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.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Gradually add the wet ingredients to the dry ingredients, gently folding them together until just combined. Do not overmix.

Step 6

Spread half of the batter evenly into the prepared pan. Sprinkle 1 cup of fresh raspberries over the batter.

Step 7

Spread the remaining batter over the raspberries, smoothing it out with a spatula. Top with the remaining 1 cup of fresh raspberries.

Step 8

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.

Step 9

Sprinkle the crumb topping evenly over the cake.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

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

Serving size	1285 grams (1285.0g)

Amount per serving	% Daily Value*
Calories	3722

Total Fat 156.10g	200%
Saturated Fat 92.50g	463%
Polyunsaturated Fat NaNg
Cholesterol 740mg	247%
Sodium 3048mg	133%
Total Carbohydrate 552.30g	201%
Dietary Fiber 25.50g	91%
Total Sugars 298.10g
Protein 55.20g	110%

Vitamin D 111IU	556%
Calcium 576mg	44%
Iron 18mg	102%
Potassium 973mg	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.

Source of Calories

Fat: 36.6%

Protein: 5.8%

Carbs: 57.6%