Raspberry Coffee Cake

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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

Cook Time: 25

Plus Cooling: 15

Servings:

Author: Heather

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

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