Glazed Raspberry Coffee Cake

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Glazed Raspberry Coffee Cake

a sweet treat to get them to the table in the mornings

glazed raspberry coffee cake

My children are about as different as can be.

One is very mellow, the other cannot stop moving…ever.

One is always over the moon happy, the other completely serious 100% of the time.

One is meat and potatoes, the other fruits and veggies.

One would love to skip breakfast altogether and move straight into burgers, the other wants all breakfast all the time.

We spent this past weekend in Lake Tahoe. The weather was perfect; not too hot, not too cold. The beach was far less crowded than usual, and we enjoyed time with family and friends. It was a much needed getaway.

Maybe it was the mountain air, or all the time spent boating around the lake, or perhaps it was the constant, non-stop  motion for three days, but  my non-breakfast eater ate almost an entire coffee cake. I’m sure he would have eaten it all had I let him. It was just a store bought cake, but he was eating like it was the best thing he had ever tasted. I knew I’d have to try and recreate it at home; I could use some of that breakfast love when trying to get them ready for school.


glazed raspberry coffee cake


I made my own raspberry sauce for the filling; it’s really easy, but you could use raspberry preserves to save yourself a step. Just make sure to warm them up a bit to make spreading easier.


Also, don’t skimp on the butter and flour for the pan. The streusel and filling make up the first layers, and WILL stick if the pan is not properly prepared; especially if your pan has any sort of design on the sides – mine does, and I have had too many cakes stick. Consider yourself warned. Other than that, the cake is a breeze to get together.



Glazed Raspberry Coffee Ccake


  • Raspberry Sauce -
  • 2 cups of raspberries, fresh or frozen
  • 2/3 cup sugar
  • 2 Tbsp cornstarch
  • Streusel -
  • 3/4 brown sugar
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • 1/4 butter
  • Cake-
  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 3 eggs, at room temperature
  • 2 tsp vanilla
  • 1 cup of milk
  • For the glaze -
  • 1 cup of confectioners sugar
  • 2 Tbsp milk
  • 1/2 tsp vanilla


  • Butter and flour a bundt pan, and preheat the oven to 350 degrees.
  • To make the raspberry sauce, combine berries, sugar, and corn starch in a medium saucepan, bring to a boil over medium heat, stirring frequently to prevent the berries from burning. reduce the heat and simmer until the sauce thickens; about 5 minutes. Remove from the heat and cool while you prepare the rest of the cake.
  • For the streusel - combine the brown sugar flour, and cinnamon. Cut in the butter until you have a large crumb texture { pastry cutter works well for this or use two forks}
  • For the cake - combine the flour, baking powder, and salt and set aside. Cream together the butter and sugar, adding the eggs one at a time. Add the vanilla. Alternate adding the flour and milk - beginning and ending with the flour.
  • Add half of the streusel topping into the prepared pan.
  • Top with half of the raspberry filling.
  • Spoon cake batter on top of the filling,and top with the remaining raspberry sauce and streusel.
  • Bake at 350 for 50 - 60 minutes - test for doneness after 50.
  • Cool in the cake pan for 15 minutes, invert onto a plate, and remove from the pan to complete the cooling.
  • Make the glaze while the cake is cooling - whisk together the sugar, milk and vanilla. Once the cake has cooled, drizzle on the glaze.


The breakfast lover and non-breakfast lover finally have something in common, everyone LOVES this cake.



glazed raspberry coffee cake


 a few morning sweets

skillet cinnamon roll

hazelnut waffles

chocolate blender muffins

strawberry mascarpone pancakes