This classic sour cream coffee cake recipe is both filled and topped with cinnamon sugar plus, it’s bursting with juicy raspberries. This snack cake is moist, tender and perfect for serving alongside a cup of coffee or your favorite brunch foods. Not a fan of raspberries? Swap in your favorite fruit or add some toasted chopped pecans or walnuts for added flavor and crunch!
Table of Contents
Sour cream makes all baked goods better, from old-fashioned doughnuts to cupcakes (hello, peach 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.
Feeling extra-inspired? Toss in some toasted chopped pecans or walnuts for added flavor and crunch. Mornings have never been sweeter!
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!).
- Cinnamon + sugar: This creates that classic ribbon throughout the cake and a slightly crunchy topping.
- Unsalted butter: Provides richness and flavor. Make sure the butter is softened to room temp for easier incorporation into the batter.
- Granulated sugar: Like my favorite chocolate cake recipe, sugar sweetens the batter and helps create a tender crumb.
- Eggs: Bind the ingredients together and add structure to the cake. Use room temperature eggs for better incorporation into the batter.
- Vanilla extract: For flavor. If you have homemade vanilla extract on hand, use that!
- All-purpose flour: This is the base of the cake.
- Baking powder: For lift.
- Salt: Enhances all the other flavors.
- Sour cream: Adds moisture and a touch of tang. Similar to how it enhances my sour cream banana bread, it’s key to maintaining this coffee cake’s moist and tender texture, ensuring it stays fresh for days.
- Raspberries: Fresh or frozen. If you want to use frozen raspberries, be sure to thaw and drain them well before adding them to the batter.
See the recipe card for full information on ingredients and quantities.
How to Make Sour Cream Coffee Cake with Raspberries
You’ll need a well-greased 9-inch square baking pan for this recipe.
- Start by making the cinnamon sugar mixture. Set aside.
- Cream together the butter and sugar. This step incorporates air into the batter, resulting in a lighter, fluffier cake. I use the paddle attachment of my stand mixer and beat on medium speed for about 3 minutes. You could also do this with a handheld mixer.
- Add the eggs and vanilla extract. Beat until combined.
- 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. Just like when making banana cake or homemade brownies, overmixing can result in a dense cake.
- Spread half the batter into your pan, then sprinkle it with half of the cinnamon sugar mixture and half of the raspberries.
- Repeat by pouring the remaining batter overtop and spreading it into an even layer. This is a thick batter so just do the best you can. Top with the remaining cinnamon sugar and raspberries.
- Bake the coffee cake for 50 to 60 minutes. Allow the coffee cake to cool for 5 to 10 minutes in the pan before slicing and serving.
This snack cake isn’t just for serving alongside a cup of coffee! It pairs well with Ham and Cheese Egg Cups and a mimosa. Or, serve it with a scoop of homemade vanilla ice cream or a dollop of whipped cream for a delicious dessert.
Looking for Classic Coffee Cake Topping? Here You Go!
Ingredients for the Crumb Topping
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
- 1 ½ cups all-purpose flour
- 8 tablespoons unsalted butter, cold and cubed
How to Make Crumb Topping
In a medium bowl, mix together the sugars, cinnamon and flour. Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter, two forks or your hands to cut the butter into the mixture until it forms coarse crumbs. The mixture should have a crumbly texture with pea-sized pieces of butter. Sprinkle the streusel evenly over your coffee cake batter before baking. The crumb topping should turn golden brown and crisp up nicely.
- Use the toothpick test to check for doneness. It should come out clean or with a few moist crumbs clinging to it. If it has wet batter, bake for a few more minutes and test again.
- Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.
FAQs
Full-fat, plain Greek yogurt would work as a great substitute for the sour cream. It’s another ingredient I love to use in baking for its tanginess and moisture.
Absolutely! Divide the batter evenly among a lined muffin tin and reduce the baking time to 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Coffee cake got its name because it’s traditionally enjoyed with a cup of coffee, not because it contains coffee. Think of it as a cozy, comforting treat that’s perfect for breakfast or an afternoon pick-me-up, pairing beautifully with your favorite brew.
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Ingredients
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
Instructions
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.
Kelly’s Notes
- Full-fat, plain Greek yogurt would work as a great substitute for the sour cream.
- Use the toothpick test to check for doneness. It should come out clean or with a few moist crumbs clinging to it. If it has wet batter, bake for a few more minutes and test again.
- Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from King Arthur Flour.
This Raspberry sour cream coffee cake recipe is so simple to prepare and just delicious! I sent it to work with my husband and the team scarfed it down! One of his coworkers even asked for the recipe. I’m going to try it with blueberries next!
Easy and delicious! I doubled the raspberries. Everyone loved it! I’ll definitely be making it again and again. Thank you for a great recipe!
This looks so good can’t wait till my raspberries are ripe! Thank you for the recipe.
I hope you enjoy it, Gayle!
Easy and delicious.
So glad you enjoyed it, Nancy!
can I substitute freshnectarines, we do not have frresh or frozen rasberries where I live
Absolutely!
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
Gina
Thanks for letting me know, Gina! Updating the recipe now :)
Hi Kellly. Love your recipes thanks for sharing. Want to make this but I don’t have sour cream. Can I use yogurt?
Hi Gemma! Absolutely. Yogurt would work as a great substitute for the sour cream. Enjoy!
Hi can I use hand mixer?? Ty
Absolutely!
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.
Yay! I’m thrilled you enjoyed the recipe, Gwen!