One-Bowl Raspberry Lemon Coffee Cake

A close-up on a slice of coffee cake with a bite missing, showing the raspberry rippled center and fresh raspberries baked in.

One-Bowl Raspberry Lemon Coffee Cake

This Raspberry Lemon Coffee Cake is moist & tender, with a raspberry ripple & fresh raspberries baked on top. The brown sugar crumble topping adds a nice crunch that brings everything together! This recipe comes together in one bowl, and is simply & beautifully decorated with a dusting of powdered sugar & a flurry of lemon zest.

Course Breakfast, Brunch

Cuisine Breakfast, Brunch

Keyword Easter Brunch, Easy Brunch Recipes, Coffee Cake, Crumb Cake

Prep Time 25

Cook Time 35

Servings slices

Calories 345kcal

Author Stephanie Simmons

Ingredients

For the Cake:

1/4 cup salted butter, softened at room temp 57 grams
1/2 cup granulated sugar 106 grams
1/4 cup light brown sugar, packed 53 grams
1 large egg, at room temperature
1/3 cup milk, at room temperature I used 2% - 85 mL
zest of 1/2 a lemon
3 tbsp lemon juice 38 grams
1 tbsp full fat sour cream, at room temperature or greek yogurt
1 tsp vanilla extract
1 and 1/2 cups all-purpose flour 195 grams
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon

For the Raspberries

1 cup fresh or frozen raspberries if using frozen, do not thaw - use straight from the freezer
1/3 cup raspberry preserves Preserves have better flavor/texture than raspberry jam - 106 grams

For the Crumb Topping

2 tbsp salted butter, melted 28 grams
1/4 cup all-purpose flour 33 grams
1/4 cup brown sugar, packed 53 grams
1/4 tsp cinnamon

For Serving

dusting of powdered sugar

Instructions

Prep: Preheat your oven to 350° F. Spray a 9-inch round cake pan with nonstick spray and line with parchment paper. (A 9-inch square pan works, too.)
Make the Cake Batter: Cream the butter in a medium mixing bowl with an electric mixer on high speed for about 30 seconds. Add the sugars and mix until well creamed - 1 to 2 minutes. Add the egg, and mix on medium until smooth, 30 seconds to 1 minute. Add the milk, lemon zest and juice, vanilla, and sour cream and mix until just combined. Add the flour, baking powder, salt, and cinnamon and mix just until everything is combined and the last streaks of flour disappear. The batter will be thick.
Make the Crumb Topping: Melt butter in the same mixing bowl (as long as you scraped it quite well, no need to wash it). Stir the flour, brown sugar, and cinnamon in to make a crumbly mixture. Scatter the raspberries over the batter in the pan (no need to press them in) and then sprinkle the crumb topping over the raspberries.
Assemble the Cake: Spread half the cake batter into your prepared pan, then dollop on the jam, and spread it evenly with an offset spatula. Dollop on the remaining batter, and spread it evenly. Sprinkle the raspberries on top, then the crumble topping.
Bake: Bake the cake for 33-37 minutes. A toothpick inserted into the center should have moist crumbs or come out clean. It shouldn't have wet batter. Let the cake cool in the pan for 15-20 minutes, then use the parchment to lift the cake out onto a cooling rack.
Serve + Store: Let the cake cool as long as you can wait before digging in. (As long as it's not going to burn your hands, dig in!)
Dust with powdered sugar and enjoy! This is best fresh from the oven, but cooled leftovers can be stored in an airtight container at room temp for a day, or in the fridge for 1-2 more days. (Let return to room temperature before enjoying.)

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