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Lighter Coffee Cake With Yogurt Pecans And Raisins

Indulge in this delightful lighter coffee cake, loaded with yogurt, crunchy pecans, and sweet raisins! Perfect for brunch or breakfast, bake and devour in just 35-40 minutes - get ready to satisfy your sweet tooth!

This lighter coffee cake is a game-changer for breakfast or brunch.

Made with yogurt and less sugar, it’s a guilt-free treat packed with flavor.

Crunchy pecans and sweet raisins add delightful texture and flavor to every bite.

Perfect for a crowd, it’s an easy and delicious way to start the day.

Ready Time

1 hrs 15 mins


9 servings


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup plain low-fat yogurt
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 cup chopped pecans
  • 1/2 cup raisins


Preheat your oven to 350°F (180°C).

Grease a 9×13-inch baking dish and set it aside.

In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.

In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the yogurt.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Do not overmix.

Stir in the chopped pecans and raisins.

Pour the batter into the prepared baking dish and smooth out the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the coffee cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cut into 9 squares and serve!


Use self-rising flour to skip the need for baking powder and salt if you prefer. For an extra boost of flavor, toast the pecans in a 350°F oven for 5 minutes or until fragrant before chopping them.

If you’re not a fan of raisins, try substituting with cranberries or cherries for a fruity twist.

This coffee cake will keep at room temperature for 3 days, or wrap individually and freeze for up to 2 months. Don’t overmix the batter, as it can lead to a dense cake.

To ensure the cake is fully cooked, check the edges and center with a toothpick; it should come out clean.

Nutrional Value

  • Calories: 240
  • Total Fat: 9g
  • Saturated Fat: 2.5g
  • Cholesterol: 40mg
  • Sodium: 200mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 18g
  • Protein: 4g
Lighter Coffee Cake With Yogurt Pecans And Raisins
Lighter Coffee Cake With Yogurt Pecans And Raisins

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