Raspberry Sour Cream Coffee Cake

This Tuesday tweak is brought to you courtesy of Lauren, a longtime reader and commenter who reminded me of this recipe from the early and decidedly unpretty days of the blog. You don’t have to twist my arm to get me to make something with 1) fresh berries, 2) a lemony crumb topping, and 3) a tender sour cream cake.

Coffee cakes are so lovely to me. I love the simplicity of using just one or two bowls and there being no need to break out the mixer. Simplicity is just what we have needed of late, with the kids currently riding a seemingly endless stream of various childhood illnesses (thanks, daycare!) No fuss, no frills, but still delicious and comforting. A piece savored during blessed nap time when the house was yes! finally quiet. Yes, just what we needed.

Yield about 12 servings

Ingredients

For the crumb topping:

½ cup all-purpose flour
1/3 cup sugar
Zest of ½ lemon
4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly

For the cake:

1 ¾ cups all-purpose flour
1 cup sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh raspberries

Directions

01
Preheat the oven to 350˚ F. Lightly grease and flour and 10-inch springform pan. To make the crumb topping, combine the flour, granulated sugar and lemon zest in a small bowl and whisk to blend. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.
02
To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the eggs, sour cream and vanilla until well blended. Make a well in the center of the flour mixture and add the liquid ingredients. Fold together gently until evenly mixed and no streaks remain, being careful not to over mix. Spread the batter into the prepared pan in an even layer. Dot the top of the batter with the raspberries. Sprinkle the crumb topping evenly over the berries.
03
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38-42 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve warm or at room temperature, cut into wedges.

Source

slightly adapted from Williams Sonoma