Ingredients
Scale
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.