Other Delicious Toppings
While this cake emerges from the oven looking absolutely stunning on its own, I’m a firm believer that a good glaze elevates any coffee cake to new heights. For this raspberry coffee cake, I’ve chosen a bright and zesty lemon glaze, which offers a delightful counterpoint to the sweetness of the cake and the slight tartness of the raspberries. To make it, simply whisk together powdered sugar and fresh lemon juice until smooth. Drizzle it generously over the still-warm (but not hot) cake.
If lemon isn’t your preferred flavor or you’re looking for variations, here are some other fantastic topping suggestions to consider:
- Simple Powdered Sugar: A classic dusting of powdered sugar is always elegant and quick.
- Cream Cheese Glaze: For a richer, tangier topping, a cream cheese glaze adds a wonderful depth of flavor.
- Chopped Candied Nuts: Add texture and a hint of sweetness with a sprinkle of candied pecans, walnuts, or almonds.
- Melted Chocolate Drizzle: A drizzle of melted white or dark chocolate can turn this coffee cake into an even more decadent dessert.
- Cinnamon Streusel: A classic coffee cake topping, a buttery cinnamon streusel would add a wonderful crumbly texture and warm spice.
Frequently Asked Questions About Raspberry Coffee Cake
Can I use different berries instead of raspberries?
Absolutely! This recipe is incredibly versatile and works beautifully with a variety of fruits. Fresh blueberries, blackberries, mulberries, halved fresh cherries, and chopped strawberries are all excellent substitutes for raspberries. Each will lend its unique flavor profile to the cake, creating a slightly different but equally delicious experience.
If you choose to use frozen berries, there’s a crucial tip to remember: do not thaw them before baking. Adding frozen berries directly to the batter helps prevent them from sinking to the bottom of the cake and also minimizes the chances of the juices “bleeding” and discoloring your beautiful vanilla cake. Just toss them with the brown sugar as you would fresh berries and proceed with the recipe.
Storage and Make-Ahead Tips
This raspberry coffee cake is best enjoyed fresh on the day it’s made, but leftovers are still delicious! Store any uneaten cake in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if you’ve added a cream cheese glaze, it’s best to store it in the refrigerator. Just be sure to bring it back to room temperature before serving for the best texture and flavor.
For longer storage, you can freeze individual slices or the whole cake (unglazed) for up to 1-2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature and add your fresh glaze before serving.
What to Serve with Coffee Cake?
The name says it all! Coffee cake is, of course, a perfect companion to a freshly brewed cup of coffee. However, it also pairs wonderfully with a warm mug of tea, a tall glass of cold milk, or even a mimosa for a special brunch occasion. For an extra treat, serve it warm with a scoop of vanilla bean ice cream or a dollop of whipped cream for a more dessert-like experience.
Troubleshooting Common Coffee Cake Issues
While this recipe is straightforward, here are a few tips to ensure your coffee cake turns out perfect every time:
- Dry Cake: Ensure you’re measuring your flour correctly (spoon and level, don’t scoop directly from the bag). Overmixing the batter can also lead to a tough, dry cake. Mix until just combined.
- Sinking Berries: If your berries tend to sink, try tossing them with a tablespoon of flour before mixing them with brown sugar and adding them to the batter. This helps them suspend more evenly.
- Uneven Baking: Ovens can have hot spots. If your cake is browning unevenly, rotate the pan halfway through baking.
- Sticky Glaze: If your glaze is too thick, add a tiny bit more lemon juice (or milk) drop by drop until it reaches your desired drizzly consistency. If it’s too thin, add a bit more powdered sugar.
Raspberry Coffee Cake
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Ingredients
For the Coffee Cake
- 1 cup fresh raspberries
- 1/4 cup brown sugar
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1 large egg
- 2/3 cup sour cream
- 3 Tablespoons melted unsalted butter, cooled slightly
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1/2 cup powdered sugar
- 1 Tablespoon fresh lemon juice
Instructions
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Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by spraying it with nonstick baking spray with flour or by greasing and flouring it thoroughly.
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In a small bowl, gently toss the fresh raspberries with the 1/4 cup of brown sugar. Set aside.
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In a separate medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir lightly with a whisk or fork until well combined.
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Add the large egg, sour cream, melted butter (ensure it’s cooled to lukewarm, not hot), and vanilla extract to the dry ingredients. Mix by hand using a whisk or sturdy spoon for 1-2 minutes until the batter is smooth and no dry streaks of flour remain. Be careful not to overmix.
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Pour and spread about half of the cake batter evenly into the bottom of the prepared pan. Evenly sprinkle the brown sugar-coated raspberries over this layer of batter. Then, gently drop the remaining cake batter by spoonfuls over the top of the berries, covering them as much as possible.
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Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
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Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert it onto the wire rack to cool completely.
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While the cake cools, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and drizzly.
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Drizzle the lemon glaze generously over the cooled cake. Slice and serve!
Nutrition
Bake, Share, and Enjoy!
There’s nothing quite like the aroma of a freshly baked coffee cake filling your home. This Raspberry Coffee Cake, with its simple preparation and incredible flavor, is sure to become a cherished recipe in your collection. Whether you’re making it for a special occasion or simply to brighten an ordinary day, it promises a delightful experience from the first mixing bowl to the last delicious crumb.
We’d Love to Hear From You!
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