Raspberry Coffee Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 15 pieces
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 ℉. Line a 9x13 baking pan with parchment paper.
  2. In a 2 cup glass measure mix together the sour cream and milk - let stand while doing the next step.
  3. In the bowl of a stand mixer add all of the dry ingredients and the butter. Mix with the paddle attachment until crumbly.
  4. Add the eggs and vanilla to the milk mixture. Whisk together until well combined.
  5. Add the milk mixture all at once to the flour mixture and mix just until combined. Batter will be very thick.
  6. Spread ¾ of the batter in the parchment lined pan using an off-set spatula.
  7. Place the berries in an even layer over the batter.
  8. Dollop the remaining batter evenly over the berries and using the off-set spatula spread into the berries until even.
  9. Sprinkle with a sugar.
  10. Bake 35-40 minutes or until a toothpick inserted comes out clean.
Recipe by Chateau Elma at https://www.chateauelma.com/raspberry-coffee-cake