Sweet peaches and fresh raspberries make a delightfully fruity combination in this light and fluffy cake.


  • Coffee Cake Ingredients

  • 1/2 cup
  • 1/3 cup
    butter or margarine, softened
  • 3/4 tsp.
  • 1/2 cup (4 oz.)
    Better'n Eggs®
  • 1 3/4 cup
    all-purpose flour
  • 3/4 tsp.
    baking powder
  • 3/4 tsp.
    baking soda
  • 1/8 tsp.
  • 3/4 cup
    sour cream
  • 2
    medium peaches, peeled, chopped*
  • 2 cups
    fresh raspberries*
  • Streusel Topping Ingredients

  • 1/4 cup
  • 2 Tbsp.
    firmly packed brown sugar
  • 2 Tbsp.
    cold butter or margarine
  • 1/3 cup
    sliced almonds


  • Heat oven to 350° F. Grease and flour 9-inch baking pan. Combine sugar and butter in large bowl; beat until light and fluffy. Add vanilla and Better'n Eggs; mix well. In small bowl combine flour, baking powder, baking soda and salt; mix well. Add flour mixture and sour cream alternatively into sugar mixture. Stir in peaches.

  • Spread half of batter into prepared pan. Top with raspberries. Drop generous tablespoons full of remaining batter over raspberries.

  • In small bowl combine flour and brown sugar. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle streusel mixture over batter. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.

  • * Frozen fruit can easily be used in this recipe. Use generous 1 cup frozen sliced peaches, thawed and chopped. Use frozen raspberries (not in syrup), thawed.

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