Mother's Day Rasberry Coffee Cake

Super easy....the kids will love making and tasting this perfect Mother's Day treat.


Butter 1/4 Cup (4 tbs)
Egg 1
Salt 1/2 Teaspoon
Self rising flour 2 Cup (32 tbs)
Sugar 1 Cup (16 tbs)
Whole milk 3/4 Cup (12 tbs)
Fresh raspberries 2 Cup (32 tbs)
For topping
Butter 1/4 Cup (4 tbs) (at room temperature)
Sugar 1/2 Cup (8 tbs)
Cinnamon 1 Teaspoon
Regular flour 1/3 Cup (5.33 tbs)



1. Grease a 9-inch spring form pan and set aside.

2. Preheat oven to 375 degree F.


For Topping:

3. In a bowl, combine flour, cinnamon, and sugar. Add butter and mix to get a crumbly mixture. Set aside.

For Cake:

4. In mixer, cream butter and sugar and then beat in egg.

5. Gradually pour in milk while beating constantly on low. Add flour and salt. Mix until well combined.

6. Fold in raspberries and transfer the batter into the greased pan. Spread topping evenly over top.

7. Pop the pan in oven and bake for 45-50 minutes.


8. Serve with a cup of coffee and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 329Calories from Fat 92

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 443 mg18.46%

Total Carbohydrates 56 g18.7%

Dietary Fiber 3 g12%

Sugars 32 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet