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.
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.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and 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 and add a crunchy texture to the soft cake to create a 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: replace half of the sour cream with natural or Greek yogurt to make the cake lighter and add a slight tanginess.
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.
The raspberries with sugar go in between layers of cake batter. They cook and soften, but remain juicy, giving the cake a moist crumb.
The final batter is thick and unctuous. You'll have to spread it in the prepared pan. An offset spatula is a good tool for this.
Out of the oven it looks like a regular cake as the fruit is hidden.
Lemon glaze
For this cake, we use a simple powdered sugar glaze, which is a classic topping when it comes to 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 achieve a 'thick honey' consistency.
Storage
- 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 it can be, 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 you keep track of how your oven works and what tiny details you might need to adjust.
- Reheating: you can reheat room temperature or refrigerated slices in the microwave for a few seconds or in a medium oven. If frozen, allow the cake to thaw first before reheating.
- 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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PrintRaspberry Coffee Cake (with lemon glaze)
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.
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
For the raspberry cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 225g 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
- 2-3 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 the flour, baking powder and salt. Set aside. Or have the ingredients measured and sift them directly over the batter.
- In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
- Add eggs one at a time, beating well after each addition.
- Add the lemon zest and vanilla.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with the sour cream in 2 parts.
- Pour half of the batter into the prepared pan and smooth the top.
- Scatter the 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 harder 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 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.
Notes
- 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 it can be, 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 you keep track of how your oven works and what tiny details you might need to adjust.
- 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.
- Room temperature storage: 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 the cake: 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.
- You can check the Ingredients page for more details and the brands we use.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: â…›
- Calories: 575
- Sugar: 45.8 g
- Sodium: 118 mg
- Fat: 28.5 g
- Carbohydrates: 74.8 g
- Fiber: 2.3 g
- Protein: 7.3 g
- Cholesterol: 117 mg
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