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!