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Up close photo of raspberry coffee cake with layers of crumble, fruit, cake.
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5 from 2 votes

Raspberry Coffee Cake (Low-Sugar Recipe)

Make this raspberry coffee cake recipe with simple ingredients for a lower-sugar breakfast or dessert that’s ready in just over an hour!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: All American
Keyword: breakfast, brunch, coffee cake, Easter brunch, monk fruit sweetener, mothers day, raspberry coffee cake, raspberry coffee cake recipe
Servings: 9 servings
Calories: 240kcal
Cost: $7.00

Equipment

  • 2 medium sized bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 pastry cutter or fork
  • 1 8x8 pan

Ingredients

Cake Batter

  • 1 cup flour
  • 1/2 cup sugar or monk fruit sweetener
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 2 Tablespoons oil or melted butter
  • 2 cups raspberries

Crumble Topping

  • 1/2 cup flour
  • 1/2 cup oatmeal
  • 1/2 cup white sugar or monk fruit (See notes as to why we prefer regular sugar in the topping)
  • 1/4 cup cold butter, cut into large chunks

Instructions

  • Preheat the oven to 375 F. Spray non-stick cooking spray in an 8×8 glass pan. Set aside.
  • In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
    1 cup flour, 1/2 cup sugar or monk fruit sweetener, 2 teaspoons baking powder, 1/2 teaspoon salt
  • In a small mixing bowl, whisk together the milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix until combined.
    2 eggs, 1/2 cup milk, 2 Tablespoons oil or melted butter
  • Pour the cake batter into the greased pan. Top with the raspberries. Set aside.
    2 cups raspberries
  • In another small bowl, add all the topping ingredients: flour, sugar, oatmeal and cold butter. Using a pastry cutter, fork, or your hands "cut" the butter into the dry mixture until a crumbly texture forms. Pour the crumb topping over the blueberries and smooth until level.
    1/2 cup flour, 1/2 cup oatmeal, 1/2 cup white sugar or monk fruit (See notes as to why we prefer regular sugar in the topping), 1/4 cup cold butter, cut into large chunks
  • Bake for 45 to 50 minutes, uncovered, or until the cake is fluffy and a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cake to cool for 30 minutes before slicing. Store leftovers in an airtight container at room temp for up to 3 days.

Notes

Substitutes - Monk fruit sweetener may be substituted for the sugar in this recipe. However, using all monk fruit sweetener in the topping results in a harder crust-like topping rather than a loose crumble topping. I prefer to use monk fruit sweetener in the cake and use regular white sugar in the topping. Plant based butter, non-dairy milk and gluten free 1:1 baking flour may be substituted, if needed.
Optional Glaze - Mix ¼ cup powdered sugar with 1 teaspoon milk until a thin glaze forms (add more powdered sugar or milk, if needed) and drizzle over cake when ready to serve.