Air Fryer Raspberry Coffee Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the streusel topping:</li><li class="ingredients-single-item">60g all-purpose flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">60g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120g sour cream (or Greek yogurt)</li><li class="ingredients-single-item">150g fresh raspberries (or frozen, not thawed)</li><li class="ingredients-single-item">For the glaze (optional):</li><li class="ingredients-single-item">60g powdered sugar</li><li class="ingredients-single-item">1-2 tbsp milk</li><li class="ingredients-single-item">1/4 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">18cm (7-inch) round cake pan that fits your air fryer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your air fryer to 160°C (320°F) for about 3 minutes. If your air fryer doesn't have a preheat function, simply run it empty at the cooking temperature for 3 minutes. Meanwhile, line your cake pan with parchment paper, ensuring some excess paper hangs over the sides to help with easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the streusel topping first. In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This texture is crucial for a perfect streusel—if the butter gets too warm, refrigerate the mixture for 10 minutes before using.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the cake batter, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. These dry ingredients are pre-mixed to ensure they'll be evenly distributed throughout the batter, preventing any pockets of leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the room temperature butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the batter, creating a tender, light cake texture. The mixture should turn pale yellow and increase somewhat in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then beat in the vanilla extract. If the mixture appears slightly curdled, don't worry—adding the flour will smooth it out.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream in two additions (beginning and ending with flour). Mix just until combined after each addition. Overmixing at this stage will develop gluten and result in a tough cake, so use a gentle hand.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in 100g of the raspberries using a rubber spatula, being careful not to crush them too much. Some breaking is fine—it will create beautiful swirls of color in your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared pan and smooth the top with a spatula. Scatter the remaining 50g of raspberries over the surface, pressing them in slightly. Then generously sprinkle the streusel topping evenly over the entire cake, gently pressing it into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully place the cake pan in your preheated air fryer basket. Bake at 160°C (320°F) for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Since air fryers vary in heat intensity, check the cake at 20 minutes, covering loosely with foil if the streusel is browning too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once baked, remove the cake from the air fryer and let it cool in the pan for 15 minutes. The cake will continue cooking slightly as it cools, so don't worry if it seems slightly underdone in the very center. Then use the parchment paper overhang to carefully lift it out and transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>If desired, prepare the glaze by whisking together the powdered sugar, milk (start with 1 tablespoon and add more as needed), and vanilla extract until smooth. The consistency should be thick but pourable—it should drizzle slowly from the spoon. Drizzle over the cooled cake just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Slice and serve the coffee cake. It's delicious on its own or with a dollop of whipped cream. Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze individual slices, wrapped well, for up to 3 months.</li></ol>