Start your day with an extraordinary treat! This Raspberry Coffee Cake, featuring a moist sour cream base, a delightful streusel topping, and an abundance of fresh, juicy berries, is the ultimate indulgence for any brunch or breakfast gathering.

Contents

The Ultimate Raspberry Coffee Cake: A Brunch Essential

There’s something truly special about a homemade coffee cake, especially one that promises unparalleled moisture and tenderness. My secret? Sour cream. Whenever I spot sour cream on an ingredient list for a cake, I know I’m in for a treat. This particular Raspberry Coffee Cake recipe, with its rich sour cream base, bursts of fresh raspberries, and a fragrant lemon zest-infused crumb topping, instantly captured my attention. It’s more than just a cake; it’s an experience, a delightful fusion of textures and flavors that will make any morning feel like a celebration.

Picture this: a crisp, golden-brown streusel giving way to a velvety, tender cake, studded with bright, tart raspberries that pop with every bite. The subtle tang of the sour cream perfectly balances the sweetness, creating a harmonious flavor profile that is both comforting and sophisticated. This isn’t just a dessert; it’s a versatile indulgence perfect for a leisurely Sunday brunch, a festive holiday gathering, or simply a well-deserved moment of quiet enjoyment with a cup of your favorite coffee or tea. It’s an easy yet impressive bake that consistently earns rave reviews from everyone who tries it.

Why Sour Cream is Your Coffee Cake’s Best Friend

The key to this cake’s irresistible texture lies in a simple yet powerful ingredient: sour cream. Often overlooked, sour cream works wonders in baking, transforming ordinary batters into extraordinary creations. Its high-fat content contributes significantly to the cake’s moistness, ensuring each slice remains tender and fresh for days. Beyond moisture, sour cream adds a delicate tanginess that brightens the overall flavor profile, cutting through the sweetness and adding a layer of complexity that is truly addictive. It’s this subtle acidity that activates the baking soda, resulting in a lighter, fluffier crumb. If you’ve ever wondered how some cakes achieve such a remarkably tender texture, sour cream is likely the unsung hero.

This raspberry coffee cake leverages the power of sour cream to its fullest. The result is a cake that is not only incredibly moist but also boasts a fine, even crumb that practically melts in your mouth. It’s robust enough to hold up to the juicy raspberries yet delicate enough to feel luxurious. Embracing sour cream in your baking will unlock a new level of richness and tenderness, making this recipe a testament to its transformative qualities. It’s a foundational element that ensures every bite of this delightful coffee cake is a truly satisfying experience.

The Irresistible Crunch of a Lemon Zest Streusel

No coffee cake is complete without a generous, buttery streusel topping, and this recipe delivers one that is nothing short of perfection. What makes this streusel truly stand out is the infusion of fresh lemon zest. As the cake bakes, the lemon oils are released into the sugar, creating an aromatic blend that fills your kitchen with an inviting fragrance. This vibrant citrus note adds a sophisticated brightness that perfectly complements the sweet and tart flavors of the cake and berries. The streusel itself is a simple combination of flour, sugars (both granulated and brown), and melted butter, mixed until wonderfully crumbly.

The streusel topping isn’t just for flavor; it’s also about texture. It provides that delightful contrast – a slightly crisp, buttery crumble on top of the soft, moist cake. Each bite offers a satisfying crunch before melting into the tender cake beneath. It’s the perfect textural interplay, elevating the entire coffee cake experience from good to absolutely glorious. Whether you’re a fan of generous streusel or prefer a lighter dusting, this lemon-kissed crumb is a non-negotiable component that truly defines this magnificent bake. It’s the crowning glory that adds both visual appeal and an essential element of taste and texture to this beloved classic.

Fresh Raspberries: Bursts of Sweet-Tart Joy

The star of this coffee cake, beyond its incredible texture, is undoubtedly the fresh raspberries. These vibrant jewels are generously scattered throughout the batter, ensuring a burst of sweet-tart flavor with every forkful. The natural acidity of the raspberries cuts through the richness of the cake, creating a beautifully balanced taste sensation that is both refreshing and indulgent. Their delicate texture softens during baking, releasing their juices to infuse the surrounding cake with their irresistible fruity essence. Each ruby-red berry contributes not just flavor, but also a beautiful pop of color that makes the cake even more appealing.

While fresh raspberries are always recommended for their vibrant flavor and visual appeal, frozen raspberries can also be used effectively. If opting for frozen, there’s no need to thaw them beforehand; simply add them directly to the batter. Just be aware that baking time might need a slight extension, perhaps an extra couple of minutes, to ensure the cake is fully cooked through due to the added moisture. The beauty of raspberries is their universal appeal, making this coffee cake a favorite for all ages and occasions. Their stunning red hue also adds a beautiful visual element, making the cake as appealing to the eyes as it is to the palate, truly enhancing the overall experience.

Perfect for Any Occasion: From Casual Brunches to Special Celebrations

This raspberry coffee cake is incredibly versatile and shines on any occasion. Its delightful balance of flavors and inviting aroma make it a crowd-pleaser for virtually any gathering. I once brought this very cake to my Friday morning coffee, gab, and knitting group, and it was an instant hit. The ladies, who are notoriously honest with their constructive criticism, gave it glowing reviews – it truly passed with flying colors! It’s the kind of comforting yet elegant bake that fosters connection and joy, making it perfect for casual get-togethers where good company and delicious food are paramount.

Beyond casual gatherings, this cake elevates special occasions. Imagine it as the centerpiece of your Mother’s Day brunch spread, its vibrant colors and inviting aroma setting the perfect tone. It’s equally wonderful for Easter breakfast, a festive holiday morning, or simply a thoughtful treat to share with loved ones. It even makes a fantastic hostess gift or a delightful addition to a potluck. Honestly, I often wish there was another baker in my house who would surprise me with one (my husband’s culinary talents are best reserved for the grill after a rice-making incident, so I understand the sentiment!). Its universal appeal and satisfying flavors make it a reliable choice that will always impress, creating cherished memories around the table.

Baking Your Perfect Raspberry Coffee Cake: Tips for Success

Creating this delicious coffee cake is straightforward, but a few tips can ensure a perfect outcome every time. Begin by properly preparing your 10-inch round springform pan; greasing and flouring it prevents sticking and ensures an easy release, preserving the cake’s beautiful shape. When making the crumb topping, remember to rub the lemon zest into the sugar first. This simple step helps release the aromatic oils, intensifying the lemon flavor that truly makes this streusel special and fragrant. Don’t overmix the dry ingredients when combining them with the wet; beat until just smooth and fluffy, about 2 minutes, scraping down the sides of the bowl as needed to ensure everything is incorporated without developing the gluten too much, which can lead to a tougher cake.

Evenly spreading the batter, layering the raspberries, and then sprinkling the streusel ensures an even distribution of flavors and textures in every slice, providing a consistent delightful experience. Keep a close eye on the cake during the last phase of baking; it should be golden brown on top, and a toothpick inserted into the center should come out clean, indicating it’s fully cooked, typically between 45 to 52 minutes. While it’s tempting to dive in immediately, allowing the cake to cool on a wire rack for at least 20 minutes before removing the springform sides helps it set properly and makes for cleaner, more elegant slices. Whether you’re a seasoned baker or just starting, these simple guidelines will help you achieve a beautifully baked, flavorful raspberry coffee cake that tastes like it came straight from a gourmet bakery, ready to impress and delight.

The Recipe:

Raspberry Coffee Cake

Prep Time
20 minutes

Cook Time
52 minutes

Total Time
1 hour 12 minutes

Yield
12 servings

A tender sour cream coffee cake filled with fresh raspberries and topped with a buttery streusel.

Ingredients

For the crumb topping:

Grated zest of ½ lemon
⅓ cup sugar
⅓ cup brown sugar
1 cup flour
8 tablespoons (1 stick) salted butter, melted

For the cake:

1 ¾ cups flour
1 cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon.salt
3 eggs
1 cup sour cream
1 ½ teaspoons Nielsen-Massey vanilla extract
2 cups fresh raspberries (Frozen may be used. Add to the recipe frozen, but the baking time may need to be extended a couple minutes)

Instructions

Preheat the oven to 350°. Grease and flour a 10-inch round springform pan.
Make the crumb topping. In a small bowl, rub the lemon zest into the sugar to release the oils, then add the brown sugar and flour and mix to combine. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.
To make the cake, stir together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, sour cream, and vanilla until well blended. Add to the dry ingredients. Beat until smooth and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
Spoon the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 45 to 52 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan and cut into wedges to serve.

Notes

Adapted from Williams-Sonoma.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

KitchenAid 9-Speed Digital Hand Mixer
Microplane Zester for Citrus and Cheese
10-inch Springform Pan

Nutrition Information:

Yield:

Serving Size:

1 slice

Amount Per Serving:
Calories: 346Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 195mgCarbohydrates: 53gFiber: 2gSugar: 29gProtein: 5g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.

Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.

To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest