Raspberry Ripple Pecan Crumble

Indulge in the perfect start to your weekend with this irresistible
Raspberry Pecan Coffee Cake! This delightful recipe
promises a tender, moist cake bursting with juicy raspberries, crowned with a
crunchy, buttery pecan streusel and a luscious vanilla drizzle. It’s the
ideal treat for a lazy Sunday brunch, a special gathering, or simply to make
any morning feel extraordinary.

This post has been compensated by Collective Bias, Inc. and its
advertiser. All opinions are mine alone. #QuakerRealMedleys #CollectiveBias

Raspberry Pecan Coffee Cake: The Ultimate Weekend Treat

There’s something uniquely comforting about a Sunday morning. For my family,
it’s the one day of the week I truly dedicate to cooking breakfast, and let
me tell you, they are huge fans of breakfast food! Our Sunday morning rituals
often revolve around hearty favorites like Sausage Gravy and Biscuits, fluffy omelets served with crispy hash
browns, or a towering stack of waffles or pancakes. But perhaps the most
cherished tradition, especially when we crave something sweet and satisfying,
is a freshly baked coffee cake.

This Raspberry Pecan Coffee Cake is a recipe that has consistently brought
smiles to our table. It’s a beautifully balanced cake that combines the soft
texture of a classic coffee cake with the vibrant tartness of fresh
raspberries and the satisfying crunch of a pecan streusel topping. Each bite
is a symphony of flavors and textures, making it an absolute showstopper for
any brunch or a delightful companion to your morning coffee. The rich, tender
crumb infused with vanilla pairs perfectly with the sweet-tart berries, while
the cinnamon-spiced pecan streusel adds an irresistible textural contrast.

Why You’ll Love This Raspberry Pecan Coffee Cake

This isn’t just any coffee cake; it’s a labor of love that feels gourmet but
is surprisingly simple to make. Here’s why this recipe will become a staple
in your kitchen:

• Perfectly Moist & Tender Crumb: The batter, enriched with
  milk, oil, and Greek yogurt, ensures an incredibly moist and fluffy cake
  that stays fresh for days. The yogurt adds a beautiful tang and contributes
  to the cake’s tenderness.
• Bursting with Fresh Raspberries: Fresh raspberries are
  swirled into the batter, infusing every slice with their bright, juicy
  flavor and vibrant color. They cut through the sweetness of the cake,
  creating a harmonious balance.
• Irresistible Pecan Streusel Topping: A generous layer of
  buttery brown sugar, cinnamon, and chopped pecans forms a delightful
  streusel that bakes into a golden, crunchy crust. This topping is truly the
  “crown jewel” of the coffee cake, adding texture and nutty flavor.
• Sweet Vanilla Glaze Finish: A simple yet elegant vanilla
  icing is drizzled over the warm cake, adding an extra touch of sweetness
  and a smooth finish that melts enticingly into the cake.
• Ideal for Any Occasion: While perfect for weekend brunch,
  this coffee cake is also fantastic for holiday breakfasts, potlucks, or
  just a cozy afternoon treat with a cup of tea. It’s a crowd-pleaser that
  always receives rave reviews.

My Morning Routine & Discovering Quaker Real Medleys

While my family loves a grand breakfast, I confess I’m not a huge breakfast
person myself, especially during the busy weekdays. My mornings are usually
a whirlwind, and I need something quick, easy, and satisfying to get me
going. Toast is fine for a bit, but it quickly becomes monotonous. I’m
always on the lookout for new, convenient, and delicious options that fit
into our hectic schedule, and cater to everyone’s tastes.

It was during one of my regular shopping trips to Walmart that I stumbled upon
the exciting NEW
Quaker®
Real Medleys® Yogurt Cups. You’ll find these innovative products in the
cold cereal aisle, and I was instantly intrigued. I had never seen anything
quite like them before! As someone who values quick and easy breakfast
solutions, I was thrilled at the prospect of trying them out.

What makes Quaker
Real Medleys Yogurt Cups so unique? They represent the first
shelf-stable convergence of granola, fruit, and yogurt, all neatly packaged
into a single-serve cup. It’s a delicious and harmonious blend of creamy
yogurt, wholesome multigrain granola, real fruit pieces, and crunchy nuts.
Real Medleys are crafted with genuine ingredients that offer both quality and
unparalleled convenience for breakfast. Each serving is satisfying and
delicious, providing 25 grams of whole grains and 10 grams of protein when
prepared with ½ cup of cold skim milk. It’s a truly innovative and nutritious
option for busy mornings.

Real Medleys to the Rescue: A Perfect Pairing

As I browsed the various flavors, my eyes landed on the Raspberry Pecan
Yogurt Cup, and an immediate connection sparked in my mind: my very own
Raspberry Pecan Coffee Cake! The thought instantly clicked – not only would a
slice of my homemade coffee cake be a fantastic accompaniment to the
Raspberry Pecan Quaker Real Medleys for an indulgent weekend spread, but
these convenient yogurt cups would also be absolutely perfect for weekday
breakfasts once the coffee cake inevitably disappeared. It’s a win-win
situation, offering both a celebratory brunch item and a healthy, quick
solution for the rest of the week.

Preparing Quaker Real Medleys is incredibly simple: just add cold milk. It’s
important to note that the magic only happens with cold milk; warm milk won’t
activate the dry ingredients in the same way. Once combined, the mixture
transforms into a delightfully tasty yogurt treat that’s crunchy, cool, and
utterly delicious. Quaker Real Medleys are available in several tempting
flavors, including Strawberry Almond, Apple Cinnamon, and, of course,
Raspberry Pecan. They offer a satisfying and convenient way to incorporate
essential whole grains into your daily diet.

For those looking for even more information and interactive content, you can
download the Blippar app from your Apple or Android store. Scan your Quaker®
Real Medleys® Yogurt Cups package to access informative tutorials and
discover more about this fantastic product. It’s a fun way to engage with your
food and learn about the goodness packed into every cup.

Discover more delicious recipes and creative ways to enjoy Quaker Real
Medleys Yogurt Cups by visiting
QuakerLove.com.
I’d love to hear which flavor becomes your favorite! Stay connected with
Quaker for the latest news, special offers, and even more inspiring recipes
by following them on their social media channels:
Facebook,
Twitter,
Pinterest,
and YouTube.
There’s always something new and exciting to explore with Quaker!

No ratings yet

Servings:

18
servings

Raspberry Pecan Coffee Cake

By
Jamie Sherman

This delightful Raspberry Pecan Coffee Cake is perfect served warm
from the oven or at room temperature. For optimal freshness, store
any leftovers in an airtight container. If you plan to enjoy it within
a day, it can be kept on the countertop. For longer storage, up to 3-4
days, refrigeration is recommended. Please use your best judgment
regarding storage!

Prep:

15 minutes
mins

Cook:

1 hour
hr

Total:

1 hour
hr
15 minutes
mins

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Ingredients

For the Batter

• 2
  large eggs
• 1
  cup
  milk
• ½
  cup
  vegetable oil
• 1
  teaspoon
  vanilla extract
• ½
  cup
  Greek yogurt,
  plain or vanilla flavor
• 3
  cups
  all-purpose flour
• 1
  cup
  granulated sugar
• 1
  teaspoon
  baking powder
• ½
  teaspoon
  salt
• ½
  teaspoon
  baking soda

For the Topping

• 12
  ounces
  fresh raspberries,
  halved or quartered
• 2
  tablespoons
  unsalted butter,
  melted
• 1
  cup
  light brown sugar,
  packed
• 2
  teaspoons
  ground cinnamon
• 3
  tablespoons
  all-purpose flour
• ¼
  cup
  chopped pecans

For the Vanilla Icing

• 1
  tablespoon
  unsalted butter
• 1
  teaspoon
  vanilla extract
• ¾
  cup
  powdered sugar
• 2 – 3
  teaspoons
  milk

Instructions

• Preheat your oven to 350°F (175°C). Prepare a 9-inch springform
  pan by spraying it generously with non-stick cooking spray or
  coating it evenly with Miracle Pan Release. Set the prepared
  pan aside.
• In a large mixing bowl, beat the eggs with an electric mixer
  on medium speed for about two minutes, until light and frothy.
  Gradually add the milk, oil, vanilla extract, and Greek yogurt
  to the bowl. Continue to mix until all the wet ingredients are
  thoroughly blended and smooth. Stop the mixer, then add the
  dry ingredients: flour, granulated sugar, baking powder, salt,
  and baking soda. Mix on low speed just until everything is
  well combined and no dry streaks of flour remain. Be careful not
  to overmix the batter, as this can lead to a tough cake.
• Carefully pour the prepared cake batter into your greased
  9-inch springform pan, spreading it evenly with a spatula.
  Set the pan aside while you prepare the topping.
• Arrange the halved or quartered fresh raspberries evenly over the
  top of the cake batter. Using a knife, gently swirl the
  raspberries into the batter by making an “S” shape across the
  surface. Turn the pan a quarter of a turn and repeat the “S”
  swirl. This ensures the raspberries are distributed throughout
  the cake without sinking to the bottom.
• In a separate medium bowl, combine the melted butter, packed
  brown sugar, ground cinnamon, three tablespoons of flour, and
  chopped pecans. Stir these ingredients together until they are
  well blended and resemble coarse crumbs. Evenly spoon this
  delicious streusel topping over the raspberry-swirled batter in
  the springform pan.
• Bake the coffee cake in your preheated oven for 55-60 minutes,
  or until the top is golden brown and a wooden skewer or toothpick
  inserted into the center of the cake comes out clean. Once baked,
  allow the cake to cool in the pan on a wire rack for 10 minutes.
  Then, carefully loosen the side of the springform pan and remove
  it. If necessary, run a thin knife along the edge of the cake
  before removing the pan side to ensure it releases cleanly.
• While the coffee cake is cooling, prepare the vanilla icing. In a
  small microwave-safe bowl, melt the one tablespoon of butter. Add
  the teaspoon of vanilla extract to the melted butter and stir.
  Slowly add the powdered sugar, mixing until it becomes crumbly
  (don’t worry, this is normal). Gradually add the milk, one
  teaspoon at a time, whisking continuously until you achieve a
  smooth, pourable, and creamy consistency. Drizzle this delightful
  vanilla icing generously over the still-warm coffee cake.
• Once glazed, slice the Raspberry Pecan Coffee Cake, serve it
  warm or at room temperature, and enjoy every delicious bite!

Notes

• Yogurt Substitute: If you don’t have Greek
  yogurt on hand, an equal amount of sour cream can be used as a
  fantastic substitute. It will provide a similar moisture and
  tangy flavor profile.
• Frozen Raspberries: While fresh raspberries are
  preferred for their texture, you can use frozen raspberries. Do
  not thaw them before adding to the batter to prevent the color
  from bleeding too much. Toss them lightly with a tablespoon of
  flour before adding to help prevent them from sinking.
• Nut Variations: Not a fan of pecans? Feel free
  to substitute with walnuts, almonds, or even a mix of your
  favorite nuts in the streusel topping.
• Make Ahead: You can prepare the streusel
  topping a day in advance and store it in the refrigerator. The
  cake batter is best made fresh.

Nutrition

Calories:
304
kcal

,

Carbohydrates:
49
g

,

Protein:
4
g

,

Fat:
11
g

,

Saturated Fat:
2
g

,

Polyunsaturated Fat:
2
g

,

Monounsaturated Fat:
5
g

,

Trans Fat:
0.1
g

,

Cholesterol:
25
mg

,

Sodium:
152
mg

,

Potassium:
105
mg

,

Fiber:
2
g

,

Sugar:
30
g

,

Vitamin A:
120
IU

,

Vitamin C:
5
mg

,

Calcium:
62
mg

,

Iron:
1
mg

Nutrition information is automatically calculated and should only be
used as an approximation.

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