Raspberry Coffee Cake

For breakfast one Saturday morning, I made a Raspberry Coffee Cake, following this Taste of Home recipe but making a few delicious modifications along the way.

Raspberry Coffee Cake

1. Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
2. In greased 8×8 baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzle agave or maple syrup over the raspberries.

3. Pour the remaining 1/3 of the batter over the raspberries. Don’t worry if the raspberries aren’t all covered by the remaining batter.

4. Bake at 350 for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
5. Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 Tbsp at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.

Print Recipe

Raspberry Coffee Cake

Level up your next coffee cake with this recipe!

Prep Time15 mins

Cook Time40 mins

Course: Breakfast, Brunch, Dessert

Keyword: raspberry coffee cake

Servings: 4 servings

Ingredients

Coffee Cake Ingredients

• 2 eggs
• 3/4 cup fat free sour cream
• 1/4 cup milk
• 3 Tbsp butter
• 1 1/2 tsp vanilla extract
• 1 1/2 cups white flour
• 2/3 cups sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups fresh raspberries
• 1/4 cup chopped almonds
• Drizzles of agave syrup or maple syrup

Glaze Ingredients

• 3/4 cup powdered sugar
• 1 1/2 tsp milk
• 1/4 tsp vanilla

Instructions

• Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer.
• Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
• In greased 8×8 baking dish or other pastry dish of similar size, add about 2/3 of the batter.
• Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzle agave or maple syrup over the raspberries.
• Pour the remaining 1/3 of the batter over the raspberries. Don’t worry if the raspberries aren’t all covered by the remaining batter.
• Bake at 350 for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
• Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 Tbsp at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.
• Eat. One slice. Or maybe two.