PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
This raspberry coffee cake is a fun breakfast treat swirled with sweet raspberry preserves and topped with buttery streusel and glaze.
Are you making plans for Mother’s Day? Since my mother is no longer with me, we have a low key day around here where the kids like to bake for me and I try not to do things like work. It’s really great when the kids bake for me because they get to learn some things in the kitchen and I get to stay out of there for a change. I really love starting my weekend mornings with some sort of pastry or baked goodie. So I asked the kids to make me this Raspberry Coffee Cake. I have a thing for buttery streusel and sweet raspberry together and this coffee cake really hits the spot.
It’s super easy to make. Just mix the batter and spread it in your pan. Then add some spoonfuls of raspberry preserves and swirl it through the batter with a knife. Then just add your streusel to the top and bake for about an hour. Once it is done and has cooled to room temperature, you can add a little glaze over the top. Mmmmm, it’s so good. I love that this is simple enough that the kids can handle it on their own. That’s really nice.
I used Bonne Maman Raspberry Preserves to make this cake. It’s made from the same traditional French recipes used to create the brand, their preserves and jellies are made with natural ingredients and contain the finest quality fruit. They are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring or no preservatives added, all of which are very important to me when I’m purchasing jam. I like that it’s as close to my homemade recipes as possible.
Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
- ½ cup cold butter cut into cubes
- 1 cup all-purpose flour spooned & leveled
- ⅓ cup lightly packed brown sugar
- ⅓ cup granulated sugar
- 2 tsp ground cinnamon
- 1-1/2 cups all-purpose flour spooned & leveled
- 2 tsp baking powder
- ¼ tsp salt
- 6 tbsp butter - room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup sour cream- room temperature
- ½ cup buttermilk - room temperature
- ⅓ cup raspberry preserves
- 3 tbsp milk
- 1 cup confectioners sugar
- Preheat the oven to 350F degrees.
- Grease a 9" round springform pan with nonstick cooking spray or use flexipan. Set aside.
- In a medium bowl, make the streusel by combining flour, sugars & cinnamon & ½ cup butter cut into chunks.
- Cut butter into dry ingredients using a pastry cutter or by crossing 2 knives until the mixture is crumbly. Set aside.
- Make the cake batter by combining flour, baking powder & salt in a large bowl. Set aside.
- Combine & beat together in large mixer bowl butter & sugar on medium speed until fluffy
- Add in the eggs & vanilla, continue beating until combined.
- Fold in sour cream.
- Carefully add in flour mixture & buttermilk. Beat well.
- Pour batter into the prepared pan.
- Place spoonfuls of preserves on top of the cake batter & cut a knife through to create swirls. Sprinkle the streusel on top
- Bake in your prepared oven for 50 to 60 minutes, or until toothpick test is clean.
- Make the glaze, whisk together the milk & confectioners sugar until a smooth
- Drizzle cake with glaze.