When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream

Print This Delicious and Healthy Cake Recipe

Raspberry Crunch Coffee Cake Recipe

Raspberry crunch coffee cake recipe is truly homemade and mmade with home grown raspberries.
I can't wait for raspberry season at our house, it's such a delight when the house is all consumed with the scent of cooking the Raspberry Crunch Coffee Cake.

Raspberry Crunch Cake on the kitchen table

2 cups Fresh or frozen Raspberries
1 cup Sugar
2 Tb Cornstarch
1 1/2 cups Flour
1/2 tsp Baking powder
1/4 tsp Baking Soda
6 Tb Margarine or butter
1 Egg, beaten
1/2 cup Buttermilk
1/2 tsp Vanilla
1/4 cup Flour

Oven Temp ~ 350°
Recipe Baking Time ~ 45 to
Pan Type ~ 8 x 8 pan

Raspberry Crunch Cake Directions

Preheat your oven and spray pan with cooking spray.

In a saucepan combine raspberries and ¼ cup water. Bring to a boiling, reduce heat. Cover and simmer about 5 minutes or till tender. Combine ¼ cup of the sugar and the cornstarch. Stir into raspberry mixture. Cook stirring constantly until thick and bubbly, continue cooking for another 2 minutes. Set raspberry cake mixture aside.
In a mixing bowl stir together ½ cup of the sugar, 1½ cups flour, baking powder and baking soda. Cut in 4 tablespoons margarine or butter until mixture resembles fine crumbs. Combine egg, buttermilk and vanilla. Add this to the flour mixture. Stir just until moistened.
Spread half of the cake batter into a prepared baking pan.
Spread raspberry fruit mixture over batter.
Drop remaining batter in small mounds atop filling.
Combine the remaining ¼ cup sugar and the ¼ cup flour. Cut in remaining 2 tablespoons margarine or butter until mixture resembles fine crumbs.
Sprinkle over batter.
Bake raspberry crunch cake in a preheated oven until golden brown.

This raspberry crunch coffee cake recipe can easily be doubled and baked in a 12 x 9 inch cake pan.

Serve raspberry crunch cake warm with vanilla ice cream.

Serves 9
Nutrition facts:
Serving Size 104 g
Calories 276
Calories from Fat 77
Total Fat 8.6g 13%
Saturated Fat 1.5g 8%
Cholesterol 19mg 6%
Sodium 147mg 6%
Total Carbohydrates 46.6g 16%
Dietary Fiber 2.5g 10%
Sugars 24.2g
Protein 4.0g
Vitamin A 7% • Vitamin C 12% • Calcium 4% • Iron 8%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!