So, you want to make a raspberry Bundt coffee cake? Well, get ready to indulge in sweet, tangy heaven. This cake is the perfect excuse to eat fruit for breakfast. The juicy raspberries burst through the fluffy cake, while the soft, buttery crumbs hold it all together like magic. It’s a dessert that screams “I’m fancy,” without actually requiring any culinary talent. You’ll be tempted to eat it all in one sitting. After all, raspberries have antioxidants, right? That’s basically healthy… ish.
Raspberry Bundt Coffee Cake
This raspberry Bundt cake is a combination of sweet, tart, and buttery flavors that will leave you craving more.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a Bundt pan.
- In a bowl, combine flour, baking powder, and baking soda.
- Cream together the butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Alternate adding the dry ingredients and sour cream, beginning and ending with the dry ingredients.
- Gently fold in the raspberries.
- Pour the batter into the Bundt pan and smooth the top.
- Bake for 45 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes in the pan, then transfer to a cooling rack.
Notes
Nutritional Values (per serving)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin A: 10%
- Vitamin C: 8%
- Calcium: 6%
- Iron: 4%
- Potassium: 4%
Additional Notes/Tips
- Use frozen raspberries if fresh ones aren’t available.
- Add a glaze made from powdered sugar and lemon juice for an extra zesty touch.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
