Marbled Raspberry Coffee Cake

Indulge in the perfect combination of tender cake, tart fruit, and crumbly perfection with this Marbled Raspberry Coffee Cake! This irresistible treat features a buttery, moist cake base swirled with luscious raspberry preserves to create a stunning marbled design. Topped with a spiced cinnamon streusel that adds just the right touch of sweetness and crunch, this coffee cake is a delight for both the eyes and the taste buds. Easy to make and ready in just over an hour, it’s the ideal centerpiece for brunch gatherings, afternoon tea, or a simple dessert. Serve it warm or at room temperature alongside a piping hot cup of coffee or tea for a cozy and satisfying experience. Perfect for raspberry lovers and coffee cake enthusiasts alike!

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsalted butter, softened
• 0.75 cup milk
• 2 large eggs
• 1.5 teaspoons vanilla extract
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup raspberry preserves (or jam)
• 1 teaspoon ground cinnamon
• 0.25 cup brown sugar
• 0.25 cup all-purpose flour (for streusel)
• 2 tablespoons unsalted butter, chilled and diced

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.

Step 2

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Step 3

Beat in the eggs one at a time, followed by the vanilla extract.

Step 4

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.

Step 6

Pour two-thirds of the batter into the prepared baking pan and spread it evenly with a spatula.

Step 7

Spoon the raspberry preserves in dollops over the batter, then pour the remaining one-third of the batter on top. Use a knife to gently swirl the raspberry preserves into the batter to create a marbled effect.

Step 8

In a small bowl, prepare the streusel topping by combining the brown sugar, flour, and cinnamon. Cut in the chilled, diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 9

Sprinkle the streusel topping evenly over the batter.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Remove from the oven and allow the coffee cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Step 12

Slice and serve warm or at room temperature. Enjoy with a steaming cup of coffee or tea!

Nutrition Facts

Serving size	1138.3 grams (1138.3g)

Amount per serving	% Daily Value*
Calories	3732

Total Fat 135.70g	174%
Saturated Fat 81.30g	406%
Polyunsaturated Fat 0.10g
Cholesterol 709mg	236%
Sodium 2358mg	103%
Total Carbohydrate 583.10g	212%
Dietary Fiber 13.40g	48%
Total Sugars 306.10g
Protein 54.20g	108%

Vitamin D 177IU	882%
Calcium 430mg	33%
Iron 17mg	96%
Potassium 1002mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 5.7%

Carbs: 61.9%