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.
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.
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