Raspberry and sour cream—because why settle for plain when you can add a tart, creamy twist to your coffee cake? This cake’s moist, crumbly texture and burst of fresh raspberries will make you question why you haven’t tried this sooner. If you’ve ever wanted to show off your “baking skills” without actually doing much work, this recipe is your ticket to culinary stardom. Throw some raspberries into a classic coffee cake and voila, you’ve got something that looks and tastes like you spent hours perfecting it. You’re welcome.
Raspberry Sour Cream Coffee Cake
A luscious, tangy, and moist coffee cake with the perfect balance of raspberries and creamy sour cream. Easy to bake.
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 large eggs
- ½ cup butter softened
- 1 ½ cups fresh raspberries
For the topping:
- ¼ cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp butter cubed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sour cream, eggs, butter, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just to combine.
- Gently fold in fresh raspberries.
- Pour batter into the prepared pan.
- For the topping, combine sugar, flour, and butter, then sprinkle over the cake.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
Nutritional Values (per serving)
- Calories: 270
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 6%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 8%
- Magnesium: 2%
Additional Notes/Tips
- If fresh raspberries are unavailable, frozen will work—just don’t thaw them.
- For a bit of extra flair, drizzle with a lemon glaze.
- Make sure to fold in the raspberries gently to avoid crushing them.
