Raspberry Pecan Coffee Cake
You may choose to eat this warm ..... or let it cool to room temperature. The choice is yours! Store any leftovers in a covered container - the fridge is best if it will be more than a day - on the countertop should be fine if it will be eaten in less than a day! I am not an expert, though - so use your best discretion!!
Servings: 18 servings
Ingredients
For the Batter
- 2 eggs
- 1 cup milk
- ½ cup oil
- 1 teaspoon vanilla
- ½ cup Greek yogurt plain or vanilla flavor
- 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
- Preheat oven to 350°F and spray a 9-inch springform pan with non-stick cooking spray or coat with Miracle Pan Release. Set it aside.
- In a large bowl, beat the eggs with an electric mixer for about two minutes. Add the milk, oil, vanilla, and Greek yogurt. Mix until thoroughly blended. Stop the mixer and add flour, sugar, baking powder, salt, and baking soda. Continue to mix until it is well combined.
- Pour into prepared pan and set aside.
- Place the raspberries on top of the batter. Swirl gently with a knife making an "s" shape in one direction, then turning the pan a quarter of a turn and making another "s" shape.
- In a medium bowl, stir in the melted butter, brown sugar, cinnamon, flour and pecans. Spoon the topping evenly over the batter.
- Bake in preheated oven for 55-60 minutes or until golden brown. Allow to cool for 10 minutes then loosen the side from the pan and remove. (Run a knife along the edge if necessary).
- While the cake is cooling, melt the butter in the microwave. Add the vanilla. Slowly stir in the powdered sugar (it will be crumbly, but don't worry). Add the milk, one teaspoon at a time, whisking until you get a smooth and creamy consistency. Drizzle the vanilla icing on top of the cake.
- Slice, serve, and enjoy!
Notes
- Out of yogurt? Sour cream works great!
Nutrition
Calories: 304kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 152mg | Potassium: 105mg | Fiber: 2g | Sugar: 30g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg
