For a richer flavor, use browned butter instead of melted butter. If using frozen raspberries, do not thaw them before tossing with the brown sugar to prevent the color from bleeding into the batter. Feel free to substitute other berries, such as blueberries or blackberries, for the raspberries. For a nutty flavor, toast the slivered almonds lightly before sprinkling them over the cake. Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
Berry Good Coffee Cake
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS154
Elevate your brunch game with this delightful coffee cake, bursting with the tangy sweetness of raspberries. A moist, tender crumb complements the bright berries, finished with a delicate vanilla glaze for the perfect touch of elegance.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol32 mg
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Fiber2 g
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Protein4 g
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Saturated Fat2 g
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Sodium177 mg
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Sugar19 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with nonstick cooking spray. (5 minutes)
02 Step
Recipe View In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt. (5 minutes)
03 Step
Recipe View In a separate bowl, whisk together the egg, yogurt, melted butter, and 1 teaspoon of vanilla extract. (3 minutes)
04 Step
Recipe View Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. (5 minutes)
05 Step
Recipe View In a small bowl, gently toss the raspberries with the brown sugar. (2 minutes)
06 Step
Recipe View Pour 2/3 of the batter into the prepared cake pan. Sprinkle evenly with the sugared raspberries and slivered almonds. Spoon the remaining batter over the raspberries, gently spreading to cover. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. (35-40 minutes)
08 Step
Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
09 Step
Recipe View While the cake is cooling, prepare the glaze: In a small bowl, whisk together the confectioners' sugar, milk, and 1/4 teaspoon of vanilla extract until smooth and lump-free. Add more milk, 1/2 teaspoon at a time, if needed to reach desired consistency. (3 minutes)
10 Step
Recipe View Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set before serving. (5 minutes)
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Shane Schumm
Apr 18, 2025I substituted blueberries for the raspberries, and it was just as delicious! This recipe is very versatile.
Ceasar Marquardt
Feb 28, 2025This coffee cake is amazing! The raspberries are so flavorful, and the glaze is the perfect sweetness.
Chris Frami
May 6, 2024I made this for a brunch with friends, and everyone raved about it! It's definitely a crowd-pleaser.
Augusta Mckenzie
Feb 13, 2024The cake was a little dense, so next time I'll be careful not to overmix the batter.