Perfect for breakfast or dessert, this raspberry coffee cake with lemon is sweet, refreshing, and tangy. This recipe is perfect for entertaining, and one you’ll want to keep in your back pocket for holiday gatherings, bake sales, and an easy make-ahead breakfast, brunch, or snack to enjoy alongside a warm cup of coffee or tea. It utilizes creamy yogurt or sour cream for a moist texture and the perfect crumb, and can be made gluten free, if needed. This coffee cake gets topped with a yummy honey-sweetened lemon sour cream sauce, making it a healthful coffee cake recipe that is full of lemon and raspberry flavors.
There are countless reasons to love this raspberry coffee cake, but we’ll just name a few:
- Prepared in a single large mixing bowl and with a cook time of less than 30 minutes, this raspberry coffee cake is quick and easy to make
- Easy to store, this raspberry coffee cake recipe is ideal for a make-ahead breakfast cake, snack, or dessert you can enjoy throughout the week
- Can be made with gluten-free flour, if needed, and free from doesn’t contain any refined sugar
- We’ve loaded this coffee cake with healthful ingredients, including fresh raspberries, yogurt, and sliced almonds
What is Coffee Cake?
Traditional coffee cake (also known as kaffekuchen) is a single-layer cake that’s often infused with a sweet cinnamon swirl and finished with a crumbly streusel topping. It is believed to have originated in Germany. Today, there are many different varieties of coffee cakewith common additions such as raspberries, blueberries, almonds, pecans, and cream cheese.
Despite its name, coffee cake is not often made with coffee. Instead, it was created with the intent to be served as a breakfast cake alongside a cup of coffee or tea. No matter what flavors are used, coffee cakes are a fairly dense treat made with a sweet flavor and a moist crumb texture that has made it popular as a breakfast or brunch addition for years.
Ingredients to Make Raspberry Coffee Cake
Here are the ingredients to gather to make this delicious raspberry coffee cake with a lemon sour cream sauce topping:
- flour – depending on whether or not you’d like this raspberry coffee cake recipe to be gluten-free, you can use unbleached all-purpose flour or gluten-free flour. When it comes to gluten-free baking, we always reach for Bob’s Red Mill 1:1 Gluten-Free Baking Flour. We’ve tested this crumb cake with both flours with great results
- baking powder
- baking soda
- fine salt
- plain yogurt or sour cream – the use of plain Greek yogurt, regular plain yogurt, or sour cream helps to create a moist, tender crumb. If you use yogurt, we recommend using Siggi’s plain whole milk yogurt because it’s made with minimal ingredients and contains much less sugar than other yogurt varieties. You may also use either yogurt or sour cream in the topping
- maple syrup – this sweetener replaces white sugar or brown sugar and even provides a subtle maple flavor; in the topping, use either maple syrup or honey
- lemon juice and lemon zest – you’ll need 1 large or 2 small lemons to make this recipe
- pure vanilla extract
- fresh raspberries
- sliced almonds
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing kcals, protein, carbohydrates, cholesterol, fiber, sugar, sodium, total fat, and more per serving.
How to Make Raspberry Coffee Cake with Lemon
With a prep time of 10 minutes and less than 30 minutes of baking time needed, this coffee cake is quick to prepare. All you need are two mixing bowls and a baking dish. Here’s how to make it:
- Prep baking dish and preheat oven: Preheat the oven, and use unsalted butter or cooking spray to liberally grease your baking dish or springform pan, making sure to coat the edges.
- Mix the dry ingredients: Combine the dry ingredients in a large bowl. Add the eggs, yogurt or sour cream, maple syrup, lemon juice, lemon zest, and a teaspoon of vanilla extract to the flour mixture, and whisk until smooth. If preferred, you can use an electric mixer to combine your cake batter instead of whisking by hand.
- Bake the raspberry coffee cake: Transfer the cake batter to the prepared pan, and sprinkle sliced almonds on top. Bake until the top is light golden brown, set in the center, and a toothpick can be inserted and come out clean.
- Make the lemon sour cream sauce. Set the cake aside to cool, and combine the lemon sauce ingredients together in a small bowl. Serve your cake with a dollop of sour cream sauce on top of each slice, and enjoy!
- Serve cake with a dollop of Lemon Sour Cream Sauce on top of each slice.
Let your ingredients come to room temperature before combining them in a large bowl and adding them to the cake pan. This allows for easy mixing and prevents the cake batter from being overworked.
Ingredient Spotlight: Raspberries
We love to use raspberries in a variety of recipes, like our Raspberry Chia Pudding Parfait, Raspberry Chocolate Chip Baked Oatmeal, and Raspberry Balsamic Glazed Salmon. These bright berries are beautiful and tasty, and also low in carbohydrates and bursting with health benefits. For example, raspberries are:
- An excellent source of fiber and antioxidants
- High in vitamin C, and also contain vitamin E and vitamin K
- A good source of minerals, including manganese, magnesium, copper, and potassium
Frequently Asked Questions
Coffee cake is set apart from a regular cake by its more dense crumb, streusel topping, and buttery flavor. Unlike regular cakes, coffee cakes are never frosted, though some like this raspberry coffee cake recipe are made with a light glaze or even a swirl of cream cheese.
No, contrary to the name, you won’t find any coffee or coffee flavor in this recipe.
When stored in an airtight container, leftovers will stay fresh in the fridge for up to 1 week.
Yes, after baking and cooling the coffee cake, you can either the whole cake or individual pieces in parchment paper and aluminum foil or plastic wrap. Then, transfer them to a sealable, freezer-safe bag, and keep them frozen for up to 2-3 months.
Yes, simply fold them into the batter as you would fresh raspberries. There’s no need to thaw them ahead of time.
Yes, you can use plain Greek yogurt or plain regular yogurt in the glaze portion, as well as the cake portion of this recipe.
Recipe Swaps & Substitutions
Make it Dairy-Free
To make this coffee cake recipe dairy-free, use a non-dairy yogurt or sour cream in the cake and topping.
Make It Nut-Free
For a nut-free coffee cake recipe, simply omit the sliced almonds. Or, replace them with chocolate chips, coconut flakes, or extra raspberries.
When to Serve this Raspberry Coffee Cake
One of our favorite things about this spring dessert is how versatile it is to serve. There’s never a bad time to indulge in a slice. However, it’s particularly great for:
- A make-ahead breakfast: give yourself something yummy to look forward to during busy weeks when you make this recipe in advance.
- Weekend brunch: wow your guests and improve any brunch with this beautiful baked good. Serve it right from the cake pan. Or, add individual slices to a charcuterie board, and don’t forget the sour cream sauce on top.
- Special occasions: whether you need something sweet for your Easter menu, are looking for a Mother’s Day dessert, something to bring to a baby shower, or just a gift for a friend. This raspberry coffee cake checks off all the boxes.
For the coffee cake:
- 1 ½ cups gluten-free flour all purpose blend*
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 3 large eggs
- ½ cup sour cream or plain yogurt
- ½ cup pure maple syrup
- 1 lemon, juiced and zest (2 tablespoons juice, 1 tablespoon zest)
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
- ¼ cup sliced almonds, for topping
For Lemon Sour Cream Sauce:
- ⅔ cup sour cream or plain yogurt
- 1 tablespoon pure maple syrup or honey
- 1–2 teaspoons lemon juice
- 1 teaspoon lemon zest
- Preheat the oven to 350°. Mist a 9- or 10-inch round baking dish with nonstick spray. May also use an 8-inch square baking pan.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add the eggs, yogurt or sour cream, maple syrup, lemon juice, lemon zest, and vanilla. Whisk together until the batter is smooth. Fold in the fresh raspberries.
- Transfer batter to the prepared baking dish and sprinkle with sliced almonds.
- Bake for 25-35 minutes or until the center is baked through. Ovens will vary, so we’ve provided a baking time range. Start testing for doneness at 25 minutes and add more time, if needed. Once baked, remove from the oven and set on a wire rack to cool.
- While the cake is baking, in a small bowl, combine the ingredients to make the Lemon Sour Cream Sauce.
- Cut the cake into wedges and serve with a dollop of the Lemon Sour Cream Sauce on top of each slice.
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*we used Bob’s Red Mill Gluten-Free 1:1 Baking Flour. You may substitute all-purpose flour if gluten-free is not needed
- Serving Size: 1/8 of the cake
- Calories: 270
- Fat: 8 g
- (Sat Fat: 4 g)
- Sodium: 240 mg
- Carbohydrate: 38 g
- (Fiber: 3 g
- Sugar: 16 g)
- Protein: 6 g
- Cholesterol: 78 mg
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The photos in this blog post were taken by Rachel Cook of Half Acre House.
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