Easy Raspberry Coffee Cake
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Easy Raspberry Coffee Cake is one of my mom’s award-winning recipes! With the tender crumb, pops of tart raspberries, and buttery, crunchy streusel, it’s perfect for brunch, a sweet afternoon treat, or whenever you want something simple, nostalgic, and absolutely delicious. It’s sure to be a hit at your house, too.
“Have made it at least 8 times in 2 years. Absolutely awesome each time!”
Why This Recipe is a Keeper!
My siblings and I grew up with something sweet on the counter all the time because Mom was always experimenting.
She was an amazing baker and won numerous awards, including a finalist spot in the Pillsbury Bake-Off — not once, but twice! Pillsbury limits to three the number of times you can be a finalist. My mother tried and tried to win that third try at the grand prize until she could no longer.
This Easy Raspberry Coffee Cake didn’t get her to Pillsbury, but it was a finalist in the 1990 Wisconsin Berry Recipe Contest. When we have overnight guests, this is one of my go-to recipes. It’s a tried-and-true favorite that’s stood the test of time and is sure to be a hit at your house, too.
How to Make Easy Raspberry Coffee Cake:
Recipe Ingredients:
Here’s everything you’ll need to make this raspberry coffee cake recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- All-Purpose Flour: Use bleached or unbleached. My mother always used bleached; I always use unbleached. Bleached flour is softer and finer-grained, which always makes it perfect for cakes. Unbleached flour will yield a slightly denser cake.
- Oil: Use any neutral-flavored oil, such as canola or vegetable.
- Frozen Raspberries: Because my father grew beautiful raspberry bushes that were always loaded with fruit, my mother always had an abundant supply of frozen raspberries.
- Greek Yogurt: Greek yogurt was just becoming popular when Mom created this recipe, so she was right on trend. Use full-fat, or 5% Greek yogurt.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees.
- Spray an 11 x 7-inch baking pan with cooking spray, then dust with flour. Set aside.
- Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
- Combine the yogurt, egg and vanilla extract in a small bowl.
- Pour the oil into the yogurt mixture. (You don’t need to stir it yet.)
- Add yogurt/oil to the dry ingredients …
- … and stir until combined, being careful not to overmix.
- Pour into the prepared pan and gently smooth the top.
- Sprinkle the raspberries over the batter.
- Combine the flour, sugar, pecans and butter in a small bowl and mix until crumbly.
- Sprinkle over the top of the raspberries.
- Bake for 35 to 40 minutes. Let cool to room temperature before cutting. Garnish with fresh raspberries if desired.
Chef Tips and Tricks:
- If you’re tempted not to drain the raspberries, resist the temptation. I tried it that way and ended up with a purple-topped coffee cake, and the lovely streusel topping was consumed by all the purple. The raspberries must be drained after thawing.
- Besides the fact that this cake always works for a non-baker like me, I think it tastes better when it sits overnight, so it’s perfect for you and your guests to enjoy with coffee in the morning.
Recipe FAQs:
Yes! You can use frozen strawberries, blueberries, or blackberries. Drain them as you would the raspberries.
Yes, you can do it in a bundt pan, according to a reader. Put the nuts in first, then the berries, and then the batter. Bake at 350 degrees and keep an eye on doneness. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Store it covered on the counter. In fact, I think it’s better the next day, so it’s perfect for baking ahead of time.
More amazing berry desserts YOU’LL love!
- Blueberry Crumble Bars
- Grilled Pound Cake with Balsamic Macerated Strawberries and Mascarpone Cream
- Raspberry Ricotta Cake with Almonds
Get all my baking recipes at Desserts and Breads – From A Chef’s Kitchen.
Easy Raspberry Coffee Cake
Ingredients
Cake
- Cooking spray
- 1 3/4 cups all-purpose flour, plus more for pan
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt, full fat
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canola oil, or vegetable oil
- 1 bag (10-ounce) frozen raspberries, thawed and drained
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup chopped pecans
- 2 tablespoons butter, softened
- Fresh raspberries, for garnish, optional
Instructions
- Preheat oven to 350 degrees. Spray an 11 x 7-inch baking pan with cooking spray, then dust with flour. Set aside.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Combine the yogurt, egg, and vanilla extract in a small bowl. Pour the oil into the yogurt mixture. (You don't need to stir it yet.)
- Add the yogurt/oil to the dry ingredients and stir until combined, being careful not to overmix. Pour into the prepared pan and gently smooth the top.
- Sprinkle the raspberries over the batter.
- STREUSEL TOPPING: Combine flour, sugar, pecans, and butter in a small bowl, and mix until crumbly. Sprinkle over the top of the raspberries.
- Bake for 35 to 40 minutes. Let cool to room temperature before cutting.
- Garnish with fresh raspberries if desired.
Notes
- You can use frozen strawberries, blueberries, or blackberries in place of raspberries. Drain them as you would the raspberries.
- Don’t skip draining the raspberries—I tried it and ended up with a purple-topped cake that swallowed the streusel. Thaw, then drain well.
- This cake is foolproof (even for non-bakers) and actually tastes better the next day, making it perfect for baking one day and serving with morning coffee the next.
- Store covered at room temperature.
- Wrap securely and freeze for 1-2 months.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Another winner! We used frozen mixed berries and it is my new favorite coffee cake. Better than any bakery product! Thanks Carol so glad you shared your mother’s legacy!
Hi, Jim, Thanks so very much and happy you love this recipe! My mom would be so happy; she worked so hard on her cooking contest entries. Appreciate you taking the time to come back and comment and rate.