Raspberry Sour Cream Coffee Cake – a delicious recipe with flour, granulated sugar, Baking Powder, baking soda, egg, 'S. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Mix first 4 ingredients in large bowl.
3
Whisk egg, sour cream and butter in another bowl until blended.
4
Add to flour mixture.
5
Stir just until moistened.
6
(Batter will be lumpy.)
7
Pour 2/3 of the batter into 8-inch round baking pan sprayed with cooking spray.
8
Sprinkle with berries and brown sugar.
9
Top with tablespoonfuls of remaining batter.
10
Sprinkle with nuts.
11
Bake 30 to 35 min.
12
or until a toothpick inserted in center comes out clean.
13
Cool in pan 10 min.
14
Remove from pan to wire rack.
15
Cool 20 min.
16
Mix powdered sugar, 1 tsp.
17
milk and extract.
18
Add remaining milk, 1/2 tsp.
19
at a time, until glaze is thin enough to drizzle.
20
Drizzle over cake.
21
Serve warm or at room temperature.
513
kcal
Calories
26
g
Fat
63
g
Carbs
10
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup flour, 1/4 cup granulated sugar, 1 tsp. CALUMET Baking Powder, 1/4 tsp. baking soda, and more.
Yes, Raspberry 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
