This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
This Raspberry Coffee Cake recipe is an easy delicious treat that has a nice tender crumb, is filled with juicy raspberries, pecans and drizzled with a sweet vanilla glaze. A perfect treat that is best served with coffee, but delicious anytime of the day.
Raspberry Coffee Cake is definitely sweet, but totally worth it. It is simple to whip up and doesn't take much time to get in the oven. It is tender and soft thanks to the sour cream, has the prefect amount of crunch thanks to the pecan topping and is just sweet enough with a delicious glaze topping.
This recipe is the perfect excuse to have cake for breakfast! It's called coffee cake after all. Just to clarify, there is no coffee in this cake. They are called coffee cake because it is best served with coffee. There may be more to the story but that's the basic gist of it. Enjoy this cake for breakfast with some coffee or tea, have it as a snack or better yet save it for dessert! It is so good anytime of the day!
This post was originally posted on 07/14/2015 and updated on 03/31/2021.
Raspberry Coffee Cake Ingredients
- Raspberries
- Brown Sugar
- Egg
- Sour Cream
- Salted Butter
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Sugar
- Baking Soda
- Salt
- Chopped Pecans
- Powdered Sugar
- Milk
Substitution Suggestions
- Raspberries: This coffee cake will work with any berry you like: blueberries, blackberries, or strawberries are good options. A mix of berries would be divine. You can use frozen or fresh berries either thawed or not, they will work both ways.
- Sour Cream: Plain Greek yogurt is a good substitute.
- Vanilla Extract: Almond extract would make a great substitute especially if you top the cake with chopped or sliced almonds.
- All Purpose Flour: Whole wheat flour can be substituted. The cake will be darker in color and just a touch dense, but it will add a nice nutty flavor.
- Chopped Pecans: Use your favorite nut. I actually really love walnuts and use those most of the time. If you need a nut free version you can omit them completely.
How to Make Easy Raspberry Coffee Cake Recipe
- In a small bowl combine the berries and brown sugar, set aside. If using frozen berries, add the sugar to the berries before adding to the cake. When using thawed berries, drain them before mixing with brown sugar.
- In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
- In a small mixing bowl, whisk together the egg, yogurt, butter and vanilla.
- Add the wet ingredients to the dry and stir just until mixed and moistened.
- Spoon half of the batter into a greased 8x8 baking dish and spread to cover the bottom using a rubber/silicone spatula or your hands.
- Top evenly with the sugared raspberries.
- Drop remaining dough by spoonfuls over the berries, spreading the dough with your hands a bit but leaving some fruit to peek through.
- Sprinkle pecans evenly over the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool for at least 15 minutes.
- While cake is cooling whisk together the powdered sugar, milk and vanilla.
- After cake has cooled, drizzle with icing.
Can Raspberry Coffee Cake be Made Ahead of Time?
Yes for sure. This coffee cake recipe can be fully made, and then stored on the counter tightly covered for 2-3 days until ready to serve. Leftover cake is delicious when served warm. Reheat slices in the microwave for 15-30 seconds.
FAQs About Raspberry Coffee Cake
Yes, you will have to double the recipe but cook time should remain the same.
Store any leftover coffee cake at room temperature tightly covered.
Absolutely! Use the berries frozen and toss them with the brown sugar right before adding to the cake batter. Or if they are thawed berries, drain them first then toss them with brown sugar and continue with recipe directions.
More Breakfast Recipes the Family Loves:
- Chocolate Chip Waffles
- Homemade Buttermilk Pancakes
- Favorite French Toast
- Banana Belgian Waffles
- Best Ever Egg Bake
- Whole Wheat Banana Pancakes
- French Toast Casserole
- Ham & Cheese Mini Frittatas
Raspberry Coffee Cake
Ingredients
- 1 cup fresh raspberries, or frozen
- 3 tablespoons brown sugar
- 1 cup unbleached all purpose flour
- ⅓ cup sugar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 egg
- ½ cup sour cream, or plain Greek yogurt
- 3 tablespoons salted butter, melted
- 1 teaspoon pure vanilla extract
- ¼ cup chopped pecans
Glaze
- ¼ cup powdered sugar
- 1½ teaspoons milk, or water
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine the berries and 3 tablespoons brown sugar. Set aside.
- In a large mixing bowl, combine flour, sugar, baking soda, and salt.
- In a small mixing bowl, whisk together the egg, sour cream, butter and vanilla.
- Stir wet ingredients into dry ingredients just until mixed and moistened.
- Scoop half of the batter into a greased 8x8 baking dish and spread to cover the bottom using a rubber/silicone spatula or your hands.
- Top evenly with the sugared raspberries.
- Drop remaining dough by spoonfuls over the berries, spreading the dough with your hands a bit but leaving some fruit to peek through.
- Sprinkle nuts evenly over the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool for at least 15 minutes.
- While cake is cooling whisk together the powdered sugar, milk and vanilla.
- Once cake is cooled, drizzle with icing.
Leave a Reply