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Coffee Cake with Raspberry Filling Recipe

Coffee Cake with Raspberry Filling Recipe

This pretty coffee cake, swirled with a fresh raspberry filling, is tender and moist with a crunchy crumb topping. “You could use cherries, blackberries or blueberries instead of raspberries,” Mary Ross notes from Washburn, Wisconsin.
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling YIELD:6 servings


  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground mace, optional
  • 1/2 cup cold butter
  • 1 egg
  • 1/2 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 6 tablespoons water
  • 1 cup fresh raspberries
  • 1-1/2 teaspoons lemon juice
  • 1/3 cup all-purpose flour
  • 3 tablespoons sugar
  • 4-1/2 teaspoons cold butter
  • 3 tablespoons chopped walnuts


  • 1. In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray.
  • 2. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl.
  • 3. In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 6 servings.

Nutritional Facts

1 piece: 519 calories, 22g fat (12g saturated fat), 85mg cholesterol, 502mg sodium, 75g carbohydrate (41g sugars, 3g fiber), 7g protein.

Reviews for Coffee Cake with Raspberry Filling

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Reviewed May. 29, 2016 Edited Jun. 10, 2017

"This cake is moist and turned out good. I used 1/3 cup of mixed berry jelly instead of making the filling, still adding the lemon juice. The nuts were left out, as was the mace since I don't buy it. I also baked mine in a bundt cake pan."

Reviewed Dec. 3, 2014

"Doubled the recipe and baked it in a 9 x 13 pan for 40 minutes. I didn't use the mace either. Delicious and beautiful to serve!"

Reviewed Jan. 30, 2014

"This recipe is delicious! I've never heard of mace, so I didn't add it. I used a 9" round cake pan which worked beautifully for this recipe. Oh, and I used frozen raspberries instead of fresh."

Reviewed Nov. 4, 2011

"Love it. I skipped the mace because i didn't have it on hand and it turned out great. Also left out the nuts since hubby doesn't care for them. This is a keeper"

Reviewed Oct. 10, 2008

"Quite yummy, made them yesterday!"

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