Raspberry And Sour Cream Coffee Cake – a delicious recipe with sour cream, butter, flour, sugar, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 13 x 9 x 2-inch pan.
2
Set aside.
3
Preheat oven to 350u00b0.
4
In a large bowl, beat sour cream and butter with electric mixer on medium-high speed until combined.
5
Add about half the flour to mixture.
6
Blend.
7
Add sugar, eggs, milk, baking powder and soda, and vanilla.
8
Beat on low speed until thoroughly combined. Scrape sides.
9
Beat on medium speed for 2 minutes.
10
Go back to low speed and add remaining flour just until combined.
11
Spread batter evenly in pan.
12
Dollop jam in small spoonfuls on top of batter. Use a knife and swirl jam into batter to create a marble effect. Bake 30 to 35 minutes or until toothpick comes out clean.
13
Cool 15 minutes.
14
Sift confectioners sugar over top.
15
Serve warm or at room temperature.
16
Yields 12 servings.
1029
kcal
Calories
42
g
Fat
145
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 c. sour cream, 1/2 c. butter (1 stick), 1 3/4 c. flour, divided, 1 c. sugar, and more.
Yes, Raspberry And Sour Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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