coffee cake recipes using sour cream and raspberries

Coffee Cake Recipes Using Sour Cream and Raspberries

Coffee cake is a delightful treat that pairs perfectly with a warm cup of coffee or tea. The combination of sour cream and raspberries adds a tangy and fruity twist to the traditional coffee cake recipe. In this article, we will explore some delicious coffee cake recipes that incorporate these two ingredients. Whether you’re a seasoned baker or a beginner, these recipes are sure to impress your friends and family. So, let’s dive in and discover the wonderful world of coffee cake!

1. Classic Sour Cream and Raspberry Coffee Cake

Ingredients:
– 2 cups all-purpose flour
– 1 12 teaspoons baking powder
12 teaspoon baking soda
12 teaspoon salt
12 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 cup fresh raspberries

Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
6. Gently fold in the fresh raspberries.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Serve slices of this classic sour cream and raspberry coffee cake with a dusting of powdered sugar on top.

2. Streusel-Topped Sour Cream and Raspberry Coffee Cake

Ingredients:
– 2 cups all-purpose flour
– 1 12 teaspoons baking powder
12 teaspoon baking soda
12 teaspoon salt
12 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 cup fresh raspberries

Streusel Topping:
12 cup all-purpose flour
12 cup granulated sugar
14 cup unsalted butter, cold and cubed
12 teaspoon ground cinnamon

Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
6. Gently fold in the fresh raspberries.
7. Pour the batter into the prepared baking pan and spread it evenly.
8. In a small bowl, combine the flour, sugar, butter, and cinnamon for the streusel topping. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until crumbly.
9. Sprinkle the streusel topping evenly over the batter in the baking pan.
10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
12. Slice and serve this streusel-topped sour cream and raspberry coffee cake for a delightful treat.

3. Gluten-free Sour Cream and Raspberry Coffee Cake

Ingredients:
– 2 cups gluten-free flour blend
– 1 12 teaspoons baking powder
12 teaspoon baking soda
12 teaspoon salt
12 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 cup fresh raspberries

Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
6. Gently fold in the fresh raspberries.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Enjoy a slice of this gluten-free sour cream and raspberry coffee cake, perfect for those with dietary restrictions.

In conclusion, offer a delightful twist to the traditional coffee cake. The tanginess of the sour cream complements the sweetness of the raspberries, creating a harmonious flavor combination. Whether you prefer the classic version, a streusel-topped variation, or a gluten-free option, these recipes are bound to satisfy your sweet tooth. So, grab your apron, gather the ingredients, and indulge in the pleasure of baking and savoring these delectable coffee cakes!

FAQ

1. What are the ingredients for the Classic Sour Cream and Raspberry Coffee Cake?

  • 2 cups all-purpose flour
  • 1 12 teaspoons baking powder
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 12 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh raspberries

2. How do I make the Classic Sour Cream and Raspberry Coffee Cake?

  • Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round baking pan.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  • Cream together the softened butter and sugar in a large bowl, then beat in the eggs and vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Fold in the fresh raspberries.
  • Pour the batter into the prepared baking pan and bake for 40-45 minutes. Allow the cake to cool before serving.

3. What are the ingredients for the Streusel-Topped Sour Cream and Raspberry Coffee Cake?

  • 2 cups all-purpose flour
  • 1 12 teaspoons baking powder
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 12 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh raspberries

Streusel Topping:
12 cup all-purpose flour
12 cup granulated sugar
14 cup unsalted butter, cold and cubed
12 teaspoon ground cinnamon

4. How do I make the Streusel-Topped Sour Cream and Raspberry Coffee Cake?

  • Preheat the oven to 350°F (175°C) and grease and flour a 9-inch square baking pan.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  • Cream together the softened butter and sugar in a large bowl, then beat in the eggs and vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Fold in the fresh raspberries.
  • In a separate bowl, mix together the streusel topping ingredients until crumbly.
  • Sprinkle the streusel topping over the cake batter and bake for 40-45 minutes. Allow the cake to cool before serving.
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