Description
A delightful raspberry coffee cake that combines the sweetness of raspberries with a tender crumb, perfect for any gathering.
Ingredients
- 1 cup fresh raspberries
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped nuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the softened butter and sugar in a separate bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate mixing in the dry ingredients with the sour cream until just combined.
- Gently fold in the fresh raspberries and chopped nuts if using.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool, then dust lightly with powdered sugar before serving.
Notes
For a healthier twist, try using whole wheat flour or substitute Greek yogurt for sour cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American