Raspberry Cobbler Cake Recipe

Name: Raspberry Cobbler Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup all-purpose flour; ⅔ cup granulated sugar; 1 lemon, zest of; 8 tablespoons butter; 1 ¾ cups self-rising flour; ½ teaspoon salt; 3 eggs; 1 cup raspberry yogurt; 1 teaspoon vanilla extract; 2 cups fresh raspberries

Servings: persons

1 cup all-purpose flour
⅔ cup granulated sugar
1 lemon, zest of
8 tablespoons butter
1 ¾ cups self-rising flour
½ teaspoon salt
3 eggs
1 cup raspberry yogurt
1 teaspoon vanilla extract
2 cups fresh raspberries

1
Preheat oven to 350.
2
Grease and lightly flour a 10-inch springform pan.
3
Cut together first 4 ingredients until mixture is the consistency of large crumbs.
4
Mix together flour and salt; set aside.
5
Whisk eggs with yogurt and vanilla.
6
Incorporate dry ingredients into wet ingredients.
7
Spread batter into pan.
8
Layer with raspberries.
9
Sprinkle with crumb mixture.
10
Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
11
Allow to cool before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 lemon, zest of, 8 tablespoons butter, and more.

Yes, Raspberry Cobbler Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cobbler Cake

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