Raspberry Sour Cream Coffee Cake

from 9 votes

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!

Raspberry sour cream coffee cake on a small white plate.

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!

Ingredient Notes

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!). 

Various sizes of glass bowls containing classic coffee cake ingredients: flour, vanilla extract, butter, baking powder, cinnamon, sugar, salt, eggs, sour cream and raspberries.
  • 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.

  1. Start by making the cinnamon sugar mixture. Set aside.
  2. 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. 
  3. Add the eggs and vanilla extract. Beat until combined.
  4. 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.
  1. Spread half the batter into your pan, then sprinkle it with half of the cinnamon sugar mixture and half of the raspberries. 
  2. 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.
  1. 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.

Kelly’s Recipe Tips

  • 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

What can I substitute for sour cream in this recipe?

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.

Can I make this recipe into muffins?

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.

Why is it called coffee cake if it doesn’t have coffee?

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.

A latte next to two slices of sour cream coffee cake with raspberries on white plates.

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Breakfast

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 9 votes
Raspberry sour cream coffee cake on a small white plate.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings

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

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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5 from 9 votes

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 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

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

  5. 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.

  6. 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…..

  7. 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!

    1. 5 stars
      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.

  8. 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!

  9. 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!

  10. 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 !!

  11. 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!

  12. 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!

  13. 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. 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

      2. Hi Jackie – If you’re using frozen raspberries, you do need to thaw and drain them.

    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!

  14. 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

  15. 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.