Raspberry Sour Cream Coffee Cake

why make this recipe

This Raspberry Sour Cream Coffee Cake is soft, tangy, and full of fresh raspberries. It is easy to make and great for breakfast, snack, or dessert. The sour cream keeps the cake moist and the cinnamon-brown sugar swirl adds warm flavor.

introduction

This cake is simple and uses common ingredients. It bakes in one pan and is nice with coffee or tea. If you like other coffee cakes, you might also enjoy a different fruit twist like a banana coffee cake recipe for a change.

how to make Raspberry Sour Cream Coffee Cake

Make the batter, fold in raspberries, add the cinnamon-brown sugar swirl, and bake. Work gently with the berries so they do not break too much. Cool the cake before you cut it so it holds together.

Ingredients :

• 1 cup sour cream
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups fresh raspberries
• 1/4 cup brown sugar
• 1 teaspoon cinnamon

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla and sour cream.
4. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Fold in the raspberries gently.
6. Pour half of the batter into the prepared pan. In a small bowl, mix the brown sugar and cinnamon. Sprinkle half of the mixture over the batter.
7. Pour the remaining batter over the brown sugar mixture, then top with the rest of the brown sugar mixture.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Let it cool before serving.

how to serve Raspberry Sour Cream Coffee Cake

Cut the cake into slices. Serve warm or at room temperature. It tastes great with a cup of coffee, tea, or a small scoop of vanilla ice cream for dessert.

how to store Raspberry Sour Cream Coffee Cake

Cover the cooled cake with plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. You can also freeze slices wrapped well for up to 2 months.

tips to make Raspberry Sour Cream Coffee Cake

• Use fresh raspberries for best flavor. If frozen, do not thaw them fully and fold in while still a bit frozen to reduce bleeding.
• Mix dry and wet ingredients until just combined to keep the cake light.
• Grease the pan well or use parchment to avoid sticking.
• Check the cake at 45 minutes and cover with foil if the top browns too fast.

variation (if any)

• Add a simple glaze: mix powdered sugar with a little milk and drizzle over cooled cake.
• Stir in 1/2 cup chopped nuts into the brown sugar layer for crunch.
• Replace raspberries with blueberries or chopped strawberries for a different berry cake.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Use them frozen or slightly thawed and fold in gently to prevent color bleeding.

Q: Can I make this in a square pan?
A: Yes. A 9×9 inch square pan will work. Baking time may change; check at 35–45 minutes.

Q: Do I have to use sour cream?
A: Sour cream gives moisture and tang. You can use plain Greek yogurt as a substitute in the same amount.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is done.

Q: Can I make this dairy-free?
A: You can try dairy-free butter and a dairy-free sour cream or yogurt, but texture may change.

Raspberry Sour Cream Coffee Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Raspberry Sour Cream Coffee Cake is soft, tangy, and full of fresh raspberries, making it ideal for breakfast, snacks, or dessert.

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Ingredients

Scale 1x2x3x

• 1 cup sour cream
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups fresh raspberries
• 1/4 cup brown sugar
• 1 teaspoon cinnamon

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, stirring in the vanilla and sour cream afterward.
4. In another bowl, mix the flour, baking powder, baking soda, and salt, then gradually add to the wet mixture until just combined.
5. Fold in the raspberries gently.
6. Pour half of the batter into the prepared pan, and sprinkle half of the brown sugar and cinnamon mixture over it.
7. Pour the remaining batter over, then top with the rest of the brown sugar mixture.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool before serving.

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Notes

For best flavor, use fresh raspberries. Check at 45 minutes of baking and cover with foil if necessary.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg