Raspberry Sour Cream Coffee Cake Recipe

4.5 20 18
Raspberry Sour Cream Coffee Cake Recipe
Raspberry Sour Cream Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Raspberry Sour Cream Coffee Cake Recipe

Read Reviews
4.5 20 18
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

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

Directions

Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.
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).
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.
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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forRaspberry Sour Cream Coffee Cake

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Theresa User ID: 9133290 267665
Reviewed Jun. 5, 2017

"Something wrong with the recipe - batter quantities are insufficient. Not enough batter to cover the raspberries, so recommend doubling the batter or use a smaller cake pan. Added a little milk because batter was too thick to spread. cake is still in the oven so will submit my opinion on results in another post."

MY REVIEW
Dorimay User ID: 4326688 267653
Reviewed Jun. 5, 2017

"I doubled the recipe and used a 9x12 pan. We had just picked fresh blueberries the day before, so I used blueberries instead of raspberries. I tripled the sour cream, too. I used evaporated milk for the icing and tripled that recipe. It was fantastic. I think it is the best coffee cake I have ever made. Thank you!"

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."

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