Raspberry Vanilla Coffee Cake

I love Coffee Cakes. They are so deliciously, crumbly and yet so easy to make. In my opinion you can eat Coffee Cakes every time of the day. It's not too sweet for breakfast (maybe I am the only person with this thought). As a dessert for lunch and dinner not too heavy. And of course for coffee - and - cake - time is this cake simply created for.
As a Coffee Cake lover I can't just bake a plain Coffee Cake  every time I feel like eating one. Then I start thinking about the perfect recipe. But I have to admit I am really lazy sometimes and don't want to be too creative in the kitchen. That doesn't mean the decorating and picture taking part. Just the thinking one. There is always so much to think of and the hardest point in life: decision making. Everything you do involves a decision, have you ever thought of that?

Anyways, enough about decisions, although there was the one of picking a recipe today...
But I managed this task in my life :)
And this cake even is a perfect breakfast treat. It has this super moist texture and is definitely not too sweet for a comfy weekend breakfast.

Raspberry Vanilla Coffee Cake
(makes 10 slices)

Ingredients:


1 cup milk of choice (240g)
1/2 cup vanilla-flavored yogurt (such as Wholesoy or Silk) (115g)
1 tbsp ground flax (5g)
1 1/2 tsp pure vanilla extract (6g)
3 tbsp coconut or veg oil (30g)
2 cups spelt flour, all-purpose, or Bob’s gf (250g)
2/3 cups xylitol or sugar (or sucanat) (130g)
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/16 tsp pure stevia, or 2 extra tbsp sugar (or 2 NuNaturals packets)
1 2/3 cups raspberries (230g)
1/3 cup more raspberries (50g)
optional: chocolate chips

Directions:

Preheat oven to 350 F, and grease a 9 1/2-in spring-form pan. Combine first 5 ingredients and whisk. Set aside.
In a separate, large measuring bowl, combine all remaining ingredients except the final 1/3 cup raspberries, and stir well.
Pour wet into dry and stir until evenly combined (don’t overmix).
Pour into the prepared pan, then sprinkle the remaining berries on top.
Bake 1 hour, or until a toothpick inserted in the center comes out relatively clean.
Cool the raspberry coffee cake in the pan on a wire rack, 15 minutes, then remove the sides of the pan.
Adapted from chocolate-covered Katie