That Skinny Chick Can Bake
A piece of raspberry coffee cake on a white plate with two raspberries

Raspberry Coffee Cake

Home » 150+ Easy Breakfast Recipes » 120+ Brunch Recipes » Raspberry Coffee Cake

With a sour cream-based cake, a streusel topping and loads of fresh berries, this Raspberry Coffee Cake is a marvelous brunch or breakfast treat!

A piece of raspberry coffee cake on a white plate with two raspberries

Raspberry Coffee Cake

When I see sour cream listed in a cake’s ingredients, it’s almost always a clue that the results will be moist and tender. In this case, along with the fresh raspberries and lemon zest infused crumb topping, the addition of sour cream made this a coffee cake recipe I couldn’t pass up.

I took this gem of a brunch treat to my Friday morning coffee, gab, and knitting group and the gals loved it. They give me constructive criticism and this passed with flying colors.

If you’re planning a Mother’s Day gathering, consider adding this raspberry coffee cake to your menu. I wish there was another baker in my house who would make one for me (the hubby flunked rice 101, so I let him do his cooking on the grill!).

Overhead view of raspberry coffee cake on a white serving plate

 

Raspberry Coffee Cake | With a sour cream base, loads of fresh berries and a streusel topping, you'll fall hard for this brunch treat!

The Recipe: Raspberry Coffee Cake

A tender sour cream coffee cake filled with fresh raspberries and topped with a buttery streusel.

Prep Time 20 minutes
Cook Time 52 minutes
Total Time 1 hour 12 minutes
Yield 12 servings

Ingredients

For the crumb topping:

  • Grated zest of 1/2 lemon
  • 1/3 cup Dixie Crystals sugar
  • 1/3 cup brown sugar
  • 1 cup flour
  • 8 tablespoons (1 stick) salted butter, melted

For the cake:

  • 1 3/4 cups flour
  • 1 cup Dixie Crystals sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon.salt
  • 3 eggs
  • 1 cup sour cream
  • 1 1/2 teaspoons Nielsen-Massey vanilla extract
  • 2 cups fresh raspberries (Frozen may be used. Add to the recipe frozen, but the baking time may need to be extended a couple minutes)

Instructions

  1. Preheat an oven to 350°. Grease and flour a 10-inch round springform pan.
  2. Make the crumb topping. In a small bowl rub the lemon zest into the sugar to release the oils, then add the brown sugar and flour and mix to combine. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.
  3. To make the cake, stir together the flour, granulated sugar, baking powder, baking soda and salt.
  4. In another bowl, whisk together the eggs, sour cream, and vanilla until well blended. Add to the dry ingredients. Beat until smooth and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
  5. Spoon the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.
  6. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 45 to 52 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan and cut into wedges to serve.

Notes

Adapted from Williams-Sonoma.

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving: Calories: 346Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 195mgCarbohydrates: 53gFiber: 2gSugar: 29gProtein: 5g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

 

 

Raspberry Coffee Cake Collage with photo and text

 

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

43 comments on “Raspberry Coffee Cake”

  1. Love all those big buttery crumbs. Yes, I’d be thrilled wit this for mom’s day!

  2. I like a spinach quiche and I enjoy having brunch with my parents.

  3. Coffee cake is one of my favorite brunch treats, and yours with sour cream and raspberries is calling my name!

  4. I love avocado and smoked salmon toasts for brunch with my family.

  5. Vegetable Quiche and mixed fresh fruit ! I love to have brunch with my family, especially, my 3 grandchildren. They make everything fun!

  6. I love brunching with my hubby. We both enjoy breakfast foods and lounging all morning long with coffee and good food..

  7. This cake looks delicious. You’ve also helped me with something really silly – I always wondered how the streusel topping stayed on the cake when you tipped it out of the pan!!! Using a springform pan may be an obvious answer, but I was very late to that party. Thank you for a brilliant recipe – Pinned and shared and for the baking tip. Sammie.

  8. I love having Waffles for lunch with my family.

  9. My favorite brunch dish is G-Mom-B’s Crumb Cake, I usually make it for coffee with Ma:@) What a great give-away! I needed to see your cake before Saturday Liz, the store I stopped at had blackberries for 99¢, this would have been perfect!

  10. Sour cream cake with summer berries and a streseul topping … just heavenly!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.