Ingredients
Scale
- Cooking spray
- 1 3/4 cups all-purpose flour, plus more for pan
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt, full fat
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canola oil, or vegetable oil
- 1 bag (10-ounce) frozen raspberries, thawed and drained
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup chopped pecans
- 2 tablespoons butter, softened
- Fresh raspberries, for garnish, optional
Instructions
- Preheat the oven to 350 degrees. Spray an 11 x 7-inch baking pan with cooking spray and dust with flour. Set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, mix together the yogurt, egg, and vanilla extract. Pour the oil into the yogurt mixture without stirring yet.
- Add the yogurt/oil mixture to the dry ingredients and stir gently until just combined. Pour the batter into the prepared pan and smooth the top.
- Sprinkle the thawed raspberries evenly over the batter.
- For the streusel topping, combine flour, sugar, pecans, and softened butter in a small bowl, mixing until crumbly. Sprinkle over the raspberries.
- Bake for 35 to 40 minutes, then allow to cool to room temperature before cutting.
- If desired, garnish with fresh raspberries before serving.
Notes
Ensure the raspberries are thoroughly drained before using to prevent excess moisture in the cake.
Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.