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Raspberry Sour Cream Coffee Cake Recipe
Raspberry Sour Cream Coffee Cake Recipe photo by Taste of Home
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Raspberry Sour Cream Coffee Cake Recipe

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Coffee and cake are like a wink and a smile - you'll take one without the other but given the choice, you want the pair. Raspberries and almonds lift this coffee cake to a tart and nutty place. The recipe doubles easily in a 9x13 pan to accommodate all those wanting a little bit more. —Debbie Johnson, Centertown, Missouri
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 8 servings

Ingredients

  • 1 cup fresh raspberries
  • 3 tablespoons brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg
  • 2/3 cup sour cream
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup sliced almonds
  • ICING:
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons 2% milk
  • 1/4 teaspoon vanilla extract
  • Additional raspberries, optional

Nutritional Facts

1 piece: 238 calories, 10g fat (5g saturated fat), 48mg cholesterol, 154mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 4g protein.

Directions

  1. Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick).
  3. Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
  4. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
  5. In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries. Yield: 8 servings.
Originally published as Raspberry Sour Cream Coffee Cake in Taste of Home February/March 2012, p81


Reviews for Raspberry Sour Cream Coffee Cake

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
JenniferStewart59 User ID: 8453173 252309
Reviewed Aug. 7, 2016

"We love this recipe. It's delicious and very easy."

MY REVIEW
JLPackard User ID: 2959448 223667
Reviewed Mar. 27, 2015

"We have made this 10 -12 times either 8" or 9x13 double. This is one of the best recipes we make, and everyone wants the recipe. We don't split the batter because it is to thick in a greased pan and we do add a little almond extract to the almonds on top.If makes this cake you will fall in love with it to. JP"

MY REVIEW
vejulch User ID: 7046293 187010
Reviewed Sep. 16, 2014

"I baked for 30 min and i thouhjt it was kind of dry. I thought the flavor was okay, The dough iis difficult to spread too."

MY REVIEW
niteowl22 User ID: 1026760 196595
Reviewed May. 20, 2014

"I wound up throwing this out. It tasted like a biscuit with fruit. The dough was also very hard to spread out. If I wanted biscuits, I would have made biscuits. Will never make this again."

MY REVIEW
miticook User ID: 7358406 114873
Reviewed Aug. 3, 2013

"I Almost threw the batter away when I saw how thick it was. Like playdough, so I added enough milk to loosen mixture to a cake batter consistancy. Worked great! Tasted great, not too sweet."

MY REVIEW
chin-chilla User ID: 2872569 151565
Reviewed May. 24, 2013

"Made this for Mother's day brunch but unfortunately can't rate it because the dog ate it off the counter! She seemed to think it was very delicious :)"

MY REVIEW
julzrulz9 User ID: 7093746 198208
Reviewed May. 13, 2013

"Exceptional! This coffee cake was delicious and I can't wait to make it again!"

MY REVIEW
khegeman User ID: 2379383 137697
Reviewed Apr. 28, 2013

"Very good. Instead of putting the dough in the pan and then trying to spread it around the pan; I took some dough, flattened it into strips by pulling on it with my hands before laying it into the pan. I then put the strips side by side in the pan. This worked well to get the dough to cover the entire pan for me."

MY REVIEW
laney71 User ID: 7239484 183404
Reviewed Apr. 23, 2013

"Loved this recipe!!! I mistakenly used a 9 inch pan which made a problem with not having enough dough. Next time I will follow the suggestion of another reviewer to add a little milk to the wet ingredients and put 2/3 of the dough in the pan then add the raspberries, then the rest of the dough. Oh, and use the right size pan!!!. It was very good!"

MY REVIEW
DrKate User ID: 7202550 119848
Reviewed Mar. 28, 2013

"I agree the batter is very thick and hard to spread - I ended up using most of it for the bottom and then spooning a tiny bit over the top, but it puffs up nicely regardless. Also very good, not too sweet...didn't last long in our house! Will be making again."

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