Raspberry Cobbler Coffee Cake

(8 servings)

  • 1 cup fresh raspberries
  • 1 Tablespoon sugar
  • 1 teaspoon corn starch
  • 1 cup all-purpose flour
  • 1/3 cup additional sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg - beaten
  • 1/2 cup (6 ounces) yogurt - vanilla or plain
  • 2 Tablespoons butter - melted
  • 1 teaspoon vanilla extract
  • 2 Tablespoons brown sugar
  • 1 Tablespoon sliced almonds

  • For The Topping:
  • 1/4 cup powdered sugar
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla extract
In a small bowl, mix together 1 Tablespoon sugar and the corn starch. Add the raspberries and gently toss to coat the berries. Set aside.

Preheat oven to 350 degrees. Prepare an 8-inch round baking pan by greasing the inside generously with butter.

In a large bowl, mix together the flour, 1/3 cup sugar, the baking powder, baking soda and salt.

In a separate smaller bowl, stir together the egg, yogurt, melted butter and 1 teaspoon vanilla extract.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just mixed and moistened.

Dollop a little bit more than half the batter into the prepared pan. Smooth the batter with a spatula. Sprinkle raspberries evenly over the batter. Sprinkle the raspberries with brown sugar. Spoon the remaining batter on top, leaving a tiny bit of space between spoonfuls so the raspberry filling shows through. Sprinkle sliced almonds over the top.

Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out with no batter stuck to it. The top should be a beautiful golden brown.

Allow the coffee cake to cool at least 15 minutes before transferring to a serving platter and applying the glaze.

Mix together the powered sugar, milk and 1/2 teaspoon vanilla extract. Using a small spoon, drizzle the glaze in a crosshatch pattern over the top of the coffee cake.

Glazing The Raspberry Cobbler Coffee Cake

A Piece of Raspberry Cobbler Coffee Cake

Cooking Note: You can use frozen raspberries in this recipe. Just make sure they are thawed completely.

This coffee cake highlights the flavor of fresh raspberries. That sweet, ever so slightly tart taste blends with vanilla in the batter, a sprinkling of almonds and a vanilla glaze.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 3070. Submitted 11/23/2011.