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!
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!).
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)
- Preheat an oven to 350°. Grease and flour a 10-inch round springform pan.
- 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.
- To make the cake, stir together the flour, granulated sugar, baking powder, baking soda and salt.
- 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.
- Spoon the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.
- 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.
Adapted from Williams-Sonoma.