Raspberry Sour Cream Coffee Cake Recipe

Sour cream makes all baked goods better, from doughnuts to cupcakes and every sweet treat in between. So it may come as little surprise that sour cream coffee cake happens to be the most moist, most tender and most flavorful excuse to eat cake in the a.m. Add fresh raspberries and a swirl of cinnamon-sugar to the equation and you’ll be ditching the cereal in favor of a warm slice of breakfast bliss.

One of the many draws of this recipe is that the fruit can be customized to suit your taste buds or the seasons. Skip the raspberries in favor of strawberries, raspberries, blueberries or sliced stone fruit (hello, peaches and plums!). Feeling extra-inspired? Toss in some toasted chopped pecans or walnuts for added flavor and crunch. Mornings have never been sweeter!

Raspberry Sour Cream Coffee Cake Recipe

Raspberry Sour Cream Coffee Cake Recipe

Raspberry Sour Cream Coffee Cake Recipe

Raspberry Sour Cream Coffee Cake Recipe

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Raspberry Sour Cream Coffee Cake

Rise and shine with Raspberry Sour Cream Coffee Cake! This warm slice of breakfast bliss stars an extra-moist vanilla coffee cake studded with fresh berries.
5 from 5 votes
Raspberry Sour Cream Coffee Cake Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 9 servings


For the topping:

  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

For the coffee cake:

  • 1/2 cup (1 stick) unsalted butter, plus more for greasing pan
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup raspberries


Make the topping:

  • In a small bowl, mix together the sugar and cinnamon. Set the mixture aside.

Make the coffee cake:

  • Preheat the oven to 350°F. Grease a 9-inch square baking pan with unsalted butter.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until well combined, about 3 minutes. Add the eggs and vanilla extract and beat until combined.
  • In a separate medium bowl, whisk together the flour, baking powder and salt. Alternately add the flour mixture and the sour cream to the bowl of the stand mixer, mixing between each addition.
  • Pour half of the coffee cake batter into the prepared pan, spreading it into an even layer. Sprinkle half of the topping mixture and half of the raspberries atop the batter then repeat by layering the remaining batter with the remaining topping and raspberries.
  • Bake the coffee cake for 50 to 60 minutes until a toothpick inserted comes out clean and the center is set. Allow the coffee cake to cool for 5 to 10 minutes in the pan then cut it into slices and serve.
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Recipe adapted from King Arthur Flour.

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Calories: 394kcal, Carbohydrates: 57g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 76mg, Sodium: 166mg, Potassium: 144mg, Fiber: 1g, Sugar: 34g, Vitamin A: 525IU, Vitamin C: 3.7mg, Calcium: 68mg, Iron: 1.7mg

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Recipe Rating


  1. 5 stars
    Great taste… turned out exactly like the picture. Added more Raspberries and they where frozen didn’t affect the end product at all… Will make again maybe might add a little lemon zest to the batter …Lemon and Raspberries go well together. Good recipe…..

  2. 5 stars
    Awesome, versatile recipe.
    My mulberry tree is loaded this year so I added over a cup of them to this recipe. It’s a hit!

  3. 5 stars
    I cannot believe how good this recipe was. I used frozen raspberries so it took a little longer to bake but the flavor was just so yummy. Will definitely make again and again.

    1. Did you defrost raspberries before baking? I have a bunch of frozen blueberries and wonder if they will do the trick…

      1. Hi Margo! Yes, I’d recommend defrosting and draining (very well) raspberries before baking with them, as the excess moisture can impact the texture of the coffee cake. Enjoy!

  4. I was given a lot of fresh raspberries from my neighbor and am interested in making this recipe for company coming in a few days. I’m worried about the raspberries turning bad before I need the coffee cake. Can I make the cake now and freeze it?

    1. Hi Sharon – I’ve never tried that so I can’t say with certainty what the results would be, but let me know if you give it a shot!

  5. Picture looks like a lot more raspberries then a half cup when divided, is a cup correct.? I only had about 8 raspberries for. The top! Was delicious !!

  6. 5 stars
    This is my all-time favorite coffee cake! Whenever I’m asked to bring a dish to brunch with friends, this is what I whip up. Everyone always loves it. Thank you for sharing such a perfect recipe!

  7. hello kelly, this definitely looks yum! have you tried making this gluten free? would the bob mill’s 1 to 1 gluten free blend works with this recipe?
    many thanks and happy christmas!

  8. This recipe is just perfect! I made it for a personal chef client today. I used low-fat yogurt in place of sour cream, added a little almond extract in place of some of the vanilla, and used frozen raspberries for layering. Thank you for posting such a reliable recipe!

    1. Hi Alex! “Coffee cake” is just the name of the dish, which is a popular cake that people often enjoy in the morning alongside a cup of coffee. Hence, why it’s called coffee cake :)

    1. Hi Ava – You might be able to, however, I haven’t tried it so I can’t say with certainty what the results will be. Let me know if you give it a shot!

  9. Got to make this for 4th of july weekend. Think I’ll try blueberry and raspberries or strawberrys. Maybe add some white chocolate on top? Thanks for the recipie

  10. I think I will stick with the raspberries and throw in a few peaches and pecans! Hosting a Christmas-y breakfast at my house and will be including this on the roundup! Yum. Impressive. Will display on my new $200 artisan wood board that I’m actually giving away on my blog right now. Thanks! Both kids and adults will LOVE love love.