Hello there, fellow food enthusiasts! If you’re looking to add a little zest to your morning routine, this raspberry coffee cake is your ticket to berry bliss. Perfectly moist, with a tender crumb and bursts of raspberry goodness, it’s the ultimate companion to your cup of joe.
Why This Recipe Works
- The combination of sour cream and butter ensures a moist, tender cake that stays fresh for days.
- Fresh raspberries add a bright, tangy contrast to the sweet, buttery cake.
- A crumbly streusel topping adds texture and a hint of cinnamon spice.
- Simple ingredients come together for a foolproof bake that impresses every time.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh raspberries
- 1/4 cup brown sugar (for streusel)
- 1/4 cup flour (for streusel)
- 1/2 tsp cinnamon (for streusel)
- 2 tbsp cold butter (for streusel)
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and greasing your cake pan. This ensures your cake bakes evenly and releases easily after cooling.
Mix the Batter
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Gradually add the dry ingredients, mixing just until combined to avoid overworking the batter.
Add the Raspberries
Gently fold in the raspberries to distribute them evenly throughout the batter. This step requires a light touch to keep the berries intact and prevent the batter from turning pink.
Prepare the Streusel
In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. This streusel will add a delightful crunch to your cake.
Bake to Perfection
Spread the batter into the prepared pan and sprinkle the streusel topping evenly over the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before serving to allow the flavors to meld.
Tips and Tricks
For an extra moist cake, consider substituting half of the sour cream with Greek yogurt. If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture. To ensure even baking, rotate the cake pan halfway through the baking time. For a nuttier flavor, add 1/2 cup of chopped walnuts or pecans to the streusel topping.
Recipe Variations
- Swap raspberries for blueberries or blackberries for a different berry flavor.
- Add a lemon zest to the batter for a citrusy twist.
- For a chocolate version, mix in 1/2 cup of chocolate chips with the raspberries.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, you can use frozen raspberries without thawing them. This prevents the batter from becoming too wet and ensures the berries hold their shape during baking.
How do I store the coffee cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for up to 3 months.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with coconut oil, the sour cream with coconut yogurt, and use a dairy-free milk alternative to make this recipe dairy-free.
Summary
This raspberry coffee cake is a delightful treat that combines the tangy sweetness of raspberries with a moist, buttery cake and a crunchy streusel topping. Perfect for breakfast, brunch, or a sweet snack, it’s sure to become a favorite.
