This Raspberry Pecan Coffee Cake is ideal for a leisurely weekend brunch. It features a tender, moist cake scattered with fresh raspberries, topped with a crunchy brown sugar and pecan streusel, and finished with a silky vanilla icing. Serve it warm or at room temperature—either way it’s comforting and delicious.
Raspberry Pecan Coffee Cake
Sunday morning is a favorite time to slow down and enjoy something homemade. This coffee cake pairs beautifully with coffee or a yogurt cup for a complete morning treat. The cake itself is straightforward to prepare and assembles quickly, while the topping gives it a memorable crunch and cinnamon-sweet flavor.
The cake recipe is forgiving: a bit of Greek yogurt or sour cream keeps the crumb tender, while a swirl of fresh raspberries across the batter adds bright fruit flavor and moisture. The brown sugar, cinnamon and chopped pecans baked on top create a caramelized, nutty crust that contrasts nicely with the soft cake beneath. A simple vanilla icing ties everything together and can be drizzled lightly or applied more generously, according to taste.
Why this cake works
This cake combines familiar, pantry-friendly ingredients with fresh raspberries for a bright, seasonal note. The use of oil and a touch of yogurt keeps the cake moist without being heavy. Fresh raspberries bake down just enough to infuse the crumb without turning the whole cake soggy, and the pecan topping adds texture and toasty flavor. The icing brings a sweet, creamy finish and is optional if you prefer a less-sweet dessert.
Raspberry Pecan Coffee Cake
By: Jamie Sherman
You can serve this warm or at room temperature. Store leftovers covered in the refrigerator if keeping more than a day, or on the counter for shorter storage. Use best judgment for freshness.
Servings: 18 servings | Prep: 15 mins | Cook: 1 hr | Total: 1 hr 15 mins
Ingredients
For the Batter
- 2 eggs
- 1 cup milk
- ½ cup oil
- 1 teaspoon vanilla
- ½ cup Greek yogurt (plain or vanilla)
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
For the Topping
- 12 ounces fresh raspberries, halved or quartered
- 2 tablespoons butter, melted
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons flour
- ¼ cup chopped pecans
For the Vanilla Icing
- 1 tablespoon butter
- 1 teaspoon vanilla
- ¾ cup powdered sugar
- 2–3 teaspoons milk
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray or coat with your preferred pan release. Set aside.
- In a large bowl, beat the eggs with an electric mixer for about two minutes. Add the milk, oil, vanilla and Greek yogurt, mixing until combined.
- Stop the mixer and add the flour, sugar, baking powder, salt and baking soda. Mix just until everything is well combined and a smooth batter forms.
- Pour the batter into the prepared pan and spread it evenly.
- Arrange the raspberries over the top of the batter. Using a knife, gently swirl the berries in an “S” pattern one way, then rotate the pan a quarter turn and make another “S” to distribute them evenly without over-mixing.
- In a medium bowl, stir together the melted butter, brown sugar, cinnamon, flour and chopped pecans to form the topping. Spoon the topping evenly over the batter and raspberries.
- Bake in the preheated oven for 55–60 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edge and remove the springform ring. Let the cake cool further on a rack while you prepare the icing.
- For the icing: Melt the tablespoon of butter. Stir in the vanilla. Gradually whisk in the powdered sugar; it will be crumbly at first. Add milk one teaspoon at a time until the icing is smooth and pourable. Drizzle the icing over the cooled or slightly warm cake.
- Slice and serve. Enjoy!
Notes
- If you don’t have Greek yogurt, sour cream is an excellent substitute and will produce a similarly tender crumb.
- Fresh berries work best; frozen raspberries may release more moisture—if using frozen, do not thaw and consider reducing the milk by a tablespoon to compensate.
- To make the cake ahead, keep it wrapped tightly and refrigerate. Bring to room temperature before serving for best texture.
Nutrition
Nutrition information is an approximation.
Per serving (approx.): Calories: 304 kcal; Carbohydrates: 49 g; Protein: 4 g; Fat: 11 g; Saturated Fat: 2 g; Fiber: 2 g; Sugar: 30 g; Sodium: 152 mg; Calcium: 62 mg; Iron: 1 mg.
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