Raspberry Sour Cream Coffee Cake
Tuesday, April 26th, 2022This is a fruit-filled variation on a sour cream coffee cake that my mother makes. I’ve added whole grains in the form of the oats and fruit in the form of the raspberries. I baked it in a 9 x 13 cast iron pan from Lodge but you could bake it in a bundt pan just as easily.
Raspberry Sour Cream Coffee Cake
Cake Ingredients:
Cake Ingredients:
- 2 Eggs
- 1/2 cup butter, melted
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp orange liqueur such as 43 or triple sec
- 1 cup sour cream
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
Filling/topping ingredients:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats or quick oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup melted butter
Directions:
- Preheat oven to 350 F.
- Beat eggs
- Drizzle melted butter into eggs while whisking to incorporate it.
- Add salt, sugar, orange liqueur, and sour cream. Stir to combine.
- In a separate bowl, combine flour, baking powder, and baking soda.
- Pour liquid mixture into dry mixture and fold until just combined.
- Make the filling/topping in the bowl that was used for the liquid mixture by combining all ingredients except raspberries and stirring until crumbly.
- Put about 1/3 of the batter into a greased 9 x 13 or bundt pan and spread to a thin, even layer.
- Spread raspberries in an even layer and then top with half of the crumb mixture.
- Spread the remaining batter on top of the raspberries and filling. The berries and filling might get mixed up a little in the batter. Don’t sweat it, this is expected!
- Top with the remaining filling/topping.
- Bake for 55-60 minutes or until a cake tester or toothpick comes out clean (if using a glass 9 x 13 pan, this may be in as little as 40 minutes)
- Enjoy!
