Breakfast Lemon Raspberry Coffee Cake

This Breakfast Lemon Raspberry Coffee Cake recipe is the perfect sweet bite for Spring and Summer. Packed with delicious lemon and raspberry flavors, while being topped with a subtle lemon glaze, this coffee cake goes hand in hand with your favorite tea or cup of Joe (coffee that is!) during breakfast or brunch.

Course Breakfast, Dessert

Keyword baked, brunch, cake, classic, crumble, easy, fluffy, healthy, homemade, lemon, plant-based, raspberry, recipe, vegetarian

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings servings

Author Shanika | Orchids + Sweet Tea

Ingredients

2 cups organic all-purpose flour (I use Bob's Red Mill)
2 1/2 tsps baking powder
1/4 cup Almond milk (You can use your favorite plant-based milk!)
3/4 cup organic pure cane sugar (I use Wholesome Sweets)
1/2 cup plain greek yogurt
1/4 cup unsalted butter, softened (I use Land O'Lakes)
1 large organic egg (I use Organic Valley)
1 Tbsp lemon juice + 1 tsp
1 Tbsp lemon zest
1 1/2 cup raspberries, fresh or frozen (See Notes!)

Crumble Topping:

1 cup organic pure cane sugar (I use Wholesome Sweets)
1 cup organic all-purpose flour (I use Bob's Red Mill)
6 Tbsps unsalted butter, slightly softened (I use Land O'Lakes)

Lemon Glaze:

1 cup organic powdered sugar, sifted
2 Tbsps lemon juice

Instructions

To begin, preheat your oven to 350 degrees Fahrenheit.
Lightly grease and coat with flour a Standard 10" x 5 3/4" Loaf Pan. Set aside.
Then, in a medium bowl, add the all-purpose flour and baking powder. Set aside.
In a separate bowl, add the coconut milk, pure cane sugar, greek yogurt, unsalted butter, egg, lemon juice, lemon extract, and zest of lemon, mixing ingredients in an electric stand mixer until well combined.
Now, fold in raspberries. **NOTE: If using frozen raspberries, be sure to toss them in flour before adding to your mixture.**
Spoon batter into pan and sprinkle the crumble topping on top of batter.

To Make Crumble Topping:

Combine all-purpose flour and pure cane sugar in a small bowl. Add cubed unsalted butter to flour-sugar mixture and using a pastry blender (or two forks), cut butter into mixture until ingredients look "pea-like". **Continue recipe steps.**
Bake cake batter in your preheated oven for 45-50 minutes, or until center is baked through when toothpick or knife is inserted.
Once done, remove oven and let it cool for 20-25 minutes before removing cake from pan.
In the meantime, whisk together ingredients for lemon glaze and drizzle over cooled cake.
Slice and Bon Appetit!

Notes

RASPBERRIES: If using frozen raspberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the raspberries.

STORAGE: Refrigerate leftover cake by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2-3 days.