September 22, 2012

Fresh Raspberry-Sour Cream Coffee Cake

I was so thankful to be able to go raspberry picking the other day.  The orchard we go to has a wonderful patch of fall berries that should be around until October!  I was hoping to freeze some, but they ended up going into this cake and a couple of pies!  This simple recipe is a breeze to whip up and so delicious!

Crumb Topping:

1 cup flour
2/3 cup granulated sugar
grated zest of 1 lemon
1/2 cup unsalted butter, melted


1-3/4 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup sour cream (light is fine)
1 teaspoon vanilla
2 cups fresh raspberries

Preheat the oven to 350 degrees.  Grease and flour a 10-inch round springform pan.  For the crumb topping, stir together the flour, sugar, and zest in a small bowl.  Add the melted butter and stir with a fork until crumbly.  Set aside.  For the cake, stir together the flour, sugar, baking powder, baking soda, and salt in a small bowl.  In another bowl, whisk together the eggs, sour cream and vanilla until well blended.  Add the sour cream mixture to the dry ingredients and beat until smooth and fluffy, about 2 minutes.  Spoon the batter into the prepared pan and spread evenly.  Cover evenly with the berries.  Sprinkle the crumb topping evenly over the berries.  Bake until the top is golden-brown, 38-42 minutes.  A wooden toothpick inserted in center of cake should come out clean.  Remove from oven and place on a wire rack to cool for 20 minutes.  Release the sides of the springform pan and dust with confectioners' sugar, if desired.  Cut into wedges.  Serves 10 to 12

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