Easy Raspberry Coffee Cake
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!
Servings: 8 -10
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
STORAGE:
- Store covered at room temperature.
- Wrap securely and freeze for 1-2 months.
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