This raspberry coffee cake recipe came about because of desperation. While defrosting our freezer (yikes!) a couple weeks ago, I was happy to discover several bags of frozen raspberries that I had totally forgotten about. Yes, my freezer was so crammed full of food and ice that I couldn’t even see what was in there. A little embarrassing to admit, but totally true.
I immediately started looking for recipes that called for raspberries. My boys even joined in and started scouring my cookbooks. When we found this coffee cake recipe with a layer of raspberries in the middle, we knew we had discovered a winner. And oh my was it ever!
The cake is moist and has great flavor from the sour cream. We used the almond extract and I highly recommend that! The raspberry layer adds some sweetness, but isn’t overly sweet. And then you have the yummy crumb topping. Put them all together, and well, you have some amazing coffee cake!
Raspberry Coffee Cake
Raspberry Coffee Cake
Tender, buttery coffee cake with a raspberry filling and a sweet crunchy topping.
Ingredients
Filling:
- 1/2 cup + 2 Tbsp granulated sugar
- 3 Tbsp cornstarch
- 1 3/4 cups fresh or frozen raspberries
- 1/2 cup water
- 1 Tbsp lemon juice
Topping:
- 1/4 cup flour
- 1/4 cup sugar
- 2 Tbsp butter
- 1/4 cup chopped pecans
Batter:
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp cold butter
- 1 large egg
- 1/2 cup sour cream
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
Instructions
- For filling:Whisk together sugar and cornstarch in a large saucepan. Stir in water and lemon juice, then raspberries. Cook and stir over medium heat. Boil for 2 minutes, stirring constantly. Set aside.
- For topping: Combine flour and sugar in a small bowl. Cut in butter with a pastry blender of fork until crumbly; stir in the nuts.
- While filling cools, spray a 9" spingform pan with cooking spray. Preheat your oven to 325°.
- For batter: Combine flour, sugar, baking powder, soda, and salt in a large mixing bowl. Cut in butter with a pastry blender or fork.
- Combine eggs, sour cream, and almond extract in a small bowl; whisk until smooth. Stir into dry ingredients. Batter will be very thick.
- Spread half of batter in the bottom of a greased 9x13" pan. (I pat mine into the pan with wet hands.)
- Pour raspberry filling over the batter; spread with a spoon. Take remaining batter flatten with your palms. Arrange over the filling. It's fine if there are gaps.
- Sprinkle crumb topping over the top of the coffee cake.
- Bake in a preheated 325° oven for about 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool in the pan for 10-20 minutes, then run a plastic knife around the edge. Remove the sides of the pan.
- Serve warm or at room temperature.
Notes
If desired, you can make simple icing with a cup of powdered sugar, 2-3 tablespoons of cream, and a couple drops of almond extract. Drizzle over the coffee cake before serving.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 383Total Fat: 18gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 62mgSodium: 289mgCarbohydrates: 52gFiber: 4gSugar: 25gProtein: 5g
Wonderful recipe! I often use half the sugar and sub greek yogurt for sourcream. I ran out of all my extracts, but had fresh raspberries. Turned out awesome. I didn’t split the batter and poured the ras on top, then crumbles, that was ok too. They make great breakfast bars. Thanks! I like your site alot.
mmmmm… this looks so good! I was sold when I saw the picture, and then I saw almond extract! Love. I cannot resist almond extract for some reason… definitely will have to make it.
I am the same Rochelle. I love almond extract in baked goods!
Oh my gosh, this sounds so good. I am printing this (I am at work…sssshhhh,don’t tell.) and want to make this over the weekend!
Denise
Extreme Personal Measures
Don’t worry, I can keep a secret. 😉