This Raspberry Coffee Cake is like one gigantic raspberry muffin that you can cut into any size you like. Depending on the time of day or your appetite you get to choose how big the piece will be. This recipe is one of those special ones that you get up in the middle of the night and eat a piece leaning over the kitchen sink to catch the crumbs so no one is the wiser in the morning. This Raspberry Coffee Cake is a little lighter than a previously posted coffee cake with raspberries in it. With no streusel topping, just a little sprinkling of brown sugar it is definitely easy to eat on the go. The batter is very thick but results in a light and airy cake- it is amazing what chemistry does.
If you are old enough you will remember back in the 1980s there was a packaged cake mix called Snackin Cake. It had the pan and the cake mix in the box and all you had to add was water and I think an egg. It’s marketing ploy was that it was so easy anyone good make a cake. Well making a cake for snacking isn’t that hard and I think anyone can do as long as they have some simple baking ingredients and of course a pan! If you have a stand mixer or even a hand mixer it makes it easier to cut in the butter to the dry ingredients, but after that all you need is a spatula or wooden spoon.
I used fresh raspberries for this coffee cake but you could use any fresh berries. I will definitely be making it with blueberries once they are ripe this summer. If you use strawberries I would slice them up. Topped with ice cream or fresh whipped cream it makes a very yummy dessert. Enjoy!
- 2½ cups all-purpose flour
- 1 cup packed brown sugar
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- ⅔ cup butter, room temp
- ⅓ cup sour cream, full fat
- 1 cup milk
- 2 eggs
- ½ tsp vanilla
- 2 cup fresh berries
- 1-2 tbsp sugar for top of cake
- Preheat oven to 350 ℉. Line a 9x13 baking pan with parchment paper.
- In a 2 cup glass measure mix together the sour cream and milk - let stand while doing the next step.
- In the bowl of a stand mixer add all of the dry ingredients and the butter. Mix with the paddle attachment until crumbly.
- Add the eggs and vanilla to the milk mixture. Whisk together until well combined.
- Add the milk mixture all at once to the flour mixture and mix just until combined. Batter will be very thick.
- Spread ¾ of the batter in the parchment lined pan using an off-set spatula.
- Place the berries in an even layer over the batter.
- Dollop the remaining batter evenly over the berries and using the off-set spatula spread into the berries until even.
- Sprinkle with a sugar.
- Bake 35-40 minutes or until a toothpick inserted comes out clean.