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Raspberry Swirl Coffee Cake

This Raspberry Swirl Coffee Cake is moist on the inside and has a crunchy streusel topping on the outside. It makes a great gift and is a crowd-pleaser for sure!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Raspberry Swirl Coffee Cake
Servings: 12
Calories: 255kcal
Author: Brittany



  • 1 ½ c flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ c butter
  • ¾ c sugar
  • 2 eggs
  • 2 tsp lemon zest
  • 1 tsp vanilla
  • ¾ c plain greek yogurt
  • c raspberry jam


  • ¼ c butter softened
  • ½ c flour
  • ¼ c brown sugar firmly packed
  • ½ tsp cinnamon


  • In a small mixing bowl, combine flour, baking powder, baking soda and salt. Set aside.
  • In a mixer with a paddle attachment, beat butter and sugar until well incorporated.
  • Add eggs, lemon zest and vanilla. Mix well.
  • Add dry ingredients and yogurt alternatively into cake batter.
  • Pour half of the batter into a 9" round cake pan.
  • Put raspberry jam in a microwave-safe bowl for about 45 seconds or until smooth and pourable; pour jam over batter in the pan, then add the second half of cake batter over the top of the jam.
  • To make the streusel topping, combine all listed ingredients. Using your hands or spoon, mix well.
  • Cover the top of the coffee cake with the streusel and bake at 350 degrees for 30-35 minutes.


Calories: 255kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 162mg | Potassium: 105mg | Fiber: 0g | Sugar: 22g | Vitamin A: 275IU | Vitamin C: 1.2mg | Calcium: 47mg | Iron: 1.2mg