Mouth-Watering Raspberry-Oat Coffee Cake Recipe

As a lover of coffee and baked goods, there’s nothing quite like a warm slice of coffee cake to start off my day. And when it comes to coffee cake, nothing beats the sweet and tangy flavor of raspberry streusel. That’s why I’m excited to share this delicious Raspberry-Oat Coffee Cake recipe with you.

From the first bite, you’ll taste the perfect combination of hearty rolled oats, sweet raspberry filling, and a crumbly streusel topping that will leave you craving for more. Whether you’re looking for a sweet treat to enjoy on a lazy weekend morning or want to impress your guests at your next brunch, this recipe is sure to be a crowd-pleaser.

So grab your apron and a cup of your favorite joe because we’re about to get baking!

Why You’ll Love This Recipe

Raspberry-Oat Coffee Cake
Raspberry-Oat Coffee Cake

Are you looking for a coffee cake recipe that can satisfy your sweet tooth and take your taste buds on a delightful journey? Then, look no further because the raspberry-oat coffee cake recipe is here to save the day!

What’s not to love about this scrumptious treat? The cake is made with rolled oats and all-purpose flour, giving it a delicious texture and flavor. The raspberry filling adds a sweet-tart note to complement the warm cinnamon flavor in the streusel topping. And let’s not forget about the cream cheese coffee icing that takes this cake to the next level of decadence.

This raspberry-oat coffee cake recipe is perfect for any occasion, whether it’s a lazy morning breakfast or a fancy afternoon tea party. It’s also versatile enough that you can swap out the raspberries for other fruits like apples or cherries.

Why settle for a boring cup of coffee when you can have it paired with a delectable piece of raspberry-oat coffee cake? This recipe is sure to impress your friends and family with its homemade goodness. Trust me; you won’t be able to resist coming back for seconds.

Ingredient List

 A slice of heaven, with a raspberry twist! 🍓☕️
A slice of heaven, with a raspberry twist! 🍓☕️

Let’s take a look at what we’ll need for this delicious Raspberry-Oat Coffee Cake recipe!

  • All-purpose flour (2 cups): a versatile ingredient that provides structure to the cake.
  • Rolled oats (1 cup): adds a nutty flavor and texture to the cake.
  • Brown sugar (1 cup): makes the cake moist and sweet.
  • Sugar (1 1/4 cups): used for sweetness.
  • Baking powder (2 teaspoons): acts as the leavening agent and helps the cake to rise.
  • Baking soda (1/2 teaspoon): helps the cake to rise and brown properly.
  • Ground cinnamon (2 teaspoons): gives the cake a warm and cozy flavor.
  • Salt (1/2 teaspoon): enhances the flavors in the cake.
  • Eggs (3): provides structure, richness, and moisture
  • Margarine or butter (1/2 cup, room temperature): adds fat and richness.
  • Milk (1 1/4 cups): emulsifies ingredients and adds moisture to the batter.
  • Vanilla extract (2 teaspoons): adds flavor.
  • Active dry yeast (2 1/4 teaspoons): helps the dough to rise when making vegan raspberry coffee cake with streusel crumble.
  • Warm water (3/4 cup): used to dissolve yeast for vegan raspberry coffee cake with streusel crumble recipe.

Vegan Raspberry Streusel Coffee Cake

If you prefer vegan options, there are some substitutions that you can make so that you can still enjoy this delicious treat. Try plant-based margarine instead of regular butter and almond milk instead of dairy milk. You’ll also need to use active dry yeast, as it’s vegan-friendly. For the streusel topping, use vegan margarine and replace the cream cheese with a vegan cream cheese alternative. You can also use raspberry jam or fresh raspberries as a filling.

The Recipe How-To

 Let's start the day sweet, with this Raspberry-Oat Coffee Cake! 😍
Let’s start the day sweet, with this Raspberry-Oat Coffee Cake! 😍

Now it’s time to make the Raspberry-Oat Coffee Cake come to life. First, preheat the oven to 350 degrees F (175 degrees C). Prepare a 9×13-inch baking dish by coating it with butter.

Next, add the following ingredients in a separate larger bowl:

Raspberry Streusel

  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 tsp ground cinnamon
  • 1/2 cup margarine or butter, softened
  • 1/2 cup brown sugar

Combine these ingredients using a fork or pastry cutter until they turn into small crumbs. Set this bowl aside for now; you’ll use it later as topping.

Cake Batter

Now let’s move on to the cake batter mixture. In another mixing bowl, mix together:

  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt

Use an electric mixer on low speed or a simple hand whisk mixing method to combine these dry ingredients until well-mixed.

In another clean large mixing bowl, use an electric mixer on medium-high to high-speed or hand whisk method to mix:

  • 1 cup granulated sugar
  • 1/2 cup margarine or butter, softened
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup milk

Mix well, until creamy and fluffy in texture.

Slowly add in the first mixing bowl (with mixed dry ingredients) into the second mixing bowl (with creamy and fluffy texture batter) while occasionally adding in:

  • ½ cup raspberry jam

Continue mixing gradually and intermittently while slowly streaming in:

  • ⅓ – ½ cup milk

Mix thoroughly until all ingredients combined.


It’s time to add the filling, pour half of the batter mixture into your prepared 9×13 inch baking dish. Spread evenly over the bottom of the dish.

Add the raspberry streusel on top of the spreading batter mix in the dish.

Pour the rest of the cake batter batter over the streusel and spread evenly over it once again.

For a richer coffee cake, sprinkle chocolate chips into the batter. Then, with a knife or spatula, pull through them throughout to create a “pull-apart” effect that’ll make your guests say “wow!”.

Raspberry Streusel Cream Cheese Coffee Cake

This classic coffee cake recipe is great, but want to try an upgraded version? You can turn this recipe into a Raspberry Streusel Cream Cheese Coffee Cake. Simply add a layer of cream cheese in between the two layers of cake batter before baking.

Use 1 package softened cream cheese mixed with ¼ cup sugar and 1 egg; mix until

Substitutions and Variations

 One bite and you'll be in love with this coffee cake! ❤️
One bite and you’ll be in love with this coffee cake! ❤️

If you’re looking to switch things up or cater to specific dietary needs, fear not! There are plenty of substitutions and variations you can make for this Raspberry-Oat Coffee Cake recipe.

For a vegan version, simply swap out the eggs for a plant-based egg substitute and use margarine or a vegan butter instead of regular butter. You can also replace the milk with your favorite non-dairy milk alternative.

If gluten-free is your thing, try substituting the all-purpose flour with a gluten-free flour blend. Make sure to use certified gluten-free rolled oats as well.

To add some extra flavor and texture, mix in chopped nuts or shredded coconut to the streusel topping. You could also swap out the raspberries for another type of berry like blueberries or blackberries.

If you’re feeling adventurous, try making a different type of coffee cake altogether. Substitute the raspberry filling for apple or cherry pie filling, or get creative with a chocolate raspberry filling instead!

Whatever substitutions and variations you choose, be sure to taste test along the way and adjust as needed. With a little creativity, this recipe can be customized to your liking!

Serving and Pairing

 Who says cake can't be a breakfast food? 😜
Who says cake can’t be a breakfast food? 😜


There is nothing more delightful than savoring a slice of warm, tender Raspberry-Oat Coffee Cake with a hot cup of coffee or tea. This delectable sweet treat makes for an irresistible breakfast, brunch, or dessert option that will please everyone.

For a perfect presentation, dust the top layer of the cake with powdered sugar and garnish it with fresh raspberries. The cake also pairs well with a generous dollop of whipped cream or your favorite fruit preserve.

This cake can be served warm or cold, depending on your preference. It tastes amazing either way but will be slightly gooier when served fresh out of the oven. If you prefer to enjoy the cake cold, chill it in the fridge for at least an hour before serving.

When it comes to pairing, this particular coffee cake recipe goes beautifully with bold-flavored coffee. A simple drip or French press coffee works great here but consider brewing a pot of dark-roasted Ethiopian coffee or a spicy chai tea latte for an extra kick of flavor.

Not a fan of raspberry? No problem! Feel free to switch up the fruit filling according to your taste preferences, such as blueberry, strawberry, or even apple. The options are endless!

Whether you’re indulging in a slice for breakfast or dessert, this raspberry-oat coffee cake recipe is sure to satisfy your cravings and delight your taste buds. So go ahead and enjoy every sweet and fruity bite!

Make-Ahead, Storing and Reheating

 Craving something sweet for your morning coffee? Meet the Raspberry-Oat Coffee Cake! 😋
Craving something sweet for your morning coffee? Meet the Raspberry-Oat Coffee Cake! 😋

The Raspberry-Oat Coffee Cake recipe can be made ahead of time, stored and reheated for later enjoyment or for sharing with family and friends. If you’re planning to make this recipe ahead of time, be sure to follow the directions carefully to ensure perfect results.


The Raspberry-Oat Coffee Cake can be made ahead and stored in the refrigerator for up to three days before serving. To store the cake properly, let it cool completely, wrap it tightly in plastic wrap or aluminum foil, and place it in the fridge. Just before serving, reheat it at 350°F (175°C) in the oven for 10-15 minutes or until heated through.


If you have leftovers, wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container at room temperature for up to two days. You can also keep them in the fridge for up to four days. To keep the cake from becoming dry, it is best to place a damp paper towel over the top of the cake when storing it.


To reheat leftover pieces of coffee cake, place them on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes or until heated through. Microwaving is not recommended as it will make the cake too moist.

Note: For best results, it is recommended that you reheat only the amount of coffee cake you plan on eating immediately. Reheating multiple times may cause the cake to dry out or become tough.

Now that you know how to make-ahead, store and reheat your delicious Raspberry-Oat Coffee Cake properly, you can enjoy every bite at any time of day!

Tips for Perfect Results

 The perfect marriage of oatmeal, raspberries, and coffee. ❤️☕️🍓
The perfect marriage of oatmeal, raspberries, and coffee. ❤️☕️🍓

When making Raspberry-Oat Coffee Cake, you want it to turn out just right — a fluffy cake with just the right amount of sweetness and flavor. Here are some tips for making sure your cake comes out perfectly every time.

1. Measure ingredients accurately

To ensure that the texture and flavor of your coffee cake are perfect, measure all the ingredients accurately. Use measuring cups and spoons to measure dry ingredients and measuring cups with spouts to measure wet ingredients.

2. Soften butter and cream cheese before use

To ensure even mixing, take the butter and cream cheese out of the refrigerator at least an hour before baking. Leaving them at room temperature will make them soft and pliable, making it easier to mix.

3. Don’t overmix

Overmixing can cause your coffee cake to become tough and unappetizing. Mix until the ingredients are incorporated but stop as soon as they are fully combined.

4. Use fresh baking powder and baking soda

Baking powder and baking soda lose their effectiveness over time, so make sure yours haven’t expired before using them.

5. Let it cool

Don’t rush when it comes to cooling the cake down after taking it out of the oven as it’ll still be cooking inside! Allow adequate time for cooling down the cake to room temperature.

6. Use a quality raspberry jam

Using high-quality raspberry jam is important when making Raspberry-Oat Coffee Cake as it’ll create that burst of raspberry flavor in your mouth. A good brand option could be Smucker’s or Bonne Maman which has chunks of real raspberry fruit in their jam.

7. Experiment with add-ons or fillings

You can try incorporating different types of berries or nuts into your recipe to give your coffee cake a unique twist or experiment with different fillings like chocolate chips, cheesecake or almond paste filling.

8. Practice makes perfect

Don’t be discouraged if the first cake doesn’t turn out the way you want it. With practice, you’ll be able to get your coffee cake perfectly! Keep experimenting with different techniques and tweaks until you have found what works well for you.

Bottom Line

Now that you have everything you need to make the perfect Raspberry-Oat Coffee Cake, I urge you to try it out yourself! This fantastic recipe is unique, delicious, and versatile, making it a great addition to any coffee lover’s collection. The combination of raspberry and oat harmoniously balances with the coffee’s flavour, making for a tasty treat that complements any brew.

But don’t just take my word for it. Why not try this recipe out for yourself and indulge in its heavenly flavours? Your friends and family will appreciate the subtle sweetness of this cake as you share it with them over a cup of coffee.

So what are you waiting for? Preheat your oven to 350°F, get your ingredients together, and start creating an unforgettable Raspberry-Oat Coffee Cake today. Whether you’re looking for something to bake for a special occasion or just craving a sweet pick-me-up on your break, this recipe won’t disappoint. Trust me; with a few easy steps, you’ll be able to enjoy restaurant-quality coffee cake in no time.

Raspberry-Oat Coffee Cake

Raspberry-Oat Coffee Cake Recipe

This is an "anytime" treat, especially for those "don't be late for school, where's my jacket, here's your lunch money" mornings. After a hectic morning, you can pour yourself a second cup of coffee, and enjoy a piece of this delicious coffeecake.
No ratings yet
Prep Time 35 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Calories 405 kcal


  • 1 (1/4 ounce) package active dry yeast
  • 1 cup warm water (110 to 115 degrees)
  • 1/2 cup margarine or 1/2 cup butter
  • 3 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup milk
  • 3 beaten eggs
  • 1/3 cup brown sugar, firmly packed
  • 1/2 teaspoon salt
  • 1/2 cup seedless raspberry preserves
  • 1/4 cup chopped almonds
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons margarine or 3 tablespoons butter

Powdered Sugar Icing

  • 3/4 cup sifted powdered sugar
  • 1/2 teaspoon vanilla
  • 2 -3 teaspoons milk


  • Proof yeast in warm water.
  • Meanwhile, in a mixer bowl beat the margarine or butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the flour, the rolled oats, milk, eggs, brown sugar, salt, and the yeast mixture.
  • Beat on low speed of an electric mixer for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat or stir in the remaining flour till well blended.
  • Grease two 8-inch round baking pans or one 13x9x2-inch baking pan. Spread half of the dough evenly in prepared pans.
  • Combine the preserves and the almonds. Spread preserves mixture evenly over dough in pans. Spoon remaining dough in small mounds on top of the preserves mixture, covering as much of the preserves as possible.
  • For topping, in a mixing bowl combine the 1/4 cup flour, the sugar, oats, and cinnamon. Cut in the margarine or butter to make a crumb mixture. Sprinkle topping evenly over top layer of dough. Cover and let rise in a warm place till nearly double (30 or 40 minutes).
  • Bake in a 350 degree oven for 30 to 35 minutes for the 8-inch round pans or 35 to 40 minutes for the 13x9x2-inch pan. Cool slightly.
  • Drizzle with Powdered Sugar Icing: In a mixing bowl stir together the powdered sugar and vanilla. Stir in enough of the milk to make an icing of drizzling consistency.
  • Note: times are approximate.

Add Your Own Notes


Serving: 101gCalories: 405kcalCarbohydrates: 61.6gProtein: 7.8gFat: 14.3gSaturated Fat: 2.7gCholesterol: 54.4mgSodium: 259.9mgFiber: 2.2gSugar: 24.3g
Keyword < 4 Hours, Breads, Yeast
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