Raspberry Sour Cream Coffee Cake
Coffee and cake are like a wink and a smile. You’ll take one without the other, but given a choice, you want the pair. This fresh and fruity breakfast pastry is perfect for brunch. A drizzle of icing adds a nice finishing touch. —Debbie Johnson, Centertown, MO
Reviews
I agree with the others that there is not enough batter. It was still delicious tho.
Something wrong with the recipe - batter quantities are insufficient. Not enough batter to cover the raspberries, so recommend doubling the batter or use a smaller cake pan. Added a little milk because batter was too thick to spread. Cake is still in the oven so will submit my opinion on results in another post.
I doubled the recipe and used a 9x12 pan. We had just picked fresh blueberries the day before, so I used blueberries instead of raspberries. I tripled the sour cream, too. I used evaporated milk for the icing and tripled that recipe. It was fantastic. I think it is the best coffee cake I have ever made. Thank you!
We love this recipe. It's delicious and very easy.
We have made this 10 -12 times either 8" or 9x13 double. This is one of the best recipes we make, and everyone wants the recipe. We don't split the batter because it is to thick in a greased pan and we do add a little almond extract to the almonds on top.If makes this cake you will fall in love with it to. JP
I baked for 30 min and i thouhjt it was kind of dry. I thought the flavor was okay, The dough iis difficult to spread too.
I wound up throwing this out. It tasted like a biscuit with fruit. The dough was also very hard to spread out. If I wanted biscuits, I would have made biscuits. Will never make this again.
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I Almost threw the batter away when I saw how thick it was. Like playdough, so I added enough milk to loosen mixture to a cake batter consistancy. Worked great! Tasted great, not too sweet.
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