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Easy Raspberry Coffee Cake is one of my mom's award-winning recipes!



Total time

60 minutes




  • cooking spray
  • 1¾ cups all-purpose flour plus more for pan
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain Greek yogurt  (full fat)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1 bag (10-ounce) frozen raspberries (thawed and drained)
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ cup chopped pecans
  • 2 tablespoons butter (softened)


  1. Preheat oven to 350 degrees.  Spray an 11 x 7-inch baking pan with cooking spray, then dust with flour.  Set aside.
  2. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
  3. Combine yogurt, egg and vanilla extract in a small bowl.  Pour oil into the yogurt mixture.  (You don't need to stir it.)
  4. Add yogurt/oil to the dry ingredients and stir until combined, being careful not to overmix.  Pour into prepared pan and gently smooth the top.
  5. Sprinkle raspberries over batter.
  6. Combine flour, sugar, pecans and butter in a small bowl and mix until crumbly.  Sprinkle over the top of the raspberries.
  7. Bake for 35 to 40 minutes.

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