This has Mother’s day brunch written all over it. It’s basically just an excuse to throw a brunch in general. On a real note though, this might be one of the best things to come out of my kitchen…And I may need to have “brunch” everyday just so I can make this…
It’s is so buttery, moist, sweet, tender, crumbly, flavorful, comforting and delicious. It’s just all the things. And it’s acceptable to have at breakfast because it has “coffee” in the title. You know I’m all about that “coffee everyday” life and that “cake for breakfast” life. So naturally I was bound to love coffee cake. It’s fate.
This truly is one of the most tender and moist cakes you will ever make. This was accomplished by combining 1/2 cup vanilla almond milk + 1/4 cup vanilla Chobani Greek yogurt. This is the alternative you will use in place of buttermilk. Trust me, it works and it’s healthier. The cake is man approved so you know I would not fool you otherwise.
Now as far as the flours go, the recipe will call for 1.5 cups all purpose flour but I actually used a mix of whole wheat pastry flour and all purpose. This was mainly done to build up the fiber content and add some sort of nutritious aspect to the cake. Well, I really did it so I could make myself feel better as I ate 3 slices in one sitting…gotta get that fiber in right?
I like Bobs Red Mill brand for both all purpose and whole wheat flours.
The middle layers are mainly raspberries. It took every bone in my body not to make some chocolatey, peanut buttery, nutella swirl layer. I have sort of made this challenge with myself to cook with ingredients that are in season. Berries are in season. It’s spring. People love fruity-springy desserts. So I give you raspberry in your coffee cake.
What really makes this recipe the-bees-knees is the crumble topping. It’s the peanut butter to your jelly. The nutella to your spoon. The Grey’s Anatomy to your Thursday nights. It’s life. The crumble is what makes coffee cake…coffee cake.
And all you need for the crumble is raw can sugar + flour + oats + butter. I only used two tablespoons of butter and it was the perfect amount. Most recipes will call for a whole stick. It’s not needed, trust me. You still get that crumble-buttery-sugar-deliciousness of a topping without the extra fat.
This recipe was inspired by Bon Appetit’s classic blueberry coffee cake. You will notice my modifications in that I tried to make it as healthy as possible. Instead of using butter in the recipe I used canola oil and only needed 1/4 cup. Only 1/4 cup is needed because you will be making a “buttermilk” replacement of greek yogurt + vanilla almond milk.
I also used only 1/2 cup of sugar for the cake. Between the raspberry sweetness and the amount of sugar in the crumble, 1/2 a cup is all you need. Again I was surprised, but pleasantly surprised knowing a healthier version of coffee cake is possible! No calorie-sugar-fat filled Starbucks pastries needed in life when you can have these!!
Raspberry Crumb Coffee Cake
Ingredients
Crumble Topping
- 2 Tbsp cold butter, cut into small cubes
- 1/2 cup brown sugar
- 1/4 cup flour (all purpose or whole wheat)
- 1/4 cup oats
Cake
- 1 1/2 cups all purpose flour ( I used a mix of whole wheat and all purpose)
- 2 tsp baking powder
- 1/4 tsp baking soda
- Sea salt to taste
- 1/2 cup raw cane sugar
- 1/4 cup canola oil
- 1 egg
- 1/2 cup almond milk
- 1/4 cup vanilla Greek yogurt (I used Chobani)
- 1 tsp vanilla extract
- 2 cups frozen raspberries
- 1/4 cup raspberry fruit spread, melted
Instructions
For the Streusel
- Combine the brown sugar, flour and oats in a small bowl. Add in the cubed butter and using your fingertips work the butter into the dry ingredients until large crumbs begin to form. Set aside.
For the Cake
- Preheat the oven to 350 degrees Fahrenheit. Whisk together greek yogurt and vanilla almond milk in a bowl until well combined then set aside.
- Combine flour, baking powder, baking soda, sea salt in a small bowl.
- In a separate bowl, whisk sugar and oil then add in egg and vanilla. Slowly add in flour mixture and continue to mix with a wooden spoon. Add in milk + yogurt mixture. Mix until just combined, be careful not to over mix!
- Pour batter into an 8×8 greased baking dish. Mixed together raspberries and fruit spread in a bowl then layer over your batter. Spread your crumble topping over the raspberries then place in the oven.
- Bake for 45-50 minutes until a toothpick comes out clean. Allow to cool completely before cutting into 9 large squares.
Notes
Coffee cake stays fresh in an airtight container at room temperature for two days. Then place in fridge for up to 5 days. Enjoy!
They taste best while warm, I recommend heating in the microwave for 10 seconds if you plan to eat them at a later time.