Raspberry Sour Cream Coffee Cake - Kraft Recipes Top
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Raspberry Sour Cream Coffee Cake

Prep Time
Total Time

12 servings

Want to fill the kitchen with the aroma of raspberry-almond scrumptiousness? Make this sour cream coffee cake, pronto!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix first 4 ingredients in large bowl. Whisk egg, sour cream and butter in another bowl until blended. Add to flour mixture. Stir just until moistened. (Batter will be lumpy.)
  • Pour 2/3 of the batter into 8-inch round baking pan sprayed with cooking spray. Sprinkle with berries and brown sugar. Top with tablespoonfuls of remaining batter. Sprinkle with nuts.
  • Bake 30 to 35 min. or until a toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool 20 min.
  • Mix powdered sugar, 1 tsp. milk and extract. Add remaining milk, 1/2 tsp. at a time, until glaze is thin enough to drizzle. Drizzle over cake. Serve warm or at room temperature.


Prepare using blueberries instead of raspberries.

Special Extra

Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 160
Total fat 8g
Saturated fat 4g
Cholesterol 35mg
Sodium 105mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 11g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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