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Raspberry Sour Cream Coffee Cake

Total Time

Prep: 20 min. Bake: 30 min. + cooling

Makes

8 servings

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
Raspberry Sour Cream Coffee Cake Recipe photo by Taste of Home

Ingredients

  • 1 cup fresh raspberries
  • 3 tablespoons brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg, room temperature
  • 2/3 cup sour cream
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup sliced almonds
  • ICING:
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons 2% milk
  • 1/4 teaspoon vanilla extract
  • Additional raspberries, optional

Directions

  1. Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick).
  3. Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds.
  4. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
  5. In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.

Nutrition Facts

1 piece: 238 calories, 10g fat (5g saturated fat), 48mg cholesterol, 154mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 4g protein.

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