Raspberry Sour Cream Coffee Cake Recipe

Name: Raspberry Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1/4 cup granulated sugar; 1 tsp. CALUMET Baking Powder; 1/4 tsp. baking soda; 1 egg; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/4 cup butter, melted; 1 cup raspberries; 2 Tbsp. brown sugar; 1/3 cup PLANTERS Sliced Almonds; 1/2 cup powdered sugar; 2 tsp. milk, divided; 1/4 tsp. almond extract

Servings: persons

1 cup flour
1/4 cup granulated sugar
1 tsp. CALUMET Baking Powder
1/4 tsp. baking soda
1 egg
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter, melted
1 cup raspberries
2 Tbsp. brown sugar
1/3 cup PLANTERS Sliced Almonds
1/2 cup powdered sugar
2 tsp. milk, divided
1/4 tsp. almond extract

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Raspberry Sour Cream Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions