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!
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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.
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Nutrition
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Recipe adapted from King Arthur Flour.
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!
Have you ever doubled the recipe and used a 9×13 pan?
Hi Kathy! I haven’t tried that but I think it’d work!
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…..
A little lemon zest would be delicious, Mandi! I’m so glad you enjoyed the recipe!
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!
YUM! I’m so glad you enjoyed the recipe, Judy!
I made 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.
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.
I’m so thrilled you enjoyed the recipe, Valerie!
Did you defrost raspberries before baking? I have a bunch of frozen blueberries and wonder if they will do the trick…
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!
This cake is wonderful, I only had frozen berries but it was delicious, thank you so much for sharing
I’m so glad you enjoyed the recipe, Millie!
Fluffy, savory cake. Replaced the sour cream with homemade kfir. A winner with the whole family.
Awesome! I’m so thrilled you and your family enjoyed the recipe, Maribel!
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?
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!
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 !!
Hi Carol! The recipe is correct as written but you can add more raspberries if you prefer. Enjoy!
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!
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!
Hi there! I haven’t tried subbing the 1:1 flour so I’m not sure!
may i know how many gram is one stick of butter?
Hi Mei! 1 stick of butter (or a 1/2 cup) is equal to 113 grams. Hope that helps!
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!
Love hearing this, Amanda! Thrilled you enjoyed the recipe!
So the raspberries don’t have to be thawed out prior to baking this dish now I’m wondering if any one has had issues with any extra juice from the frozen raspberries . If so what did you use to absorb it extra flour , cornstarch and if so how much for a 13×9 baking pan
Hi Jackie – If you’re using frozen raspberries, you do need to thaw and drain them.
Why is it called a coffee cake since there is no coffee in it? Or am I missing something?
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 :)
Would using frozen berries be okay in this recipe?
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!
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
That would be a delicious combo!
Do you have British measurements for this cake please?
Hi Jan! Unfortunately I do not have those measurements.
looks so good Kelley! Totally trying this! Happy holidays!
Kelly, I can’t take my eyes off of these treats, thank you and Happy Holidays xoxo
Thanks so much, Beverley!
That sounds absolutely delicious with a big cup of joe! Thanks for sharing Kelly, pinned for ya :)
Thanks so much!
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.
Enjoy, Laura!