raspberry yogurt coffee cake

Name: Raspberry Yogurt Coffee Cake
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: Canadian
Ingredients: 1/2 cup(s) butter, softened; 1 cup(s) brown sugar, lightly packed; 1 large egg; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 2 cup(s) all-purpose flour; 1 cup(s) raspberry yogurt

18 Pinches 3 Photos

Maureen Haddock

Saskatoon, SK

Updated on Mar 24, 2014

My sister-in-law gave me a new bundt pan and I wanted to try it. I have made this recipe many times starting in 1970. The pan made the cake look wonderful when simply sprinkled with icing sugar. I added a light lemon glaze and that was delicious. I had enough batter left over to make a muffin in a custard cup. The batter is very thick so you need to use the back of a spoon to even the cake out, before baking. If you use a larger bundt pan the cake will not be as high. It will look great though. The best part about this recipe is that the cake improves over time.

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This Raspberry Coffee Cake recipe has been in my collection since 1970. This cake gets better as it sits on the counter in a pretty glass dome. It isn't rich so can be dressed up with whipped creme, glaze, or sauce.

prep time 15 Min

cook time 45 Min

method Bake

yield 8 to 10

Ingredients

1/2 cup butter, softened
1 cup brown sugar, lightly packed
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1 cup raspberry yogurt

How To Make raspberry yogurt coffee cake

Step 1

Place butter, and brown sugar in a mixing bowl and beat with an electric mixer until creamy. Add the egg and beat well.

Step 2

In another bowl, sift together the baking soda, baking powder, salt, and flour.
Step 3

Add dry ingredients to the butter/sugar mixture, alternating with the raspberry yogurt.
Step 4

Mix well. Spoon batter, evenly, into a well greased and floured 9 inch tube pan and bake at 350 degrees F for about 50 minutes. Cool, then sprinkle with icing sugar, drizzle with glaze, or top with fresh fruit.
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