A deliciously soft and sweet coffee cake packed with raspberry preserves and white chocolate chunks! If you need a perfect brunch coffee cake, this is it!
What is coffee cake?
Coffee cake is a type of yellow cake but slightly more dense than a regular yellow sponge cake. It usually has sour cream and lots of butter in it and stays more moist than a loaf brea or yellow cake, sounds good right? A traditional coffee cake usually has a thin line of sweet cinnamon sugar running through the center of the batter and is topped with a crunchy buttery crumble on top.
But it doesn’t always have to be like that, in fact my double chocolate coffee cake recipe is studded with chunks of chocolate through it and while a coffee cake doesn’t usually have any actual coffee in the recipe, my espresso coffee cake breaks that rule and includes espresso powder and guess what, yup more chocolate! I’d much prefer to wake up and have a square of cake for breakfast than a breakfast burrito any day!
Is it easy to make coffee cake from scratch?
It really is and the rewards of taste and smell are well worth the effort. The recipe is a classic formula of combining the dry ingredients like the flour and leavening agents and creaming all of that butter with the sugar to form a rich creamy batter. You can add other ingredients at this point such as nuts or chocolate or just leave it with that fresh baked butter and cinnamon taste.
To make this coffee cake recipe you’ll need
- Flour- All purpose or gluten free flour if you decide to make my pear and blackberry jam breakfast cake.
- Butter- There are many different types of butter to choose from. Unsalted European butter tastes amazing because of the high fat content in it but regular butter will still give great results.
- Baking Powder and baking soda- These are what will help your cake rise, so make sure your baking powder and soda haven’t been sitting in the back of your pantry for years.
- Eggs and sugar-
- Buttermilk- I love the tangy flavor buttermilk adds to baking. If you can’t find any, you can easily make your own at home with this buttermilk recipe.
- Raspberry Jam- Make sure not to use jelly that has a jello consistency, you should use real jam or preserves. I really like Bonne Maman preserves for authentic flavor.
- Chocolate- White chocolate chips, I use Ghirardeliis
- Sour Cream- Definitely creates a tangy flavor and helps keep the coffee cake moist.
Five Reasons To Make This Recipe
- It’s a moist cake loaded with flavor
- White chocolate, who doesn’t like that?
- A square for breakfast in bed sounds like the best idea!
- You can freeze some for later
- The rest of the family will love it!
Yes you could but this recipe is pretty easy so try baking it early morning and it’ll be cool and fresh by brunch time.
Yes, just make sure to wrap it tightly in plastic wrap before storing in the freezer
Coffee cake doesn’t have any actual coffee in it, The American version is named because it goes so well alongside your favorite cup of coffee anytime of the day!
more great recipes
Raspberry White Chocolate Coffee Cake
- 1 ½ cups all purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 ½ sticks butter at room temperature 6oz
- ¾ cup sugar
- 2 tsp vanilla extract
- 1 egg plus 1 egg yolk
- ¾ cup sour cream
- ½ cup raspberry preserves
- ½ cup white chocolate chips
For The Topping
- ½ cup brown sugar
- 2 tbsp butter cold
- 1 ½ tsp all purpose flour
- Preheat the oven to 350° F. Grease and line with parchment an 8×8 baking pan
- Make the topping by rubbing the butter through the brown sugar and flour with your fingers and set aside.
- Combine the flour, baking powder and baking soda in small bowl.
- Using a stand mixer with a whisk attachment, beat the softened butter, sugar and vanilla until light and fluffy, about 5 minutes.
- Add the egg and egg yolk and beat for a further 1-2 minutes.
- Gradually add the sour cream along with half of the flour mixture and mix, scraping down the bowl.
- Add the rest of the flour and mix until well combined.
- Transfer half of the batter into the prepared pan and spread out evenly.
- Drop half of the preserves all over the batter and spread out using a fork or knife.
- Sprinkle half of the white chocolate chips over the batter.
- Pour the remaining batter on top and spread out evenly.
- Add the the remaining half of the preserves and swirl with the fork.
- Sprinkle the remaining white chips over the top.
- Take the brown sugar topping and sprinkle all over the top of the cake.
- Bake in the oven for 50-55 or until the coffee cake springs back when lightly pressed with your finger.
- Let cool before slicing.