Raspberry Coffee Cake – Easiest Recipe Ever:-By following this recipe for Raspberry Coffee Cake, you will have the opportunity to indulge in the delightful combination of tart raspberries and buttery cake. We are confident that this delectable cake will quickly become a favorite in your household, regardless of whether you choose to indulge in it as a sweet treat in the afternoon or as a leisurely breakfast.
Raspberry Coffee Cake – Easiest Recipe Ever
It does not matter if you are hosting brunch or if you simply have a desire for something beautiful; this recipe satisfies both of those desires with its flavor and its ease of preparation.
Ingredients :
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh raspberries
- Optional: Powdered sugar for dusting
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InstructionsÂ
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a circular baking pan measuring 9 inches in diameter, or line it with parchment paper. Butter that has been softened and sugar should be creamed together in a large mixing bowl until the mixture is frothy and light.
Incorporate the eggs, one at a time, and then work in the vanilla essence after each addition. A second bowl should be used to combine the flour, baking powder, baking soda, and salt by whisking them together. The dry ingredients should be added to the butter mixture in stages, with the sour cream being added in between each addition.
Continue to mix until everything is just mixed. As you carefully incorporate the fresh raspberries into the mixture, take care not to smash them.
The batter should be poured into the baking pan that has been prepared and spread out evenly. Bake for forty to forty-five minutes in an oven that has been preheated, or until a toothpick that has been inserted into the centre comes out clean.
The cake should be allowed to cool for ten minutes in the pan before being transferred to a wire rack to finish cooling entirely. powdered sugar can be sprinkled on top once the cake has cooled down. Please slice and serve.
Nutrition
- Calories: 280
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 65 mg
- Sodium: 170 mg
- Total Carbohydrates: 39 g
- Dietary Fiber: 2 g
- Sugars: 20 g
- Protein: 4 g
Tips
If you want to give this recipe a unique touch, consider replacing half of the raspberries with either blueberries or blackberries. There is an option to utilize frozen raspberries in the event that fresh raspberries are not available. Please make sure that they are completely thawed and drained before adding them to the batter.
It is possible to improve the flavour of the batter by adding one tablespoon of lemon zest, which will also complement the raspberries nicely. A straightforward glaze that is created from powdered sugar and lemon juice can be drizzled over the cake to give it a more sumptuous appearance.
FAQ
Q.1) Can I use frozen raspberries instead of fresh?
There is no problem with using frozen raspberries. Before adding them to the batter, make sure they are completely thawed and drained.
Q.2) Can I make this coffee cake ahead of time?
The coffee cake can be baked ahead of time and kept in an airtight container at room temperature for up to two days. Yes, this is possible under certain circumstances.
Q.3) Can I freeze this coffee cake?
Yes, you are able to store the coffee cake in the freezer for up to two months. To prevent it from freezing, first cover it tightly in plastic wrap, and then wrap it in aluminum foil. Before serving, allow the food to defrost in the refrigerator for a full night.
Q.4) Can I use Greek yogurt instead of sour cream?
Greek yogurt can be used in place of sour cream in this recipe, there is no doubt about that. Ensure that it is unflavored and unflavored in its whole.
