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

Raspberry Coffee Cake

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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 | With a sour cream base, loads of fresh berries and a streusel topping, you'll fall hard for this brunch 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!).

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


Raspberry Coffee Cake

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


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)


  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.


Adapted from Williams-Sonoma.

The Giveaway!

Look at what you could win:
Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook


For more than a century, home bakers have trusted the high quality and consist performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee
is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions


About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)! Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

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

a Rafflecopter giveaway

Disclosure: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. 

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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

  2. 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!

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

  4. 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.

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

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

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

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

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

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

  11. Coffee cake is certainly morning fare..This looks positively scrumptious! I wish I had a slice right now!

  12. I love love love using sour cream in my coffee cake. Greek yogurt sometimes, too! Berries are on sale this week and I need to bake for a class on Wednesday, so thanks for the inspiration!

  13. So many interesting recipes for brunch… Thank you!

  14. Liz, I should know better than to stop by here when our household is trying to cut back on sweets. 🙂 This looks scrumptious. We enjoy French toast for brunch but I’m thinking we might try Raspberry Coffee Cake next go around.

  15. You are so right–sour cream in cake is just a recipe for success. Love this raspberry version.

  16. Love what sour cream usually does for a cake!

  17. Your coffee cake sounds like a real winner, perhaps I’ll be a winner as well. 🙂 My favorite brunch item is a glass of bubbly to start and eggs florentine.

  18. I love breakfast sandwiches with bacon, cheese, and a fried egg.

  19. looks beautiful & baked to perfection. i sure love a coffee cake, especially right now – when it’s afternoon tea time!

  20. My favorite brunch dish is Eggs Benedict and I like having brunch with my BFF’S.

  21. So pretty, Liz! I love raspberries and that crumb topping is looking most tempting!

  22. My favorite brunch would be like a lemon or cinnamon monkey break and coffee. I also like coffee cakes….really anything sweet. I’m not much for eggs or meats for brunch. Hope I win because you are offering several great giveaways.

  23. My favorite brunch dish is homemade bagels, and I love brunching with my two little nephews

  24. I love sour cream in cakes too. And adding some lemon zest really helps to balance the sweetness. The topping is a lovely way to finish off the cake xx

  25. I love coffee cake, but I’ve never tried a raspberry one – this looks delicious 🙂 PS: My favorite brunch consists of waffles, scrambled tofu and veggie sausages enjoyed with my family!

  26. Mouthwatering coffee cake !! It looks scrumptious. Thanks Liz for sharing this recipe 🙂

  27. What’s not to like about brunch? And sour cream and raspberries?

  28. My dear Mom used to make sour cream coffee cakes, in fact, I’m fairly certain her Bundt cake recipe also contained sour cream. It’s a common ingredient in Hungarian baking, most likely because it makes a wonderfully moist confection.
    These prizes are awesome, it’s a shame that they all weigh so much, courier would be prohibitive.

  29. I am also a big fan of the moist results from using sour cream in a sweet. And I adore raspberries too so I am sold on this one. Glad it was such a hit. Hey rice can be hard sometimes lol, when you don’t pay attention.

  30. This is just. HEAVEN. ON. EARTH. UGH YUM! I need this. Cinnamon Sugar on top – BAM! Perfection!

  31. Some of my favourite recipes, especially cake ones, are the ones that have sour cream!!! This must be added to my recipe box! Yum.

  32. I make a pretty decent apple strudel that is quite popular.

  33. Such a beautiful cake! That streusel topping is gorgeous.

  34. Everything you make is always so stunning, and this is no exception. I rarely crave coffee cake but this is calling for me.

  35. Oh I want my kids to make this cake for me for Mother’s Day! Nettie

  36. What a wonderful sounding coffee cake. Sure to please all the Mom’s on Sunday.

  37. Cinnamon rolls and a sausage egg casseole

  38. Your coffee cake looks fablous!

  39. I love fruit in my coffee cake. It really makes it special. This sounds yummy!

  40. Grrrrreat prizes…And even tho’ I’m too late to enter, I feel like a winner with your sour cream based lovely coffee cake =)

    P.s. It is a perfect Mother’s Day or any other day treat!

  41. Between the great recipe and the incredible photos, my mouth is watering, and I’m wondering what I can possible cancel from my busy week, so that I can make one asap.

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