The streusel topping is on top of fresh raspberries.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 1 10-inch cake |
Ingredients
- 1 cup all-purpose flour
- ⅔ cup white sugar
- 1 lemon, zested
- ½ cup unsalted butter, melted
- 1 ¾ cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 room-temperature eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
- Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
- Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
- Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners’ sugar to serve.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 137 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Looks and tastes wonderful.
I made this recipe as directed, except that I used 4 cups of blueberries. Awesome!
I made this in Sweden while visiting our son, his wife and grandson! They invited the neighbors over for dinner. Swedes love their confections and pastries and it’s all excellent so the pressure was on! And there are wild raspberries in the woods next door! We didn’t have sour cream so I substituted Creme fraiche and yogurt to make one cup. It turned out beautifully, family and guests loved it- they asked for the recipe!
Nice, but took closer to 1hr+ to fully bake.
Love Love Love this cake! I’ve made it at least a dozen times now with different fruit combinations, and it’s even better with strawberries and rhubarb. I use a larger baking dish so that the ratio of cake to fruit is smaller which keeps the cake moist and the flavour full. The lemon crumble on the top is a lovely touch!
This was good, but I had to make a few changes. I always use half whole wheat flour, subbed brown sugar in the topping. The butter made the center pretty soggy and it took longer to bake. With that change next time I think it will turn out better- will definitely tweak and keep trying!
This cake was delicious, moist, perfectly formed and beautiful! I followed the recipe exactly, but baked in a 8.5×11 in glass dish. It took a little longer to bake (about 10 minutes more), but turned out fabulously!
I really wanted to like this but it was a total miss for us. My son 12, who eats most anything didn’t like it at all. I have been cooking for over 30 years and always follow a new recipe exactly as written to give respect to it where it is due, then tweak if I like it next time. We found this to be very heavy, mushy and far to dense. It didn’t even have that yummy bakery smell while cooking. I suppose it is all a matter of taste but for us it was not good at all.
This recipe was great. I made it exactly as written with the exception of the sour cream. I was out of it so I substituted Stoneyfield lemon greek yogurt and it was wonderful. This is going to be my go to recipe for fruit coffee cake. I’m going to try it with different fruits.
I used Truvia Baking Blend (for the first time) instead of sugar, and it worked great in this recipe. The raspberries sweeten the cake, and the lemon zest brightens the flavor. Very nice coffee cake.