Raspberry coffee cake has tender vanilla cake surrounding juicy fresh raspberries and is topped with a bright lemon glaze. No mixer required and ready in about 45 minutes.
I know I just made Raspberry White Chocolate Shortbread Bars not that long ago, but raspberries were on sale the other day and I just couldn’t pass them up.
- $1.50/pkg is crazy cheap for around here.
- My kids love them. (They were really mad to hear that I gave away all of this coffee cake and they didn’t get any! Mwahaha. I did save them a package of fresh raspberries though. Their mom runs a baking blog, so trust me, they get enough sweets as it is.)
- Raspberries are one of the pretties berries to photograph. They just make me happy.
- Come on. Look at this coffee cake, how do you say no to that?
I’ve been big lately on making things that don’t require a mixer and this coffee cake fits that bill! If only this could be a one bowl recipe too. But alas, it’s not.
How do you make raspberry coffee cake?
Prepare the raspberries by sprinkling the brown sugar over them and stirring them lightly.
In a separate bowl, add the flour, sugar, baking powder, baking soda and salt. Give it a light stir too.
Next you’ll add the wet ingredients to the dry. Just eggs, sour cream, melted butter and vanilla. Stir it until it’s well combined, about a couple minutes.
This coffee cake is assembled in layers. So first you need to spread a layer of cake batter in a 9 inch round pan. It will take a little more ½ of the batter. Sprinkle the brown sugar and berries evenly over the batter and then plop the remaining batter over the top by the spoonful and bake it.
This cake comes out of the pan looking pretty, but I like a glaze on my coffee cake. I’ve topped this raspberry coffee cake with a lemon glaze, but here are some other suggestions for toppings:
- Powdered sugar
- Cream cheese glaze
- Chopped candied nuts
- Melted chocolate drizzle
Can I use different berries instead of raspberries?
Yes, fresh blueberries, blackberries, mulberries, halved fresh cherries, and chopped strawberries can be substituted for the raspberries. If using frozen berries, do not thaw before baking as it will discolor the cake.
For the Coffee Cake
- 1 cup raspberries
- 1/4 cup brown sugar
- 1 cup all purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1 large egg
- 2/3 cup sour cream
- 3 Tablespoons melted butter
- 1 teaspoon vanilla extract
For the glaze
- 1/2 cup powdered sugar
- 1 Tablespoon lemon juice
- Preheat the oven to 350 degrees and prepare a 9 inch round cake pan with nonstick baking spray with flour. Or grease and flour.
- Toss the raspberries with brown sugar and set aside.
- In a small mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Lightly stir to combine. Add to this, the egg, sour cream, butter and vanilla. Mix by hand 1-2 minutes until well combined and smooth.
- Spread about 1/2 of the cake batter in the bottom of the pan. Sprinkle the raspberries and sugar evenly over the batter. Then drop the remaining batter by the spoonful over the top of the berries.
- Bake at 350 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes and then remove from the pan.
- In a small bowl, whisk together the lemon juice and powdered sugar. Drizzle over the cake and serve.