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Raspberry Coffee Cake

A deliciously moist and buttery coffee cake filled with fresh raspberries, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh raspberries (washed and dried) Feel free to substitute with frozen raspberries, thawed and drained.
  • 2 cups all-purpose flour Measure flour properly to avoid a dense cake.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Make sure butter is at room temperature for easy creaming.
  • 2 large eggs Add eggs one by one to the batter.
  • 1 cup sour cream This adds moistness to the cake.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • optional Powdered sugar for dusting Dust before serving for an elegant finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round or square baking pan and lightly flour it.
Mixing
  1. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the sour cream and vanilla extract until combined.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the raspberries gently.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Serving
  1. Allow to cool for 10 minutes in the pan before transferring to a wire rack.
  2. Dust with powdered sugar before serving, if desired.

Notes

Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to 2 months.