Made with self-rising flour, this Raspberry Coffee Cake is a quick and easy one-bowl coffee cake recipe that received rave reviews from my kids. “10 out of 10, Mom!”
My boys and I were taking a walk along the boardwalk on the river by our house this weekend when we ran into one of the teachers from their school.
Note: There are clearly advantages to living in a “smaller” town. That neighborly feel is all right, lemme tell ya.
We were just out trying to move our bodies.
She was having a picnic with a few friends.
I immediately thought to myself — Why don’t we do more picnics?
I guess in some ways it’s because it initially seems like a lot of work to pick out packable recipes, keep everything cold and find just the right spot.
But really… does it have to be all that?
It doesn’t. It can be as simple as some pita chips & veggies with hummus and some cheese with crackers & fruit. The idea that a picnic has to be an elaborate Instagram worthy spread is a little lie your brain tells you to keep you stuck inside.
I do – however – think any picnic benefits from a sweet treat, especially a spring picnic. Something that won’t melt (leave the chocolate at home for once) and caps off a light meal outdoors with a nod to warmer weather and brighter skies. And preferrably something that could be made with minimal fuss. You know, like this:
Made with self-rising flour, this Raspberry Coffee Cake is essentially a one-bowl coffee cake recipe that got straight 10 out of 10s from both my kids. It’s ready in just a few minutes and makes the perfect picnic dessert. Serve it up for your next outing OR simply enjoy at home. Better yet, invite a neighbor over to enjoy it with you. You can bring a little bit of that small town neighborly goodness to your neck of the woods.Print
Less Sugar Raspberry Coffee Cake
Made with self-rising flour, this Less Sugar Raspberry Coffee Cake is a quick and easy one-bowl coffee cake recipe that received rave reviews from my kids. “10 out of 10, Mom!”
- Yield: Makes 9 servings 1x
- Category: Dessert
- Method: Baking
- 1 1/2 cups (180 g) self rising flour
- 6 tablespoons sugar
- 6 tablespoons Swerve, granulated
- 1/3 cup canola oil
- 1 large egg
- 1/3 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
- Heat oven to 375 degrees F.
- Coat a square baking pan with cooking spray.
- Whisk together flour, sugar and Swerve in a large bowl.
- Add oil, egg, buttermilk and vanilla to dry ingredients; stir to combine. Gently fold in raspberries
- Spread batter into prepared pan; bake for 20 minutes or until wooden pick inserted into center comes out clean.
I recommend storing any leftover “less sugar desserts” in the ‘fridge. Sugar acts as a preservative. By using less of it in a recipe, the shelf life of these recipes is reduced when left at room temp.
- Serving Size: 1 piece
- Calories: 189
- Sugar: 9 g
- Fat: 9 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
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