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!
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
A tender sour cream coffee cake filled with fresh raspberries and topped with a buttery streusel.
Ingredients
For the crumb topping:
- Grated zest of 1/2 lemon
- 1/3 cup 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 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
- 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.
Notes
Adapted from Williams-Sonoma.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount 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.
41 Comments on “Raspberry Coffee Cake”
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.
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!
I love fruit in my coffee cake. It really makes it special. This sounds yummy!
Your coffee cake looks fablous!
Cinnamon rolls and a sausage egg casseole
What a wonderful sounding coffee cake. Sure to please all the Mom’s on Sunday.
Oh I want my kids to make this cake for me for Mother’s Day! Nettie
Everything you make is always so stunning, and this is no exception. I rarely crave coffee cake but this is calling for me.
Such a beautiful cake! That streusel topping is gorgeous.
I make a pretty decent apple strudel that is quite popular.
Some of my favourite recipes, especially cake ones, are the ones that have sour cream!!! This must be added to my recipe box! Yum.
This is just. HEAVEN. ON. EARTH. UGH YUM! I need this. Cinnamon Sugar on top – BAM! Perfection!
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.
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.
What’s not to like about brunch? And sour cream and raspberries?
Mouthwatering coffee cake !! It looks scrumptious. Thanks Liz for sharing this recipe 🙂
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!
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
My favorite brunch dish is homemade bagels, and I love brunching with my two little nephews
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.
So pretty, Liz! I love raspberries and that crumb topping is looking most tempting!
My favorite brunch dish is Eggs Benedict and I like having brunch with my BFF’S.
looks beautiful & baked to perfection. i sure love a coffee cake, especially right now – when it’s afternoon tea time!
I love breakfast sandwiches with bacon, cheese, and a fried egg.
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.
Love what sour cream usually does for a cake!
You are so right–sour cream in cake is just a recipe for success. Love this raspberry version.
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.
So many interesting recipes for brunch… Thank you!
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!
Coffee cake is certainly morning fare..This looks positively scrumptious! I wish I had a slice right now!
Love all those big buttery crumbs. Yes, I’d be thrilled wit this for mom’s day!
I like a spinach quiche and I enjoy having brunch with my parents.
Coffee cake is one of my favorite brunch treats, and yours with sour cream and raspberries is calling my name!
I love avocado and smoked salmon toasts for brunch with my family.
Vegetable Quiche and mixed fresh fruit ! I love to have brunch with my family, especially, my 3 grandchildren. They make everything fun!
I love brunching with my hubby. We both enjoy breakfast foods and lounging all morning long with coffee and good food..
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.
I love having Waffles for lunch with my family.
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!
Sour cream cake with summer berries and a streseul topping … just heavenly!