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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
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    8 servings


  • 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


  • Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar.
  • 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).
  • 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.
  • 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.
  • 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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Average Rating:
  • Kristi
    Aug 18, 2020

    I agree with the others that there is not enough batter. It was still delicious tho.

  • Theresa
    Jun 5, 2017

    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.

  • Dorimay
    Jun 5, 2017

    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!

  • JenniferStewart59
    Aug 7, 2016

    We love this recipe. It's delicious and very easy.

  • JLPackard
    Mar 27, 2015

    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

  • vejulch
    Sep 16, 2014

    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.

  • niteowl22
    May 20, 2014

    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.

  • katsjob
    Aug 12, 2013

    No comment left

  • miticook
    Aug 3, 2013

    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.

  • butterfly3gayle
    Jul 9, 2013

    No comment left