Raspberry Cinnamon Roll Coffee Cake
A moist and fluffy vanilla cake swirled with brown sugary cinnamon swirls, loaded with juicy raspberries, topped with a buttery streusel topping, and drizzled in a luscious vanilla icing!
Ingredients
Streusel Topping:
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 cup chopped pecans
- 4 teaspoons cinnamon
Brown Sugar Cinnamon Swirl:
- 12 Tablespoons salted butter, softened
- 1 cup packed brown sugar
- 1 Tablespoon cinnamon
Cake Batter:
- 2 ⅓ cup all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup milk
- 4 eggs
- 2 teaspoon vanilla
- 6 Tablespoons unsalted butter, melted
- 3 cups raspberries (fresh or frozen)*
Vanilla Icing:
- 2 cups powdered sugar
- 2 Tablespoons butter, melted
- 3-4 Tablespoons milk
- 1 teaspoon vanilla
Instructions
Make the Streusel Topping:
- Place the melted butter, flour, brown sugar, pecans, and cinnamon in a medium bowl, and stir with a fork until it resembles clumps of sand; set aside.
Make the Brown Sugar Swirl:
- In a medium bowl combine the butter, brown sugar and cinnamon until smooth and completely combined; set aside.
Make the Cake Batter:
- Preheat the oven to 350ºF, and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk the flour, baking powder, salt, and sugar together until combined. Add the sour cream, milk, eggs, and vanilla, mixing until batter is almost combined. Pour in the melted butter and continue mixing until smooth. Fold in the raspberries.
- Pour half of the batter into the prepared pan. Drop spoonfuls of about half of the swirl mixture over the batter. Pour remaining batter on top, followed by spoonfuls of remaining swirl mixture. Using a skewer or knife, swirl the mixture into the batter.
- Sprinkle streusel topping evenly on top. Bake in the oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool while you make the icing.
Make the Icing:
- In a medium bowl, whisk the powdered sugar, melted butter, 3 Tablespoons of milk, and vanilla together until smooth. Add more milk, a teaspoon at a time, until desired consistency is reached. Drizzle icing over the cake.
- Serve coffee cake immediately or store, covered tightly in the refrigerator for up to 5 days. Cake slices can be reheated in the microwave for 15-20 seconds to revive their freshness, if they've been sitting in the refrigerator.
Notes
*If using fresh raspberries, I recommend flash-freezing them first by spreading them out on a baking sheet and chilling them in the freezer until solid. This will prevent them from smashing and breaking when you stir them into the batter.