The Easiest Raspberry Coffee Cake  
 This raspberry coffee cake features fluffy cake speckled with tangy, fresh raspberries. Perfect for your next brunch get-together paired with a cup of joe!  
 
 Course  Cake, Dessert 
Cuisine  Russian, Ukrainian 
Keyword  bluberry coffee cake, coffee cake, Raspberry Coffee Cake 
 Prep Time  20 minutes   minutes 
Cook Time  1 hour   hour 
Total Time  1 hour   hour  20 minutes   minutes 
 Servings  6  Servings 
 Calories  402 kcal 
 Author  Natalya Drozhzhin 
  Allow the butter to sit at room temperature until it softens. In a separate bowl, combine the all-purpose flour and baking powder together.  
 In a large bowl, add the butter and sugar and beat until it is well-combined and fluffy.  
 Stir the vanilla extract and egg into the butter mixture. Beat until smooth.  
 In small portions, add in the flour mixture, followed by the milk. Repeat until you run out of flour and milk. Beat until well-combined.  
 Spread the cake batter into a buttered 6-inch (or 9-inch) baking dish. Spread the raspberries on top and sprinkle on 3 tablespoons of sugar.  
 Bake the cake at 350°F for about an hour, or until golden brown. Allow the cake to cool to room temperature. Enjoy! 
 
 Calories:  402 kcal  |  Carbohydrates:  67 g  |  Protein:  5 g  |  Fat:  13 g  |  Saturated Fat:  8 g  |  Polyunsaturated Fat:  1 g  |  Monounsaturated Fat:  3 g  |  Trans Fat:  1 g  |  Cholesterol:  60 mg  |  Sodium:  22 mg  |  Potassium:  210 mg  |  Fiber:  2 g  |  Sugar:  41 g  |  Vitamin A:  429 IU  |  Vitamin C:  5 mg  |  Calcium:  86 mg  |  Iron:  2 mg