Raspberry Coffee Cake
Indulge in the perfect blend of tart raspberries and sweet crumbly goodness with this Raspberry Coffee Cake recipe. Made with a moist and tender sour cream batter, this dessert is layered with bursts of fresh raspberries and topped with a buttery cinnamon-sugar crumb topping that's irresistibly crisp. Perfect for brunch gatherings, afternoon tea, or an elegant dessert, this cake combines simple ingredients like all-purpose flour, brown sugar, and vanilla extract into a delightfully rustic treat. With a prep time of just 20 minutes and a bake time of 45, this homemade coffee cake is an effortless way to impress your guests. Serve it slightly warm or at room temperature, and enjoy it with a hot cup of coffee for the ultimate cozy indulgence.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups fresh raspberries
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 cup all-purpose flour (for topping)
- 0.25 cup unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.5 teaspoon salt.
Cut 0.5 cup of cold unsalted butter into small cubes and use a pastry cutter or your fingertips to blend it into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 1 cup of sour cream, 1 teaspoon of vanilla extract, and 2 large eggs until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, gently folding them together until just combined. Do not overmix.
Spread half of the batter evenly into the prepared pan. Sprinkle 1 cup of fresh raspberries over the batter.
Spread the remaining batter over the raspberries, smoothing it out with a spatula. Top with the remaining 1 cup of fresh raspberries.
To make the crumb topping, combine 0.5 cup of brown sugar, 1 teaspoon of ground cinnamon, 0.5 cup of all-purpose flour, and 0.25 cup of cold unsalted butter in a small bowl. Use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cake.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then remove the springform ring and transfer the cake to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 552.3 g | 201% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 298.1 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 576 mg | 44% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
