Easy Raspberry Coffee Cake is one of my mom’s award-winning recipes! It’s sure to be a hit at your house, too!
I’ve told you once or twice how I did not inherit my mother’s baking ability. 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.
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!
Besides the fact that this cake always works for a non-baker like me, I think it tastes better when it sits overnight–making it perfect for you and your guests to enjoy with coffee in the morning!
Want more amazing berry desserts? Try my:
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- 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 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
- 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.
Amount Per Serving: Calories: 378Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 26mgSodium: 269mgCarbohydrates: 49gFiber: 3gSugar: 27gProtein: 6g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.