Triple Ginger Raspberry Coffee Cake

sprinkling powdered sugar on coffee cake
Slices of Triple Ginger Coffee Cake

How to Eat a Poem
Don’t be polite.
Bite in.
Pick it up with your fingers and lick the juice that
may run down your chin.
It is ready and ripe now, whenever you are.

You do not need a knife or fork or spoon
or plate or napkin or tablecloth.

For there is no core
or steam
or rind
or pit
or seed
or skin
to throw away.
-Eve Merriam


Nicole Gulotta, of the blog Eat This Poem, has a cookbook, where both the poem above and the ginger coffee cake below are found. It’s a lovely book, filled with poetry and recipes and thoughtful musings, much like her site.

I’ve met Nicole a few times over the years and have followed her progress on this book; it’s been years of work and a labor of love. I highly recommend putting it on your wish list. I especially love the poem above, and have found a handful of other poets I need to check out.

There are many recipes I am eager to try as well, but, I just can’t help myself and gravitated first towards the baking section (this is the case in any cookbook I pick up).

I started with this Ginger Coffee Cake.

Nicole’s version has pears but I used raspberries, in hopes that the usually warm April we’ve been having is here to stay. My family agreed it was delicious.

Plated Slices of Ginger Coffee Cake

A few other things

I can’t get enough of this song.

Turntable Kitchen’s Sounds Delicious is in full swing (every month you receive an exclusive, limited-edition 12? vinyl record featuring an artist covering a full-length album of their choice). I received the first LP: Yumi Zouma covering Oasis’ What’s the Story Morning Glory, and it is so good!

The Blackberry White Chocolate Cake from my book found its way into the Sunday Times, Ireland this month, which was very exciting. You can view the recipe here (although, you have to sign up to see it – it’s free.)

Yossy used my yellow cake recipe for the base of her Meyer Lemon and Raspberry Cake (her video is lovely!)

Triple Ginger Coffee Cake

More Coffee Cake Recipes:

triple ginger coffee cake cut into slices

Triple Ginger Raspberry Coffee Cake

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
A soft and plush ginger coffee cake with warm spices, studded with raspberries. This cake is finished with a buttery streusel. The perfect brunch cake that's full of flavor.
Sarah Kieffer
No ratings yet
Print Pin Rate


  • 1 cup (156g) whole wheat flour
  • 1 cup (142g) all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 2 teaspoons grated fresh ginger
  • 1/4 cup (57g), 1/2 stick unsalted butter, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 cup (120g) raspberries, fresh or frozen
  • 1/3 cup (64g) finely chopped crystallized ginger

Streusel Topping

  • 1 cup (156g) whole wheat flour
  • 1/2 cup (99g) brown sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • 6 tablespoons (86g) unsalted butter, melted
  • Powdered sugar for dusting


  • Adjust an oven rack to the middle position. Preheat the oven to 350F, and butter and flour a 9-inch round or square cake pan, or a springform pan like I used.
  • In a large bowl, whisk together the whole wheat and all-purpose flours, spices, baking powder, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, and fresh ginger.
  • In a stand mixer fitted with a paddle, beat the butter until soft. Add the sugars and beat on medium until light and creamy, 2-3 minutes. Reduce the speed to low. Add half the dry ingredients followed by half the wet ingredient; repeat, mixing until incorporated. Turn off the mixer and give the batter a stir from the bottom up, incorporating any remaining streaks of flour. Add the raspberries and crystallized ginger; mix by hand until well distributed. Pour the batter into the prepared cake pan and spread evenly.

For the topping:

  • Add all the ingredients except the butter to a small bowl. Slowly pour in the melted butter and use a fork to incorporate until large clumps form and no traces of flour remain. The topping should look damp but not overly wet; lightly press into the cake in an even layer. Bake for 45-50 minutes, until the top is slightly puffed and a toothpick comes out clean. Dust with powdered sugar before serving, if desired.


Recipe from Eat This Poem.
I have the recipe below as written in the book, except I’ve used raspberries instead of pears. If you aren’t a fan of crystallized ginger, you can omit it. The raspberries were very tart here, which I loved, but you may not.
If you have out of season berries, you could toss them in some sugar before stirring into the cake to help sweeten them. I also used all-purpose flour in the streusel instead of whole wheat.
  • Reply
    Tuesday, March 7, 2023 at 12:34 pm

    I made the recipe as written, and found the ginger flavor bitter. Served it with Meyer lemon curd. The combination was lovely and the curd softened the overall flavor. I’m going to give the cake another try, reducing the ground ginger and probably the grated as well.

  • Reply
    Thursday, February 23, 2023 at 12:35 pm

    Looking forward to make this AND your new cookbook!

    A suggestion… I love ginger and regularly use candied ginger in baking. I’m not fond of cutting up candied ginger. Years ago in a recipe I learned a great trick. If your recipe calls for granulated sugar, you can grind up the candied ginger & granulated sugar in a food processor. You can even do it in one of the mini food processors. Then go ahead and follow the recipe, creaming the sugar/ginger with the butter, … You’ll end up more tiny bits of ginger throughout the dish.

  • Reply
    Sunday, June 18, 2017 at 6:51 am

    This cake looks incredibly delicious. I love those flavors. But I think I’ll tone down the spices like you did the first time I make it and see how it goes.

  • Reply
    Tessa | Salted Plains
    Sunday, April 23, 2017 at 10:49 am

    Triple ginger sounds right up my alley, especially paired with raspberries. I now have this book on my wishlist!

  • Reply
    Friday, April 21, 2017 at 10:27 pm

    this cake sounds like the best thing to have on a quiet afternoon, I must get this book!

  • Reply
    Friday, April 21, 2017 at 2:23 pm

    Coffee cake and ginger? YUM! Perfect for brunch or afternoon tea! That book looks so good. I have it on my list:)

  • Reply
    Shelly @ Vegetarian 'Ventures
    Friday, April 21, 2017 at 11:34 am

    Oh man – really wish I had a slice of this right now. I’m excited to meet Nicole when she comes to Indianapolis next month and pick up this book which looks so so so good!

  • Reply
    Abby @ Heart of a Baker
    Friday, April 21, 2017 at 10:22 am

    This book is on my list, it looks amazing! I’m all for more ginger and more coffeecake, this is the perfect start to my weekend 🙂

  • Reply
    Kelsey @ Appeasing a Food Geek
    Friday, April 21, 2017 at 5:41 am

    This book and this cake are giving me real cozy vibes right now in the best possible way! Also I’m about to buy one of those sweatshirts 😉 xoxo

  • Reply
    Thursday, April 20, 2017 at 6:09 pm

    Triple ginger?! Love it!! This looks so good, I’ll definitely have to make it asap. Thanks for sharing, Sarah!

  • Reply
    Thursday, April 20, 2017 at 6:53 am

    Such a dreamy scene. I was just searching for a recipe to use the remaining crystallized ginger in my pantry, so thank you for sharing!

Leave a Reply

Recipe Rating