Raspberry Coffee Cake
Ingredients
Raspberry Coffee Cake
- ½ cup avocado oil or canola or grapeseed oil
- ½ cup plain Greek yogurt or sour cream
- ½ cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- Zest of 1 lemon about 1 tablespoon
- 1 ¾ cups (220g) all-purpose flour or whole wheat pastry flour + 1 tablespoon to prepare the berries
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen raspberries
Streusel Topping
- ⅓ cup (40g) all-purpose flour or whole wheat pastry flour
- 2 tablespoons white sugar
- Large pinch salt
- 2 tablespoons butter softened to room temperature
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking pan with non-stick cooking spray or grease it with butter.
- In a large mixing bowl, whisk the oil, yogurt, applesauce, eggs, vanilla, granulated sugar, packed light brown sugar, and lemon zest together until combined.
- In a small bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together until combined.
- Add the dry ingredients to the wet ingredients and gently fold in until just combined, with a few streaks of flour remaining.
- Add the raspberries to the small mixing bowl and gently toss them with 1 tablespoon of flour until covered.
- Fold the raspberries into the coffee cake batter until just combined.
- Pour the coffee cake into the prepared baking pan.
- Add the flour, sugar, and pinch of salt to a small mixing bowl. Whisk until combined. Add the softened butter and work it in with a fork or your fingers until the mixture looks like small pebbles.
- Sprinkle the streusel mixture over the coffee cake batter.
- Bake the coffee cake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a wire cooling rack for 1-2 hours or until completely cool. Enjoy!
Notes
Storage Directions
- Refrigerating: Cover with plastic wrap or aluminum foil to refrigerate for up to five days, or keep covered at room temperature for up to 3 days.
- Freezing: Transfer to a freezer-safe, airtight container and freeze for up to 3 months. Defrost the cake at room temperature for 2-3 hours or overnight in the fridge.
- Don’t overmix the batter. The batter should be thicker than your average cake batter to support the weight of the raspberries in the mixture. Overmixing also makes the cake heavy and dense. No fun!
- Measure the flour by weight. Or scoop the flour gently into cups and then level off the tops. Don’t scoop the flour directly with the measuring cup; this can increase the amount of flour by up to 15%, making the cake heavy and tough.
- Don’t defrost frozen berries. If using frozen berries, they shouldn't be thawed first. Toss them with the flour while frozen and stir into the batter.
- Toss the berries with flour. We don’t want the berries sinking to the bottom; the flour helps them adhere to the batter, allowing them to suspend instead of sink.
Nutrition
Calories: 279kcalCarbohydrates: 39gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 33mgSodium: 272mgPotassium: 143mgFiber: 4gSugar: 21gVitamin A: 110IUVitamin C: 5mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!
