Easy Raspberry Coffee Cake

4.49 from 47 votes
1 hour
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Easy Raspberry Coffee Cake is one of my mom’s award-winning recipes!  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!”

Photo of Easy Raspberry Coffee Cake in white baking pan, cut into pieces with silver server.

My siblings and I grew up with something sweet on the counter all the time because Mom was always experimenting.  Even though I learned a lot from her, I wish I would have paid more attention when she baked!

She was an amazing baker and won numerous awards including being a finalist 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 was no longer able.

This Easy Raspberry Coffee Cake didn’t get her to Pillsbury, but it was a finalist in the 1990 Wisconsin Berry Recipe Contest.

Photo of Easy Raspberry Coffee Cake on white wooden background with light blue napkin and silver server.

I don’t bake very often because it’s just my husband and me and we do NOT need to be eating a lot of sweets and desserts.  However, when we have guests, this is one of my go-to recipes.  Even I can’t mess this recipe up even though I tried!

Mom’s recipe calls for thawing and draining the raspberries.  The way I messed it up was to skip the thawing and draining part.

Big mistake.  I ended up with a very purple-topped coffee cake and the lovely streusel topping was consumed by all the purple.  Because of all that unsweetened raspberry stuff going on, the coffee cake turned out somewhat tart.

Mom always knew best and she knew best with this Easy Raspberry Coffee Cake!

Photo of Easy Raspberry Coffee Cake cut into pieces looking straight on with silver server about to remove a piece.

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!

Photo of one piece of Easy Raspberry Coffee Cake on napkin with pan of coffee cake in the background.

More amazing berry desserts you’re sure to love!

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Easy Raspberry Coffee Cake in white rectangular baking pan, cut into pieces with silver server.

Easy Raspberry Coffee Cake

4.49 from 47 votes

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By: Carol | From A Chef’s Kitchen
Easy Raspberry Coffee Cake is one of my mom’s award-winning recipes!  A finalist in the 1990 Wisconsin Berry Recipe Contest, it’s sure to be a hit at your house, too!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 8 -10
Calories 440 kcal

Ingredients
  

  • 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 canol oil - or vegetable oil
  • 1 bag (10-ounce) frozen raspberries - thawed and drained
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons butter - softened

Instructions
 

  • 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 yogurt, egg and vanilla extract in a small bowl. Pour oil into the yogurt mixture. (You don’t need to stir it.)
  • Add yogurt/oil to the dry ingredients and stir until combined, being careful not to overmix. Pour into prepared pan and gently smooth the top.
  • Sprinkle raspberries over batter.
  • 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.

Notes

Store covered at room temperature.

Nutrition

Serving: 1 | Calories: 440kcal | Carbohydrates: 58g | Protein: 8g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 311mg | Potassium: 77mg | Fiber: 2g | Sugar: 33g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating




24 Comments

  1. 5 stars
    I tried this in a bundt pan – putting the nuts in first, then the berries and then the batter and it came out really well. I also added just a whiff of nutmeg to the nuts and a whiff of cinnamon to the batter. This is a big hit with the family!

  2. 5 stars
    I’ve made this as the recipe states but use parchment. Have made it at least 8 times in 2 years. Absolutely awesome each time! Thank you!

    1. Hi, Nancy, Thanks so very much!! So happy you enjoy so much and my mom would be thrilled! Parchment is definitely a great solution for so many things. Thanks again!

  3. 5 stars
    This is a great recipe. I used fresh raspberries from our woods. Didn’t have any Greek yogurt but used regular whole milk yogurt. It turned out awesome. My husband loved it also. Thanks.

    1. Hi, Patti, Thanks so very much and so happy you enjoyed! My mom would be so happy, too. How fantastic you have fresh, wild raspberries! Thanks again!

  4. Could I substitute fresh strawberries for the frozen raspberries? Maybe if I macerated them with sugar first?

    1. Hi, Diana, Thanks so much for your question. I haven’t tried that but I think it should work. I wouldn’t do it for long because they can turn soupy quickly–just to soften them up. Thanks again and please let me know how it goes!

  5. Hello! Can I substitute the yogurt for heavy cream or something like that? I don’t like using Greek yogurt in my baking. Thank you!

    1. Hi, Frannie, It’s that way around my house, too, sometimes! My mom was trying to do healthier things later in her life which is why she used the Greek yogurt. I hope you enjoy it when you get that yogurt! Thanks so much!

  6. Hi Carol,
    Just wanted to thank you for this recipe. I made it the other evening as part of a ‘pot luck’ and it was a big hit! Best, Anne

  7. Your mom sounds like she was such an amazing baker, lucky you!!! My mother also baked a lot but I didn’t pay too much attention, now I wish I did! This raspberry coffee cake sounds like a dream, great recipe and post 🙂

    1. Hi, Albert! She was phenomenal and although I can’t go back, I have all her original recipes so I can always make them and feel like I’m with her. Thanks so much!

  8. 5 stars
    Carol this cake looks so delicious! I love baking with Greek yogurt and have some in the fridge just for this cake! Black raspberries grew wild up the length of our driveway to the back of the farm where the pig barn was. So we love anything raspberry and this cake looks so wonderfully moist and perfect for the upcoming holiday weekend!

    1. Aww… Thanks, Jessica! Yes, you and I have that farm baking thing going on. I linked to your Blueberry Crumble Cake which is AMAZING!

  9. 5 stars
    Carol this cake looks so delicious! I love baking with Greek yogurt and have some in the fridge just for this cake! Black raspberries grew wild up the length of our driveway to the back of the farm where the pig barn was. So we love anything raspberry and this cake looks so wonderfully moist and perfect for the upcoming holiday weekend!

  10. 5 stars
    Carol this cake looks so delicious! I love baking with Greek yogurt and have some in the fridge just for this cake! Black raspberries grew wild up the length of our driveway to the back of the farm where the pig barn was. So we love anything raspberry and this cake looks so wonderfully moist and perfect for the upcoming holiday weekend!