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Raspberry Bundt Coffee Cake

moka coffee pot
This raspberry Bundt cake is a combination of sweet, tart, and buttery flavors that will leave you craving more.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 350 kcal

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.