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Raspberry Coffee Cake

 Raspberry Coffee Cake
This fresh and fruity coffee cake looks elegant but it is so simple to make. I like to serve it to guests for special breakfasts and brunches. Because someone always asks me for the recipe, I usually write it out ahead of time!
8-10 ServingsPrep: 20 min. Bake: 25 min.


  • 1 loaf (1 pound) frozen bread or sweet bread dough, thawed
  • 1 pint fresh raspberries
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup cold butter
  • 1/8 teaspoon McCormick® Pure Vanilla Extract
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 3 to 4 teaspoons milk


  • On a lightly floured surface, roll dough into a 14-in. circle.
  • Transfer to a greased 14-in. pizza pan. Bake at 350° for 5
  • minutes. Sprinkle with raspberries. In a small bowl, combine flour
  • and sugar; cut in butter and vanilla until crumbly. Sprinkle over
  • berries.
  • Bake at 350° for 25-30 minutes or until golden. Cool. Combine
  • glaze ingredients; drizzle over coffee cake. Store in refrigerator.
  • Yield: 8-10 servings.