Last month I made a Nutella Coffee Cake using Food Network Magazine’s Mix & Match recipe. I had mentioned that I was questioning my Nutella decision in lieu of raspberries so this month I went with raspberry!

I followed the same recipe, actually using sour cream this time, and put lemon zest and oats in the topping.

I didn’t notice a difference in the finished cake using sour cream vs yogurt, but the cake batter was much thicker with the sour cream. And the 8×8″ baking dish was actually perfect for it. I started out using a 9×9″ pan but the thick batter didn’t as easily spread so I relocated it to 8×8″. This cake didn’t puff as much as the yogurt version either.

I did halve the topping recipe, and that provided with the perfect amount!

The combination of raspberries and lemon is a great way to say hello to spring. And would be great for a Mother’s Day brunch!

With up to 21 possibilities, I might just make a coffee cake each month. It provides us with a 4 days’ worth of breakfast, and it always makes for a fun change from cereal in the morning.

Raspberry Coffee Cake

Ingredients for topping:

• 3/8 C flour
• 1/3 C brown sugar
• 1/2 tsp cinnamon
• pinch of salt
• 2 1/2 tbsp butter, at room temperature
• zest of 1 lemon
• 1/4 C rolled oats

Ingredients for cake:

• 2 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick butter, at room temperature
• 1 C sugar
• 2 eggs
• 2 tsp vanilla
• 1 C sour cream
• 1 C thawed frozen raspberries

Steps:

1. Make the topping: whisk together the flour, sugar, cinnamon, and salt. Using your fingers, break the butter into small pieces and combine with the topping. After combined add the lemon zest and oats. Set aside.
2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
3. Make the cake: In a large bowl whisk together flour, baking powder, baking soda, and salt.
4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla.
5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of sour cream. Add another third of the dry ingredients. Once combined add the last 1/2 C of sour cream. Add in the final third of the dry ingredients.
6. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the raspberries and top with remaining batter. Top the cake with the topping from step 1.
7. Bake for 65 minutes, or until a knife comes out cleanly.
8. Allow cake to cool for 5 minutes and remove the cake from the pan by the foil. Serve your cake with  a cup of coffee!