Fresh raspberries with a streusel topping.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
16
Yield:
1 10-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Topping:
Cake:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.

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  • 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

265 calories; protein 3.9g 8% DV; carbohydrates 40.9g 13% DV; fat 9.9g 15% DV; cholesterol 52.3mg 17% DV; sodium 137.4mg 6% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2014
This cake was delicious moist perfectly formed and beautiful! I followed the recipe exactly but baked in a 8.5x11 in glass dish. It took a little longer to bake (about 10 minutes more) but turned out fabulously! Read More
(1)

Most helpful critical review

Rating: 3 stars
01/09/2019
Nice but took closer to 1hr to fully bake. Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/20/2014
This cake was delicious moist perfectly formed and beautiful! I followed the recipe exactly but baked in a 8.5x11 in glass dish. It took a little longer to bake (about 10 minutes more) but turned out fabulously! Read More
(1)
Rating: 5 stars
06/23/2013
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. Read More
(1)
Rating: 5 stars
10/18/2020
Looks and tastes wonderful. Read More
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Rating: 5 stars
06/17/2017
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! Read More
Rating: 4 stars
09/23/2016
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! Read More
Rating: 5 stars
08/06/2013
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. Read More
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Rating: 3 stars
01/08/2019
Nice but took closer to 1hr to fully bake. Read More
Rating: 5 stars
06/18/2020
I made this recipe as directed, except that I used 4 cups of blueberries. Awesome! Read More
Rating: 5 stars
07/21/2019
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! Read More