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Raspberry White Chocolate Coffee Cake

Soft and tender coffee cake layered with fresh raspberries, white chocolate, and a buttery crumble. Serve warm with a cup of coffee for breakfast.
Print Recipe
Prep Time:20 minutes
Cook Time:50 minutes
Servings: 12 pieces

Ingredients

For the crumble

  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • ⅓ cup all-purpose flour
  • ¼ cup salted butter melted

For the cake

  • ¾ cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla
  • ¼ cup salted butter softened
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 cup whole milk room temperature
  • 12 oz fresh raspberries
  • 1 and ¼ cups white chocolate chips

Instructions

  • Preheat oven to 350℉. Line a 9x9 pan with parchment paper. In a small bowl, combine all of the crumble ingredients. Set aside.
  • In a large bowl, add all of the cake ingredients except the raspberries and white chocolate. Beat the ingredients together on medium speed until well combined. Spread half of the batter into prepared pan.
  • Top with half of the raspberries, white chocolate and crumble. Spread the remaining cake batter on top and cover with the remaining raspberries, white chocolate and crumble. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
  • Let the coffee cake cool in the pan for about 10 minutes before removing and cutting into 12 pieces. Serve warm and enjoy! Store coffee cake in an airtight container for up to 5 days.