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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Raspberry Sour Cream Coffee Cake Cooking View

This Tuesday tweak is brought to you courtesy of Lauren, a longtime reader and commenter who reminded me of this recipe from the early and decidedly unpretty days of the blog.  You don’t have to twist my arm to get me to make something with 1) fresh berries, 2) a lemony crumb topping, and 3) a tender sour cream cake.

Coffee cakes are so lovely to me.  I love the simplicity of using just one or two bowls and there being no need to break out the mixer.  Simplicity is just what we have needed of late, with the kids currently riding a seemingly endless stream of various childhood illnesses (thanks, daycare!)  No fuss, no frills, but still delicious and comforting.  A piece savored during blessed nap time when the house was yes! finally quiet.  Yes, just what we needed.

Raspberry Sour Cream Coffee Cake
Yield: about 12 servings

Ingredients

For the crumb topping:

  • ½ cup all-purpose flour
  • 1/3 cup sugar
  • Zest of ½ lemon
  • 4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly

For the cake:

  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 cups fresh raspberries
Cooking View

Directions

  • Preheat the oven to 350˚ F.  Lightly grease and flour and 10-inch springform pan.  To make the crumb topping, combine the flour, granulated sugar and lemon zest in a small bowl and whisk to blend. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

  • To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.  In another bowl, whisk together the eggs, sour cream and vanilla until well blended. Make a well in the center of the flour mixture and add the liquid ingredients.  Fold together gently until evenly mixed and no streaks remain, being careful not to over mix.  Spread the batter into the prepared pan in an even layer.  Dot the top of the batter with the raspberries. Sprinkle the crumb topping evenly over the berries.

  • Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38-42 minutes.  Transfer the pan to a wire rack and let cool for 20 minutes.  Remove the sides of the springform pan.  Serve warm or at room temperature, cut into wedges.

Source

  • http://twitter.com/jenniebites jennie lopez

    Ooooh, I have some yogurt on its last legs, so I think I will swap out and cross my fingers. This looks like a great way to start a work day!

  • Melissa

    This sounds so awesome!! I cant wait to try it! It seems fairly easy as well! As an unexperienced baker this is right up my alley!

  • Aimee @ Shugarysweets

    This is gorgeous! I love the simplicity as well! PINNED.
    Aimee @ Shugarysweets

  • http://twitter.com/thekitchwitch Dana Talusani

    That’s absolutely gorgeous! You do it proud, there!

  • leslie

    A lemony crumb topping??? Oh myyyyyy!

  • http://cookiemonstercooking.com/ Ashley

    I love simple desserts. I’m getting hungry looking at this at work!

  • Jessica

    HI Annie! Love your blog and I had to say how amazing this looks! You had me at lemony crumb topping. Going to try it this week!

  • Caroline L.

    This looks exactly like something I had at Starbucks the other day, but probably loads healthier than their version!

  • Lynna

    Yummm! Love coffee cake!

  • Lauren Ochoa

    Yay! I’ve loved this recipe for so long, made it in many different variations (swap out raspberries and lemon for pear and cinnamon/nutmeg for a phenomenal fall version) and gotten so many compliments on it. Now I have a gorgeous picture to pin and I no longer have to worry about annoying you by pinning an old and slightly less fabulous picture. Love it!

  • Jtsantacruz

    Looks so good! I cant eat raspberries. Do you think blueberriies would work?

  • annieseats

    Sure.

  • annieseats

    I love you for that :)

  • Kendra Scott

    I have this delicious honey/vanilla greek yogurt that I am currently addicted to. Do you think it would work in place of the sour cream? If so, would I still want to add the vanilla extract? Thank you! This looks absolutely wonderful and I can already tell my toddler sous chef will have fun helping with this by dropping in the berries! :)

  • annieseats

    Sure. I’d still use the vanilla. Enjoy!

  • aw

    This has no butter??

  • Susan/Oliepants

    Our whole family loves coffee cake. I love it paired with a great latte. I mean really – who doesn’t love coffee cake?!

  • annieseats

    Only in the topping.

  • Sarah

    Must you use a spring form pan, or can i use a basic round cake pan and either spray it, line it with parchment paper/flour it?

  • Vicki Bensinger

    Annie this coffee cake is beeautiful! I can’t think of one that sounds better than this with the lemon topping and sour cream and berry filling. I definitely will be making this. Beautiful photo too!

  • annieseats

    I think that would be fine.

  • Lauren

    I’m pinning this and making it right away! Looks delicious!!

  • http://atthepatisserie.wordpress.com/ Ann P.

    Very very pretty! I think I need this cake to spice up my coffee break :)

  • Lynn

    This is cooling on my stove. I will be taking it along on a camping trip, can’t wait to taste it. Topped mine with blackberries from the back yard!

  • Payal

    This was fabulous! So fresh, moist and delicious! I loved how easy it was to make & it tasted even better the second day since the berries made the cake so moist! I didn’t have a 10″ springform pan, so I just used a rectangle 11 x7 pan, lined with foil and baked for 36 min.

  • karin

    This was the best coffee cake I’ve ever made! It looked like it came from a nice bakery. Loved the lemon zest in the crumble. I used blackberries instead of raspberries. Yummah.

  • Nicole M.

    Very good and nice presentation. Not too sweet. I used frozen blueberries, soy yogurt and vegan butter to make it lactose free. A great addition to coffee! Thank you, Annie!

  • rm

    Yummy. It worked well with frozen raspberries and yogurt. I took some of the raspberry juice from the frozen berries and made a glaze with powdered sugar. This was perfect for a weekend when you are having a tropical storm named Isaac as your “guest”.
    Annie, your picture above is fantastic. The colors in the background really make this cake “pop”.

  • Stephanie

    I have made so many of your recipes and every single one of them turn out to be beautiful and delicious! (bragging on you–not me). I make something for my husband to take to work with him every week so this will be perfect for this week! Will this work in a 9×13 baking dish and then cut into squares?? I think that would be easier for he and his co-workers.

    Thanks!
    Stephanie

  • annieseats

    This would not be enough batter to fill a 9 x 13 unless you multiply it in some way. Enjoy!

  • Alisa

    I’ve wanted to make this since you posted it. I finally got around to it tonight, my co-workers are going to be surprised in the morning. If I can just make myself wait that long to taste it!

  • Denise Morris

    What do you think about making this ahead and freezing it?

  • annieseats

    Please see the FAQ page. Thanks!

  • Tiffani Sinn Trulock

    Made this tonight! 1/2 cinnamon and 1/2 blueberry so easy and yummy! I had a cobweb on my springform pan! (Yes, literally it was small but I did.)

  • Marie | Feeling Foodish

    Annie, the cake looks awesome and I love the serving dish – may I ask who the mfg is?

  • annieseats

    I’m not sure. It was a dish of my mom’s, which I think was vintage when she bought it!

  • Marie | Feeling Foodish

    That explains it!! It is so unique. I LOVE vintage kitchenware…it’s really beautiful.

  • Luscious Delights Blog

    I made this on the weekend and it was so yummy (I loved it still warm, hubby loved it the next day). Would be perfect with some fresh whipped cream or ice cream (two things I didn’t have). I want to try it with different berries as well.

  • Aubrie

    This was delicious! I added a little extra lemon zest and used frozen raspberries and it turned out perfectly. My husband went nuts over it.

  • Barb Crowell

    Picked raspberries this morning – think I’ll try this recipe for a friend who is coming over later today. Thanks!

  • Erika Ayala

    Made this tonight (with some modifications- egg and dairy allergies in our house), and it turned out pretty good- dense, but good like bread. Next time I will have to use a full cup of the sour cream substitute instead of just half and rice milk. And also add some spices like cinnamon!

  • Siobhan

    I made two of these for a bridal shower, and I’m amazed at how simple they were to make! The end results were so delicious – I’m very critical of my baking and I was very happy with the taste, texture and appearance, plus they hold up very well and don’t get soggy. Thank you!