This classic sour cream coffee cake is swirled with cinnamon sugar and studded with juicy raspberries. The cake is moist, tender and perfect beside a cup of coffee or as part of a weekend brunch. Not a fan of raspberries? Use strawberries, blueberries, sliced peaches or plums, or stir in toasted pecans or walnuts for extra crunch.
Table of Contents
- Ingredient Notes
- How to Make Sour Cream Coffee Cake with Raspberries
- Looking for Classic Coffee Cake Topping? Here You Go!
- Ingredients for the Crumb Topping
- How to Make Crumb Topping
- Kelly’s Recipe Tips
- FAQs
- More Coffee Cake Recipes
- Raspberry Sour Cream Coffee Cake Recipe
Sour cream makes baked goods richer and more tender, from old-fashioned doughnuts to cupcakes and quick breads. In this coffee cake it keeps the crumb soft and helps the cake stay fresh for several days. Fresh raspberries add brightness and a burst of flavor; frozen berries can work if thawed and well-drained first.
Add a ribbon of cinnamon-sugar and a handful of berries and you’ve got a breakfast treat that’s hard to resist. For variety, try swapping the fruit or sprinkling in toasted nuts.
Ingredient Notes
The fruit in this recipe is flexible — use what’s in season. A few key components to note:
- Cinnamon + sugar: Creates the classic cinnamon ribbon throughout the cake and adds a slightly crunchy top.
- Unsalted butter: Use softened butter for easy creaming and a rich flavor.
- Granulated sugar: Sweetens the batter and helps produce a tender crumb.
- Eggs: Provide structure; use room-temperature eggs for better mixing.
- Vanilla extract: Enhances the cake’s flavor.
- All-purpose flour: The base of the batter.
- Baking powder: Gives the cake lift.
- Salt: Balances and enhances the other flavors.
- Sour cream: Keeps the cake moist and slightly tangy.
- Raspberries: Fresh or well-thawed frozen berries work well; drain frozen berries before using to avoid excess moisture.
Refer to the recipe card below for exact quantities.
How to Make Sour Cream Coffee Cake with Raspberries
Preheat the oven to 350°F and grease a 9-inch square baking pan.
- Make the cinnamon-sugar topping. Combine the sugar and cinnamon in a small bowl and set aside.
- Cream the butter and sugar. Beat the softened butter and granulated sugar until light and fluffy, about 3 minutes with a mixer.
- Add eggs and vanilla. Beat until combined.
- Mix dry ingredients and combine with sour cream. Whisk flour, baking powder and salt in a separate bowl. Alternate adding the dry mix and the sour cream to the butter mixture, mixing just until incorporated to avoid overworking the batter.
- Layer the batter, cinnamon sugar and raspberries. Spread half the batter into the prepared pan, sprinkle half the cinnamon-sugar and half of the raspberries over it. Spread the remaining batter on top, then finish with the remaining cinnamon-sugar and raspberries.
- Bake and cool. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 5 to 10 minutes before slicing and serving.
This cake is lovely with breakfast mains, alongside brunch dishes, or served as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
Looking for Classic Coffee Cake Topping? Here You Go!
Ingredients for the Crumb Topping
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
- 1 ½ cups all-purpose flour
- 8 tablespoons unsalted butter, cold and cubed
How to Make Crumb Topping
Mix the sugars, cinnamon and flour in a bowl. Cut in the cold cubed butter using a pastry cutter, two forks, or your fingers until the mixture forms coarse crumbs with pea-sized pieces. Sprinkle evenly over the batter before baking; the streusel will turn golden and crisp.
Kelly’s Recipe Tips
- Toothpick test: A toothpick should come out clean or with a few moist crumbs. If it has wet batter, bake a little longer and test again.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
FAQs
Full-fat plain Greek yogurt is an excellent substitute; it delivers similar tang and moisture for baking.
Yes. Divide the batter among a lined muffin tin and bake for about 18–20 minutes, or until a toothpick comes out clean.
Coffee cake is named for being traditionally enjoyed with coffee, not because it contains coffee. It’s a sweet cake meant to pair well with a cup of coffee.
More Coffee Cake Recipes
- Raspberry Cream Cheese Coffee Cake
- Blueberry Coffee Cake Muffins with Streusel
- Strawberry Cream Cheese Coffee Cake
- Sour Cream Coffee Cake Muffins with Streusel
Raspberry Sour Cream Coffee Cake
Ingredients
For the topping:
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
For the coffee cake:
- 1/2 cup unsalted butter, plus more for greasing pan
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup raspberries
Instructions
Make the topping:
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In a small bowl, mix together the sugar and cinnamon. Set aside.
Make the coffee cake:
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Preheat oven to 350°F. Grease a 9-inch square baking pan with butter.
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In a mixer, cream the butter and sugar about 3 minutes until light. Add eggs and vanilla, beating until combined.
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Whisk flour, baking powder and salt in a separate bowl. Alternate adding the flour mixture and the sour cream to the mixer, mixing just until combined.
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Pour half the batter into the pan, spread evenly, then sprinkle half the cinnamon-sugar and half the raspberries. Layer the remaining batter, topping and raspberries.
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Bake 50 to 60 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool 5–10 minutes in the pan, then slice and serve.
Kelly’s Notes
- Full-fat plain Greek yogurt is a good substitute for sour cream.
- Use the toothpick test for doneness: it should be clean or show only a few moist crumbs.
- Store leftovers in an airtight container at room temperature up to 3 days, or refrigerate up to a week.
- Did you make this recipe? Don’t forget to give it a star rating below!
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