The Ultimate Moist Raspberry Sour Cream Coffee Cake Recipe: A Breakfast and Brunch Delight
Prepare to discover your new favorite breakfast or brunch indulgence: the Ultimate Moist Raspberry Sour Cream Coffee Cake. This classic recipe transforms simple ingredients into an extraordinary treat, featuring a supremely moist and tender crumb that practically melts in your mouth. Each slice is generously filled and crowned with a delightful cinnamon sugar swirl, beautifully complemented by bursts of juicy, fresh raspberries. Whether you’re enjoying a quiet morning with a steaming cup of coffee or hosting a lavish brunch, this easy coffee cake recipe is designed to impress and satisfy. Its versatility is another highlight; while raspberries add a vibrant tartness, you can easily customize it with your preferred fruits, or introduce a delightful textural contrast by adding toasted chopped pecans or walnuts for an irresistible crunch and depth of flavor. Get ready to elevate your baking game with this remarkably easy yet incredibly flavorful coffee cake, making it the best coffee cake for any occasion.
Table of Contents
- Ingredient Notes
- How to Make Sour Cream Coffee Cake with Raspberries
- Looking for Classic Coffee Cake Topping? Here You Go!
- Ingredients for the Crumb Topping
- How to Make Crumb Topping
- Kelly’s Recipe Tips
- FAQs
- More Coffee Cake Recipes
- Raspberry Sour Cream Coffee Cake Recipe
Sour cream is a secret weapon in the world of baking, renowned for its ability to transform ordinary baked goods into culinary masterpieces. From light and airy old-fashioned doughnuts to rich, decadent cupcakes like these peach cupcakes, its creamy texture and subtle tang enhance moisture and tenderness in ways few other ingredients can. It’s no wonder, then, that sour cream coffee cake stands out as one of the most incredibly moist, tender, and flavorful morning treats you can bake. The magic lies in its fat content and acidity, which work together to break down gluten, resulting in an exceptionally soft crumb that stays fresh for days.
When you combine this luscious sour cream base with the vibrant sweetness of fresh raspberries and a generous swirl of aromatic cinnamon-sugar, you create a symphony of flavors and textures that will make you eagerly ditch your usual cereal. Imagine waking up to a warm slice of this homemade coffee cake, its fragrant aroma filling your kitchen – truly, mornings have never tasted sweeter. For those who love an added layer of complexity, consider folding in some toasted chopped pecans or walnuts to introduce a delightful crunch and nutty depth to this already perfect creation, making it an ideal breakfast cake or brunch cake option.
Ingredient Notes for the Best Sour Cream Coffee Cake
Crafting the perfect coffee cake begins with understanding each ingredient’s role. This recipe is designed for flexibility, particularly when it comes to fruit. While fresh raspberries provide a beautiful tart counterpoint to the sweet cake, feel free to personalize your creation based on seasonal availability or personal preference. Consider swapping them for juicy strawberries, plump blueberries, or thinly sliced stone fruits like peaches or plums for a delightful seasonal twist. The possibilities are endless, ensuring you can enjoy a unique coffee cake experience every time you bake a moist coffee cake.
- Cinnamon + Sugar: This dynamic duo creates the quintessential coffee cake experience. Not only does it form a beautiful, aromatic ribbon throughout the cake, adding a spicy-sweet surprise with every bite, but it also creates a wonderfully crisp, slightly crunchy topping that provides a pleasing textural contrast to the soft cake. This cinnamon sugar coffee cake element is key!
- Unsalted Butter: Butter is fundamental for richness and flavor. Using unsalted butter allows you to control the total salt content in your recipe. For optimal incorporation and a smooth, even batter, ensure your butter is softened to true room temperature. This helps it cream properly with the sugar, creating air pockets that contribute to the cake’s light and airy texture.
- Granulated Sugar: Beyond simply sweetening the batter, granulated sugar plays a crucial role in the cake’s structure and texture. Similar to its function in my favorite chocolate cake recipe, sugar helps tenderize the crumb by interfering with gluten development, ensuring your coffee cake remains soft and delectable.
- Eggs: Eggs are the binding agents that provide essential structure and moisture to the cake. They also contribute to its richness and help with leavening, creating a beautiful rise. Like butter, using room temperature eggs is vital for better emulsification with the other ingredients, leading to a more cohesive and evenly textured batter.
- Vanilla Extract: A touch of pure vanilla extract is indispensable for enhancing the overall flavor profile, adding warmth and depth to the sweet and tangy notes. If you’re lucky enough to have homemade vanilla extract on hand, this is the perfect opportunity to let its superior flavor shine!
- All-Purpose Flour: As the structural backbone of the cake, all-purpose flour provides the necessary framework. Proper measurement is key here – spoon and level the flour to avoid a dense cake.
- Baking Powder: This chemical leavener is responsible for giving the cake its beautiful lift and airy texture, ensuring it rises to perfection during baking, making for a light and fluffy coffee cake.
- Salt: A small but mighty ingredient, salt doesn’t just add its own flavor; it masterfully enhances and balances all the other ingredients, bringing out the sweetness and complexity of the cake.
- Sour Cream: The star of this show! Sour cream is truly magical in baking. It infuses the cake with incredible moisture and a delightful, subtle tang that complements the sweetness of the fruit and cinnamon. Just as it works wonders in my beloved sour cream banana bread, it’s absolutely crucial for achieving this coffee cake’s signature moist and tender texture, ensuring each slice stays wonderfully fresh and delicious for several days.
- Raspberries: These vibrant berries are the juicy gems of our coffee cake. You can use either fresh or frozen raspberries. If opting for frozen, remember to thaw them completely and drain them thoroughly before gently folding them into the batter. Excess moisture from unthawed or undrained frozen fruit can make your cake soggy.
See the recipe card for full information on ingredients and quantities.
How to Make Sour Cream Coffee Cake with Raspberries (Step-by-Step Guide)
Making this delightful sour cream coffee cake is a straightforward process, but a few key techniques ensure perfect results every time. Before you begin, gather all your ingredients and ensure they are at room temperature – this is crucial for a smooth, well-emulsified batter. You’ll also need a thoroughly greased 9-inch square baking pan; properly greasing it prevents sticking and ensures your beautiful cake releases easily.
- Start by making the cinnamon sugar mixture. Begin by preparing the fragrant cinnamon sugar mixture. In a small bowl, combine the granulated sugar and ground cinnamon until they are perfectly blended. This mixture will be layered into the cake and sprinkled on top, so set it aside for later.
- Cream together the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream together the softened unsalted butter and granulated sugar. Beat on medium speed for about 3 minutes, or until the mixture is light, fluffy, and pale in color. This crucial step, known as creaming, incorporates air into the butter and sugar, which creates pockets of air that expand during baking, contributing significantly to the cake’s light and tender crumb.
- Add the eggs and vanilla extract. Next, add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract, mixing just until combined. Avoid overmixing at this stage to keep the batter from becoming too dense.
- Whisk together the flour, baking powder and salt. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. With the mixer on low speed, alternately add portions of this dry flour mixture and the sour cream to the wet ingredients, beginning and ending with the flour. Mix only until just combined after each addition. Remember the golden rule of baking: overmixing develops gluten, which can lead to a tough and dense cake, much like with banana cake or homemade brownies. Aim for a cohesive batter, but stop mixing as soon as the last streaks of flour disappear.
- Spread half the batter into your pan, then sprinkle it with half of the cinnamon sugar mixture and half of the raspberries. Now comes the layering! Pour approximately half of the prepared coffee cake batter into your greased 9-inch square baking pan, gently spreading it into an even layer using an offset spatula or the back of a spoon. Even though the batter is thick, do your best to create a smooth base. Evenly sprinkle half of the reserved cinnamon sugar mixture and half of the fresh raspberries over this first layer of batter.
- Repeat by pouring the remaining batter overtop and spreading it into an even layer. Carefully pour the remaining batter over the raspberry-cinnamon sugar layer, again spreading it as evenly as possible. Since this is a thicker batter, don’t worry about perfection; just aim for a relatively smooth top. Finish by generously sprinkling the remaining cinnamon sugar mixture and the rest of the vibrant raspberries over the top layer. This creates a beautiful visual and ensures that every bite is packed with flavor and fruit.
- Bake the coffee cake for 50 to 60 minutes. Place the pan in your preheated oven and bake for 50 to 60 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it, and the top is golden brown and springs back lightly when touched. Once baked, allow the coffee cake to cool in the pan for 5 to 10 minutes before carefully transferring it to a wire rack to cool further, or slice and serve warm. The waiting is the hardest part, but it allows the cake to set properly and prevents it from crumbling.
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. It’s truly a versatile treat for any time of day.
Looking for the Ultimate Classic Crumb Topping? Elevate Your Coffee Cake!
While the cinnamon-sugar swirl in our raspberry coffee cake is exquisite, sometimes you crave the irresistible texture of a classic streusel crumb topping. This buttery, sweet, and spiced topping adds another layer of indulgence and crunch, transforming any coffee cake into a bakery-worthy masterpiece. Here’s how to make it:
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
To create this irresistible streusel, start by combining the packed brown sugar, granulated sugar, ground cinnamon, and all-purpose flour in a medium-sized bowl. Whisk them together until they are well combined. Next, add the cold, cubed unsalted butter directly into the dry mixture. The key to a perfect crumb topping is to keep the butter cold, which prevents it from melting too quickly and allows it to create distinct, flaky crumbs. Using a pastry cutter, two forks, or even your fingertips, work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs, with some pieces of butter still visible, roughly the size of small peas. This crumbly texture is exactly what you’re looking for! Once prepared, generously sprinkle this streusel evenly over your coffee cake batter before it goes into the oven. As it bakes, the topping will transform into a glorious golden-brown crust, becoming wonderfully crisp and adding an incredible textural dimension to your moist coffee cake.
Kelly’s Recipe Tips for Perfect Coffee Cake
Achieving baking perfection often comes down to a few expert tricks. These tried-and-true tips from Kelly will help ensure your Raspberry Sour Cream Coffee Cake is nothing short of spectacular, from its moist texture to its prolonged freshness.
- Use the toothpick test to check for doneness. This classic test is your best friend in the kitchen. Insert a wooden toothpick into the very center of the coffee cake. If it comes out clean, or with just a few moist crumbs clinging to it, your cake is perfectly baked. If you see wet batter, continue baking for a few more minutes and retest. Overbaking can lead to a dry cake, so rely on this method!
- Store any leftovers in an airtight container at room temperature for up to 3 days. To maintain its exceptional moisture and flavor, store any leftover coffee cake in an airtight container at room temperature for up to 3 days. This method keeps the crumb tender and the topping fresh. For extended freshness, you can refrigerate the cake for up to a week. Simply bring it back to room temperature or warm it slightly before serving for the best experience.
- Consider portioning and freezing. If you anticipate having leftovers or want to prep ahead, slices of coffee cake can be individually wrapped in plastic wrap and then aluminum foil, then frozen for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature, or warm gently in the microwave or oven for a quick treat.
Frequently Asked Questions About Raspberry Sour Cream Coffee Cake
If you find yourself without sour cream, a fantastic alternative is full-fat, plain Greek yogurt. It offers a similar thick consistency and tangy flavor, making it an excellent substitute in this recipe. Like sour cream, Greek yogurt also contributes significant moisture and a tender crumb to baked goods, ensuring your coffee cake remains delicious.
Absolutely! This versatile coffee cake batter is perfect for making individual muffins. To do so, simply divide the batter evenly among a lined 12-cup muffin tin. You will need to adjust the baking time; muffins typically bake much faster, usually taking about 18-20 minutes. Use the toothpick test to confirm doneness – it should come out clean when inserted into the center of a muffin.
This is a common question! The name ‘coffee cake’ refers to its traditional pairing, not its ingredients. Historically, coffee cakes were designed to be enjoyed alongside a cup of coffee, often as a breakfast treat, a snack, or during an afternoon break. It’s meant to complement the coffee-drinking experience with its sweet, comforting flavors and tender texture, providing the perfect accompaniment to your favorite brew.
Yes, absolutely! This recipe is incredibly adaptable. Feel free to experiment with other berries like blueberries, chopped strawberries, or blackberries for a different flavor profile. You can also use diced stone fruits such as peaches, plums, or nectarines when they are in season. For a different twist, consider adding chopped apples or pears. Just ensure any fruit you use is not overly wet; drain frozen fruits well to prevent a soggy cake.
Definitely! Nuts add a wonderful crunch and nutty flavor that complements the sweet cake and tart raspberries. Toasted chopped pecans or walnuts are excellent choices. You can mix them directly into the batter along with the raspberries, or sprinkle them on top with the cinnamon sugar mixture for an added textural element. Toasting the nuts beforehand enhances their flavor significantly, bringing out a deeper, richer taste.
More Delicious Coffee Cake Recipes to Try
- Raspberry Cream Cheese Coffee Cake
- Blueberry Coffee Cake Muffins with Streusel
- Strawberry Cream Cheese Coffee Cake
- Sour Cream Coffee Cake Muffins with Streusel
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Raspberry Sour Cream Coffee Cake
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.
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