Eat & Drink

How to Make Raspberry Coffee Cake that Puts Entenmann’s to Shame!

A fresher, more moist version of the classic coffee cake from my childhood.

Growing up, I ate a lot of Entenmann’s crumb coffee cake. That’s a sure sign that I grew up in the Midwest—that stuff was everywhere! When no one was looking, I would sneakily pick off bits of the crumb topping (read: brown sugar lumps)—that’s the best part. I decided to make a fresher, more moist version of the classic from my childhood. The Smitten Kitchen has a few excellent coffee cake recipes and I adapted this version from one of Deb’s.


1.5 cups fresh raspberries
2 teaspoons sugar
2 teaspoons corn starch
1/2 teaspoon ground ginger

1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
1 stick butter, melted
1 3/4 cups all-purpose flour

1/3 cup sour cream or plain yogurt
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup AP flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons softened butter


  • Preheat your oven to 325 degrees and butter a round or square 8-inch baking sheet.
  • Combine the raspberries, sugar, ginger, and corn starch in a bowl and set aside.
  • Melt the butter and whisk it together with sugar, spices and salt in a small mixing bowl. Keep whisking for 1-2 minutes until the sugar begins to dissolve into the butter.
  • Fold in the flour and the mixture will begin to crumb. Keep mixing until the crumbs are about .25 -.5 inch in diameter and set aside. Be careful not to over mix! Whisk the eggs, sour cream, and vanilla together in a small mixing bowl.
  • In a stand mixer, combine the dry ingredients and the room temperature butter. Whip it together with a paddle attachment and slowly add the sour cream mixture. Beat this together for about 20 seconds, use a spatula to wipe down the sides and whip again for about 10 seconds.
  • Pour 3/4 of the batter into your buttered tin and sprinkle the raspberries onto the mixture. Blop the remaining batter on top (don’t worry if it isn’t very uniform – it will even out during the baking process).
  • Cover the batter with the crumb and place in the center of the oven. Bake for 40-50 minutes and let cool for at least 20 minutes before serving.

True to its name, it does taste delicious with coffee, but it’s also great on its own. Enjoy!

This recipe first appeared in The Coast Kitchen.

By Olivia Maki

Olivia Maki is an Oakland-based writer and blogger who focuses on agricultural and food system issues. She has programmed educational experiences at 18 Reasons, and worked on farms in California and Vermont. Follow her @livmaki and at her food blog, The Coast Kitchen.