Raspberry Coffee Cake

    1 hour 50 minutes

    A delicious coffee cake, good for dessert or just as a snack. You can also try using blueberries or blackberries in the recipe if you prefer.

    35 people made this

    Serves: 8 

    • Cake
    • 1 cup (125g) plain flour
    • 1/3 cup (65g) white sugar
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 egg
    • 1/2 cup reduced-fat plain yoghurt
    • 2 tablespoons butter, melted
    • 1 teaspoon vanilla essence
    • 3 tablespoons brown sugar
    • 1 cup fresh or frozen raspberries
    • 1 tablespoon slivered almonds
    • Glaze
    • 1/4 cup (30g) icing sugar
    • 1 teaspoon milk
    • 1/4 teaspoon vanilla essence

    Preparation:15min  ›  Cook:35min  ›  Extra time:1hour cooling  ›  Ready in:1hour50min 

    1. Cake:Preheat oven to 180 degrees C. Lightly coat a 20cm round cake tin with cooking spray.
    2. Sift together the flour, sugar, baking powder, bicarb soda and salt in a large bowl. In a separate bowl whisk together the egg, yoghurt, butter and vanilla essence. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
    3. Pour 2/3 of the batter into the cake tin and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
    4. Bake in preheated oven until cake springs back when lightly touched; 35 to 40 minutes. Set aside to cool.
    5. Glaze: Stir together the sugar, milk and vanilla essence until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.

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    Reviews and Ratings
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    Reviews in English (34)


    I was surprised by the bad reviews. I just took the second one of these out of the oven, and wanted to see if anyone tried other fruits. This is truly delicious. Yes, the batter is thick. I used light sour cream instead of the yogurt, because I had it on hand. The secret is to barely mix the wet ingredients into the dry. Then use a spoon to spread the batter in the pan. I also drizzled the glaze on as soon as getting the cake out of the oven. This is yummy either hot, or room temp. Delicious and beautiful!  -  09 Jul 2006  (Review from Allrecipes USA and Canada)


    Perhaps the poor reviews came from those less experienced with this type of old-timey fruit dessert, like a slump, a pandowdy or a slumgullion; the dough is supposed to be "glumpy." As for me, I used vanilla yogurt (I had it on hand) and thus the cake was extra vanilla-y! I did bake it several minutes longer, but I like my cakes a bit more browned. I used frozen raspberries, my stash from last summer's fence row harvest, and I'm delighted with the results.  -  22 Nov 2008  (Review from Allrecipes USA and Canada)


    I thought this was a fabulous coffee cake! The ingredients were perfectly balanced, and it's a wonderful treat for those that choose to eat healthier. Obviously the bad reviews came from those who don't follow directions very well, as it turned out beautifully for me.  -  03 Mar 2007  (Review from Allrecipes USA and Canada)