• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Heather's Homemade Kitchen logo
  • Home
  • All Recipes
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Breakfast

    Raspberry Coffee Cake

    March 31, 2021 | Updated April 21, 2021 | Heather

    JUMP TO RECIPE RATE RECIPE
    Slices of raspberry coffee cake on white round plate with bite on fork and on spatula.

    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!

    Top view of Raspberry Coffee cake slice on white round plate with fork.

    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

    1. 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.
    2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
    3. In a small mixing bowl, whisk together the egg, yogurt, butter and vanilla.
    • Raspberries with brown sugar in small glass bowl.
    • Wet ingredients in mixing bowl with whisk and drizzle of vanilla extract.
    1. Add the wet ingredients to the dry and stir just until mixed and moistened.
    2. 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.
    • Wet ingredients being poured into large mixing bowl with dry ingredients.
    • Half of the coffee cake batter spread into a white 8x8 baking dish.
    1. Top evenly with the sugared raspberries.
    2. Drop remaining dough by spoonfuls over the berries, spreading the dough with your hands a bit but leaving some fruit to peek through.
    3. Sprinkle pecans evenly over the top.
    4. Bake for 25-30 minutes or until a toothpick comes out clean.
    • Sugared raspberries on top of coffee cake batter in white 8x8 baking dish.
    • Coffee cake batter on top of sugared raspberries in 8x8 white baking dish.
    1. Cool for at least 15 minutes.
    2. While cake is cooling whisk together the powdered sugar, milk and vanilla.
    3. After cake has cooled, drizzle with icing.
    • Mixed icing for raspberry coffee cake.
    • Baked raspberry coffee cake with icing drizzled on top.

    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

    Can I use a 9x13 baking dish when making coffee cake?

    Yes, you will have to double the recipe but cook time should remain the same.

    How to store coffee cake?

    Store any leftover coffee cake at room temperature tightly covered.

    Can frozen raspberries be used in coffee cake?

    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.

    Slice of Raspberry coffee cake on white round plate with bite on fork.

    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 slice on spatula being dished out of baking dish.
    Print Recipe Pin Recipe
    No ratings yet

    Raspberry Coffee Cake

    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.
    Course: Breakfast, Dessert, Snack
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Plus Cooling: 15 minutes minutes
    Servings: 9
    Author: Heather
    Prevent your screen from going dark

    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.

    Video

    Nutrition

    Serving: 1piece | Calories: 187kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 140mg | Potassium: 62mg | Fiber: 2g | Sugar: 16g | Vitamin A: 157IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
    Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!
    Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!

    More Breakfast Recipes

    • Close up top view of summer fruit salad in white serving bowl.
      Summer Fruit Salad
    • Close up side view of peanut butter chocolate chip pancakes stacked on plate with pat of butter and maple syrup.
      Peanut Butter Chocolate Chip Pancakes
    • Close up side view of four cottage cheese pancakes stacked on white round plate topped with maple syrup and berries.
      Cottage Cheese Protein Pancakes
    • Top view of cranberry scones arranged and layered on parchment paper.
      Cranberry Scones

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Heather.

    Hi! I’m Heather, I create and develop easy, from scratch recipes that are family friendly! I especially love to make cookies!

    More About Me...

    Easter Recipes

    • Party potatoes in casserole dish with wood serving spoon.
      Party Potatoes Recipe
    • Homemade carrot cake on white cake stand.
      Homemade Carrot Cake
    • Easy roasted carrots on sheet pan and some on a serving spatula.
      Easy Roasted Carrots
    • Crock pot honey ham in crock pot.
      Crock Pot Honey Ham

    Cookie Recipes

    • Chocolate chip m&m cookies on wire rack in in pile in front of rack with one cookie cut in half.
      Chocolate Chip and M&M Cookies
    • Pile of peanut butter chocolate chip cookies.
      Peanut Butter Chocolate Chip Cookies
    • Frosted lucky cookie layered on top of another cookie.
      Frosted Lucky Cookies
    • Triple chocolate chip cookies staggered and layered on parchment paper.
      Triple Chocolate Chip Cookies

    Popular Recipes

    • Close up side view of Oven roasted BBQ chicken slices.
      Oven Roasted BBQ Chicken
    • Close up top view of skillet mexican street corn garnished with lime wedges in cast iron skillet with wooden serving spoon on the side.
      Skillet Mexican Street Corn
    • Chicken dumpling soup in white bowl in front of red pot of soup.
      Chicken Dumpling Soup
    • Best Ever Egg Bake

    Footer

    ↑ back to top

    Disclosure - Privacy Policy - Terms and Conditions | About

    As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.

    Copyright © 2025 - Heather's Homemade Kitchen - Seasoned Pro theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required