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Easy Raspberry Coffee Cake cut into pieces with pie server picking one up.
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4.47 from 45 votes

Easy Raspberry Coffee Cake

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:
  • You can use frozen strawberries, blueberries, or blackberries in place of raspberries. Drain them as you would the raspberries.
 
TIPS:
  • 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.
 
STORAGE:
  • Store covered at room temperature.
 
FREEZER-FRIENDLY:
  • Wrap securely and freeze for 1-2 months.

Nutrition

Serving: 1 | Calories: 440kcal | Carbohydrates: 58g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 311mg | Potassium: 77mg | Fiber: 2g | Sugar: 33g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 2mg