Raspberry Sour Cream Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 8 servings.
Coffee and cake are like a wink and a smile. You’ll take one without the other, but given a choice, you want the pair. This fresh and fruity breakfast pastry is perfect for brunch. A drizzle of icing adds a nice finishing touch. —Debbie Johnson, Centertown, MO
Ingredients
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1 cup fresh raspberries
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3 tablespoons brown sugar
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1 cup all-purpose flour
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1/3 cup sugar
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/8 teaspoon salt
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1 large egg, room temperature
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2/3 cup sour cream
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3 tablespoons butter, melted
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1 teaspoon vanilla extract
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1/4 cup sliced almonds
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ICING:
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1/4 cup confectioners' sugar
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1-1/2 teaspoons 2% milk
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1/4 teaspoon vanilla extract
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Additional raspberries, optional
Directions
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1.
Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.
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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).
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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.
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4.
Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
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5.
In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.
Nutrition Facts
1 piece: 238 calories, 10g fat (5g saturated fat), 48mg cholesterol, 154mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 4g protein.
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