Description
This Raspberry Coffee Cake is buttery, soft and moist and filled. The cake is topped with delicious fresh raspberries that get jammy when baked, and a buttery streusel. The cake takes minutes to mix together and can be made without a handheld or stand mixer.
Ingredients
- 3 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup plain yogurt
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Crumble Topping
- 6 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups fresh raspberries
Icing
- 3/4 cup powdered sugar
- 2 tablespoons whole milk or heavy cream
Instructions
1. Preheat oven to 350F. Spray an 8-inch springform pan (I recommend springform as it makes it easier to remove the cake from the pan), or 8-inch cake pan with nonstick spray. Line the bottom of the pan with parchment paper.
2. In a large bowl, add butter, oil, sugars, eggs, yogurt and lemon zest. Whisk to combine. Add in flour, baking powder, baking soda and salt. Whisk just until combined. Pour the batter into the prepared pan.
3. In a medium size bowl, make the crumble topping. Add flour, sugar, cinnamon and butter. Use a fork to claw and combine the ingredients together until the mixture is in clumps.
4. Sprinkle the raspberries over top of the cake, then sprinkle the crumble topping over top of the raspberries.
5. Bake in preheated oven for 42-48 minutes. Keep an eye on the cake as the oven times can vary. The cake will be done when a toothpick inserted into the center comes out clean. Remove cake from oven and allow to fully cool.
6. Make the Icing. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake. Enjoy!
- Prep Time: 10
- Cook Time: 42
- Category: Breakfast/Dessert
- Method: Oven
- Cuisine: American