Raspberry Coffee Cake
Author: Tammy
Serves: 15 pieces
- 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.
Recipe by Chateau Elma at https://www.chateauelma.com/raspberry-coffee-cake
3.5.3208