This is a classic coffee cake made with sour cream and juicy raspberries in the middle. It has a moist crumb and a simple powdered sugar lemon glaze that makes it irresistible. It can be frozen. Make it year-round with fresh or frozen berries.
A perfect snacking and brunch cake
If you're in the mood for a simple cake with a twist, this raspberry coffee cake might just be what you're looking for.
I'm a big fan of coffee cake recipes, and this recipe stands out with its tender texture and flavorful berries in every bite.
It's the perfect addition to any breakfast or brunch table, as a companion to afternoon tea, or with a cup of coffee.
Is coffee cake made with coffee?
Despite its name, coffee cakes don't typically include coffee in the ingredients. The name "coffee cake" generally refers to a cake intended to be eaten with coffee (or tea).
It's a sweet cake with a dense crumb that usually contains sour cream for moistness and might have a crumb topping.
Ingredient list
- Raspberries: fresh or frozen.
- Sour cream: regular, full-fat.
- Unsalted butter.
- Eggs: fresh, large.
- White, granulated sugar.
- All-purpose flour.
- Baking powder: make sure it hasn't expired.
- Salt.
- Vanilla extract.
- Lemon zest and juice: fresh is always better. We don't recommend bottled lemon juice.
- Powdered sugar.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Almonds: incorporate almond extract and sliced almonds for a nutty flavor and irresistible crunch. Almonds and red berries make a classic combination that's both tasty and elegant.
- Streusel topping: use a crumb topping to add a crunchy texture to the soft cake and create great contrast.
- White chocolate chips: mix some into the batter or sprinkle on top before baking. Raspberries and white chocolate make a fantastic pair.
- Yogurt: to make the cake lighter and add a slight tanginess, replace half of the sour cream with natural or Greek yogurt.
How to make a coffee cake with raspberries
This recipe is a classic sour cream cake using the creaming method and fresh or frozen raspberries with lemon zest and juice for flavor.
Always sift the dry ingredients before adding them to the butter mixture. It's important to aerate them to help the cake rise better during baking.
Layers
The raspberries, sprinkled with sugar, are placed between the layers of cake batter. They cook and soften but remain juicy, giving the cake a moist crumb.
Cake batter
Spread the top layer of thick batter carefully so you don't move the raspberries much. An offset spatula is a great utensil for this.
Step 3
Out of the oven it looks like a regular cake as the fruit is hidden.
Sweet lemon glaze
For this cake, we use a simple powdered sugar glaze, a classic topping for coffee cakes.
- Two ingredients: powdered sugar and lemon juice. Mix until smooth and that's it.
- Achieving the right consistency: you don't want it to be too thin or too thick. So, adding the liquid gradually is essential to achieving a 'thick honey' consistency.
Storing a coffee cake
- Cool it down: before storing, allow the coffee cake to cool completely to room temperature. Storing it while still warm can lead to condensation inside the container, making the cake soggy.
- Room temperature: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Place it in an airtight container or wrap it with plastic wrap or aluminum foil to keep it from drying out. Keep it away from direct sunlight and heat sources.
- Refrigerating: it keeps for up to about a week. Wrap it well in plastic wrap or aluminum foil, or place it in an airtight container. Keep in mind that the crumb tightens and is not as soft.
- Freezing: for longer storage, this cake freezes well for up to 3 months. Wrap the cake or individual slices in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container or freezer bag. Label it with the date. To thaw, leave it in the refrigerator overnight or on the countertop for a few hours.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, the needed equipment and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Room temperature is the best way to eat this coffee cake. Some people reheat cold or refrigerated slices in the microwave (I'm not a fan of it for this) for a few seconds or in a medium oven (the best option). If frozen, allow the cake to thaw at room temperature, uncovered.
- Fresh raspberries or frozen? We try to use in-season fruit, but frozen berries work just fine. Don't thaw them unless they have been in the freezer for a long time and have ice around them. In that case, thaw slightly and drain to remove excess liquid.
Related recipes you might like:
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Raspberry Coffee Cake (with lemon glaze)
Ingredients
For the raspberry cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 ¼ cups granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon lemon zest, packed, about ½ medium lemon
- 1 ½ teaspoons vanilla extract
- 1 cup sour cream, at room temperature
- 1 cup fresh raspberries
- 2 tablespoons light brown sugar
- Extra fresh raspberries, for serving (optional)
For the lemon glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons of lemon juice
Instructions
For the raspberry cake:
- Preheat oven to 350ºF (180°C).
- Butter or use baking spray to grease an 20x30cm (8x11-inches) rectangular pan.
- Sift 2 cups flour, 2 teaspoons baking powder and ¼ teaspoon salt. Set aside. Or have the ingredients measured and sift them directly over the batter.
- In a large bowl, beat 1 cup butter until creamy. Slowly add 1 and ¼ cups sugar and beat for 2 minutes.
- Add 2 eggs one at a time, beating well after each addition.
- Add 1 teaspoon lemon zest and 1 and ½ teaspoons vanilla.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with the sour cream in 2 parts.
- Pour half the batter into the prepared pan and smooth the top.
- Scatter 1 cup raspberries over the batter and sprinkle with the brown sugar.
- Mound the remaining batter on top. Don’t pour it all in one place, or it will be more complicated to smooth out.
- With an offset spatula or the back of a spoon, spread the batter carefully, trying not to disturb the berries much. If it gets slightly stained, that’s fine. The batter will cover the raspberries.
- Bake for about 45 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Let cool on a wire rack for 15 minutes, then carefully run a smooth-bladed knife around the edges to loosen any stuck parts. Let cool completely before glazing.
For the simple glaze:
- Mix 1 cup powdered sugar with 2 tablespoons of lemon juice until smooth. If needed, add more juice, 1 teaspoon at a time, until it’s like thick honey.
- Drizzle on top of the cooled cake. Let dry, cut and serve with fresh raspberries or plain.
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