Raspberry Sour Cream Coffee Cake

from 7 votes

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.
Author: Kelly Senyei
5 from 7 votes
Raspberry Sour Cream Coffee Cake Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings


For the topping:

  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

For the coffee cake:

  • 1/2 cup 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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 adapted from King Arthur Flour.

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  1. Hi Kelly, this recipe should be corrected! If you double or triple the recipe it says that it’s always 1 stick of butter and to use always a 9 in pan!
    Thank you

  2. Hi Kellly. Love your recipes thanks for sharing. Want to make this but I don’t have sour cream. Can I use yogurt?

  3. 5 stars
    I made this coffee cake and doubled thé recipe. I used 1 and 1/2 cups of sugar instead of 2. I used more raspberries. It was so delicious.

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