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.