This Raspberry Pecan Coffee Cake is ideal for a leisurely weekend brunch. It features a tender, moist cake studded with raspberries and finished with a crunchy pecan-brown-sugar topping and a simple vanilla glaze.
This post includes my own opinions and a recipe I love to serve on Sunday mornings.
Raspberry Pecan Coffee Cake
My family looks forward to Sunday breakfast because it’s the one day I really take time to cook. Favorites around here include sausage gravy and biscuits, omelets with hash browns, waffles or pancakes — and of course, coffee cake. Even if you prefer a quick weekday breakfast, this coffee cake makes a great weekend treat and keeps well for a day or two.
I like keeping quick and easy breakfasts on hand for the week, and while shopping I discovered some new breakfast options that inspired this coffee cake. A Raspberry Pecan flavor combination is one of my favorites, and it translates beautifully to this cake.
If you want to pair this cake with a quick breakfast cup during the week, look for multigrain yogurt/granola cups in stores — they complement the cake nicely. But the cake itself makes a beautiful centerpiece for a Sunday brunch or a special breakfast with friends.
Flavor pairing idea
The Raspberry Pecan topping provides a lovely contrast of tart berries and sweet, nutty crumbs. Serve a slice warm or cooled to room temperature — both are delicious. Leftovers keep well in a covered container; refrigerate if storing for more than a day.
The topping bakes to a crunchy finish, and the simple vanilla icing adds a sweet touch without overpowering the raspberries and pecans.
Below is the complete recipe with ingredients and step-by-step instructions so you can recreate this coffee cake at home.
Raspberry Pecan Coffee Cake
Ingredients
For the Batter
- 2 eggs
- 1 cup milk
- ½ cup oil
- 1 teaspoon vanilla
- ½ cup Greek yogurt, plain or vanilla
- 3 cups flour
- 1 cup 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 brown sugar, packed
- 2 teaspoons 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
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Preheat the oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray or coat with pan release. Set aside.
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In a large bowl, beat the eggs with an electric mixer about two minutes. Add the milk, oil, vanilla, and Greek yogurt. Mix until blended. Stop the mixer and add the flour, sugar, baking powder, salt, and baking soda. Mix until the batter is smooth and well combined.
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Pour the batter into the prepared pan and set aside.
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Arrange the raspberries over the batter. With a knife, gently swirl in an “S” shape, then rotate the pan a quarter turn and make another “S” to distribute the berries without overmixing.
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In a medium bowl, combine the melted butter, brown sugar, cinnamon, flour, and chopped pecans. Spoon the topping evenly over the batter and raspberries.
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Bake for 55–60 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs. Allow the cake to cool for 10 minutes, then run a knife around the edge and release the springform. Remove the side of the pan.
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While the cake cools, prepare the icing: melt the butter, stir in the vanilla, then whisk in the powdered sugar. Add milk one teaspoon at a time until the glaze reaches a smooth, drizzleable consistency. Drizzle over the cooled cake.
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Slice and serve. Enjoy!
Notes
- If you don’t have Greek yogurt, sour cream is a great substitute.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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