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Raspberry Coffee Cake

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A delightful treat combining sweet and tangy raspberries with a fluffy cake, perfect for breakfast or a coffee break.

Ingredients

Scale
  • 1 cup fresh raspberries or frozen, thawed and drained
  • 3 tablespoons brown sugar for coating raspberries
  • 1 cup unbleached all-purpose flour, spooned and leveled
  • ⅓ cup granulated sugar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup sour cream or plain Greek yogurt
  • 3 tablespoons salted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • ¼ cup chopped pecans, lightly toasted
  • ¼ cup powdered sugar, sifted
  • 1½ teaspoons milk or water
  • ¼ teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish lightly.
  2. Mix raspberries with brown sugar in a small bowl and set aside.
  3. Whisk together flour, granulated sugar, baking soda, and salt in a large bowl.
  4. Combine egg, sour cream, melted butter, and vanilla extract in another bowl until smooth.
  5. Fold the wet ingredients into the dry ingredients until just moistened.
  6. Pour half of the batter into the prepared baking dish, spreading it evenly.
  7. Distribute the sugared raspberries over the first layer of batter.
  8. Spoon the remaining batter in dollops over the berries.
  9. Sprinkle chopped pecans over the top.
  10. Bake for 25-30 minutes, checking with a toothpick for doneness.
  11. Allow cooling in the pan for at least 15 minutes.
  12. Whisk together powdered sugar, milk, and vanilla to create the glaze.
  13. Drizzle the glaze over the cake before serving.

Notes

Enjoy warm or at room temperature; can be served with whipped cream or vanilla ice cream.

Nutrition

Keywords: raspberry coffee cake, dessert, brunch, easy baking, homemade cake

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