I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Fresh Berry Coffee Cake


 Living on the Central California Coast I almost feel guilty because of  the magnificent produce we have year ’round. This is especially true when the artichokes,  asparagus and fresh garlic start appearing in the markets in late March — the harbingers of spring. The strawberries aren’t quite ready but they’ll follow soon; by May the farmer’s markets are

bursting at the seams with everything spring including the first stone fruits. Just as the last freezes are finishing in much of our country, we are feasting on a banquet of produce.

What I hadn’t anticipated so early were 12-ounce packages of organically-grown raspberries last week  at an affordable price. I picked up two packages, ate some immediately, then began thinking of what to make with them.  I remembered a coffee cake I made several years ago using frozen berries and wondered if using fresh berries would make a difference. The answer is YES!

Don’t set this recipe aside if only frozen berries are available as they work just fine. But, if you have access to fresh berries — they can be blackberries, blueberries, boysenberries or Olalie berries — the freshness of the fruit makes for pure deliciousness!

You can serve this with coffee or tea morning or afternoon just as it is, or you can add a dollop of lightly sweetened whipped cream or even creme fraiche. It’s even a nice treat mid-evening if you want something mildly sweet before bed.

This recipe converts well for gluten-free. Substitute a cup of GF flour and add 1/2 teaspoon xanthum gum in exchange for the wheat flour.


Fresh Berry Coffee Cake



11/2 cups fresh raspberries or other bush berries or,

11/2 cups frozen raspberries without sugar

1/3 cup brown sugar

1 cup unbleached flour

1/3 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup yogurt

2 tablespoons butter, melted

1 teaspoon Rain’s Choice pure Vanilla Extract

1 large egg

34 tablespoons toasted sliced almonds


1/4 cup powdered sugar

1 teaspoon milk

1/4 teaspoon Rain’s Choice pure Vanilla Extract

1 8-ounce cake pan coated with cooking spray or lightly buttered


Preheat oven to 350 degrees F.

Combine raspberries and brown sugar in a bowl. Lightly flatten them with the back of a spoon then set aside.

Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine yogurt, butter, vanilla, and egg in a small bowl and mix well.

Add the liquid ingredients to the flour mixture, stirring just until moist and blended.

Spoon 2/3 of batter into cake pan; spread evenly. Top with berry mixture, making sure to spread the berries evenly over the entire cake. Smash them little more if necessary. Spoon the remaining batter over berry mixture, then top the batter with almonds.

Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack.

Icing: Combine powdered sugar, milk and vanilla extract in a small bowl and stir well. Drizzle over the cake. Serve warm or at room temperature. Envision spring!!






P.S. If you’re serving this cake a day after making it, warm it up slightly; it accentuates the fruit.



Look Delicious?
Pin it for the world to see!

Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Tags: , ,

Trackback from your site.

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Comments (2)

  • chana


    This looks delicious, I just finished the raspberries Matt brought home but next time he brings more home I am making this!!


  • Quadira


    This looks scrumptious, Patricia! I’ll have to try it soon. Bake on!! <3


Leave a comment

Save my name, email, and website in this browser for the next time I comment.

Why do our customers love Rain's Choice vanilla?

  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!

The Vanilla Company