Raspberry White Chocolate Macadamia Cake

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Raspberry White Chocolate Macadamia Cake

Raspberry White Chocolate Macadamia Cake ~ this quick and easy streusel coffee cake can be made with fresh or frozen berries.

I realized the other day that I’ve never posted a recipe that features raspberries.  I thought that was odd, and since berries are everywhere right now, it’s time to fix that.  This is my kind of voluptuous breakfast cake, thick and puffy , filled with raspberries cooked down to a barely jammy state, topped with a macadamia and white chocolate crumb.

It’s inspired by a British cake that uses rhubarb instead of berries. I was drawn in by the macadamia and white chocolate topping.  You don’t really taste the white chocolate, it just gives a certain sweetness and creaminess to the crumble.  The overall cake is not too sweet, and definitely in the coffee cake arena.

Raspberry White Chocolate Macadamia Cake

This makes a large cake, so make it for a crowd, or freeze some for later.  I adapted the recipe from Waitrose.

Raspberry White Chocolate Macadamia Cake
Rate this recipe
1 ratings

Category: coffee cake, dessert

Cuisine: American

Yield: serves 10

Raspberry White Chocolate Macadamia Cake


  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cardamom
  • 1/2 cup sugar
  • 6 Tbsp unsalted butter, cut in pieces
  • 2 large eggs
  • 2/3 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 lb fresh raspberries (3 packages) 
  • crumb topping:
  • 1/2 cup flour
  • 2 Tbsp butter
  • 2 Tbsp sugar
  • heaping 1/2 cup macadamias, rough chopped
  • 3 or 4 oz white chocolate, cut in chunks 


  1.  Preheat oven to 350F
  2. Sift the first 5 ingredients together.  Rub in the butter with your fingers until the mixture has the texture of coarse crumbs.
  3. Mix the eggs with the yogurt and vanilla and beat until smooth.  Add to the dry ingredients and mix well.
  4. Spread out the dough evenly into a buttered 8x10 baking pan.  You can line it with parchment if you like.
  5. Top with raspberries.
  6. Mix the topping by rubbing the sugar, flour and butter together with fingers until crumbly.  Add the nuts and chocolate.  Sprinkle evenly over the raspberries.
  7. Bake for 40 to 45 minutes until a toothpick comes out clean.
  8. Cool slightly before cutting.

Other coffee cakes to try ~

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  • Reply
    A. Val
    January 28, 2019 at 4:49 pm

    I just baked this and although it was good, the cardamom was too over powering. Perhaps next time I’ll use 1/2 tsp.

    • Reply
      January 28, 2019 at 4:53 pm

      Good to know, I definitely recommend that everybody feel free to adjust any of my ingredients to their liking. With cakes it can be frustrating because you can’t really taste it before it’s baked.

  • Reply
    Raspberry White Chocolate Cake | sugaredscapes
    June 3, 2014 at 12:01 pm

    […] cup flour2 tablespoons butter2 tablespoons sugar ½ cup white chocolate chips Based on this recipe.  Preheat the oven to 350°F and grease a 7×11 pan. Combine the crumb topping ingredients […]

  • Reply
    May 27, 2013 at 3:26 pm

    i may be alone in this, but to me, where there are macadamia nuts, there must also be white chocolate. LOVE this cake, sue!

  • Reply
    Magnolia Verandah
    May 24, 2013 at 6:33 am

    I am always searching for Feast size cakes. This one is on my list now.

  • Reply
    shannon weber
    May 24, 2013 at 10:42 am

    i’m completely sending this to my mom: it’s her birthday soon and you just made a cake which contains mostly everything she loves (except for me and my sister). :) she’ll lose it. she may actually want this to be her birthday cake.

  • Reply
    Paula Montenegro
    May 23, 2013 at 7:00 pm

    Voluptous is the right word for this cake Sue. Stunning and so delicious!

  • Reply
    Carol | a cup of mascarpone
    May 23, 2013 at 5:31 pm

    I want it now! What a fabulous recipe, Sue! Can I please have that cut slice with the fork…it has my name written all over it! :) Have a great weekend, Sue!

  • Reply
    Heather Schmitt-Gonzalez
    May 24, 2013 at 12:00 am

    I love voluptuous cake. I need it for breaky tomorrow!

  • Reply
    La Table De Nana
    May 23, 2013 at 11:54 pm

    Well that looks and sounds like it should be on my will make list:) Thank you Sue.

  • Reply
    May 23, 2013 at 11:01 pm

    Oh yeah, Sue, but you know me…I’d use rhubarb! Gorgeous treat, love the crunch of the nuts and so pleased to read they freeze well.

  • Reply
    Averie @ Averie Cooks
    May 23, 2013 at 3:15 pm

    I just made a strawberry cake and your raspberry cake is stunning! Love the white choc and those big crumbly nuggets!

  • Reply
    Inside a British Mum's Kitchen
    May 23, 2013 at 5:27 pm

    Sue this looks fantastic! I’ve bookmarked it as I have a brunch coming up – what could be sweeter?? Love that you use cardamon
    Mary x

  • Reply
    May 23, 2013 at 4:23 pm

    It’s our kind of cake too Sue!

  • Reply
    May 23, 2013 at 2:25 pm

    Goodness, that looks so gorgeous. Love cakes with raspberries!


    • Reply
      Sue/the view from great island
      May 23, 2013 at 2:34 pm

      Thanks, Manju— Most of the time fresh raspberries don’t last long enough around here to make it into a cake! This would be good with blueberries, too.

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