Easy Raspberry Coffee Cake is one of my mom’s award-winning recipes! It’s sure to be a hit at your house, too!
I’ve told you once or twice how I did not inherit my mother’s baking ability. My siblings and I grew up with something sweet on the counter all the time because Mom was always experimenting. Even though I learned a lot from her, I wish I would have paid more attention when she baked!
She was an amazing baker and won numerous awards including being a finalist in the Pillsbury Bake-Off–not once but twice! Pillsbury limits to three the number of times you can be a finalist. My mother tried and tried to win that third try at the grand prize until she was no longer able.
This Easy Raspberry Coffee Cake didn’t get her to Pillsbury, but it was a finalist in the 1990 Wisconsin Berry Recipe Contest.
I don’t bake very often because it’s just my husband and me and we do NOT need to be eating a lot of sweets and desserts. However, when we have guests, this is one of my go-to recipes. Even I can’t mess this recipe up even though I tried!
Mom’s recipe calls for thawing and draining the raspberries. The way I messed it up was to skip the thawing and draining part.
Big mistake. I ended up with a very purple-topped coffee cake and the lovely streusel topping was consumed by all the purple.
Because of all that unsweetened raspberry stuff going on, the coffee cake turned out somewhat tart. Mom always knew best and she knew best with this Easy Raspberry Coffee Cake!
Besides the fact that this cake always works for a non-baker like me, I think it tastes better when it sits overnight–making it perfect for you and your guests to enjoy with coffee in the morning!
Want more amazing berry desserts? Try my:
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Serving Size 1
Amount Per Serving Calories 378 Total Fat 18g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 14g Cholesterol 26mg Sodium 269mg Carbohydrates 49g Fiber 3g Sugar 27g Protein 6g