This sourdough raspberry coffee cake is the perfect summertime dessert to make for your family and friends! It is a rich and flavorful moist cake, with a delicious crunchy topping.
One of my favorite things about the summer season is the abundance of fresh fruit and berries! Nothing is better than a bowlfull of fresh fruit with some homemade whipped cream!
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I have fond memories when I was growing up, of hot summer days when my siblings and I would grabbi the berry picking pails and heading out to the woods or the berry patches around the property. Some of my favorite berries to pick wore raspberries, strawberries, in the black raspberry bushes that were.
There are many things and recipe ideas how to use fresh fruit and berries, some of my favorites are homemade blueberry crisp, homemade apple crisp, strawberry bars or apple cobbler.
Some other great ways to use frozen fresh berries are on top of homemade ice cream, oatmeal or pancakes. Did you know that strawberries and apples are great additions to summer salads?
Fresh blueberries and raspberries can be purchased when they are in season, and froze for later use.
Why make sourdough raspberry coffee cake
This recipe is one of THE BEST coffee cakes I have ever tasted. My husband asks for this one very frequently during fruit season. The cake is perfectly moist with the best crunchy and crispy rub topping. Unlike some coffee cakes with a crumb topping that, these moist crumbs don’t fall off, but bake into the cake and create a tasty crunchy layer.
Full of flavor: This sourdough raspberry coffee cake has exceptional flavor and is just like the traditional coffee cake you had growing up, but even better! The sweet raspberry bursts combined with the hint of tang from the sourdough starter are a perfect combination, and will make this one of your favorite desserts to make! There are numerous health benefits to sourdough recipes, mainly from the fermentation process. This recipe does not necessarily long ferment, but you can place the batter in the fridge for several hours to increase the fermentation health benefits if you would like.
Easy to make: This cake does not take long to mix up and can bake right away. No need to have to prep ahead of time for this!
A great way to use sourdough discard up: If you have leftover sourdough starter on hand, this cake is a great way to put some of it to use instead of throwing it out. This recipe calls for 1/2 cup of sourdough starter, whether fresh or discard.
Serving ideas for sourdough raspberry coffee cake
This is perfect to serve for a –
special breakfast treat
for an afternoon snack or tea party
as a tasty dessert after a long day
or even to bring over to a friend or neighbor.
Raspberry coffee, cake to be served with tea, a cup of coffee, or any of your other favorite drinks.
Here are some other sourdough recipes that you might like! Sourdough mini lemon tarts, sourdough oatmeal cookies, and sourdough apple cobbler in the slow cooker.
Equipment needed:
Recipe ingredients for this sourdough coffee cake recipe:
Cake
Butter – a common component of a delicious cake. Use softened, not melted butter
Unrefined sugar- I prefer to use unrefined but regular white sugar is fine, too
Egg – binds the cake ingredients together
Milk – adds flavor and necessary liquid
Sourdough discard (starter) – offers fermented health benefits and a delicious tang flavor to the cake
All purpose flour – you can replace with whole wheat flour or half white and half whole wheat
Baking powder
Salt
Vanilla extract or flavoring
Fresh Raspberries, or other fresh berries of choice – raspberries and blueberries are our personal favorites, but you can replace with other berries of choice!
Streusel topping
all purpose flour
unrefined sugar
cold butter, cut into pieces
Recipe notes:
Lemon zest or flavoring can be added for additional flavor
Can you use fresh or frozen berries?
This recipe can use fresh or frozen berries.
How to store sourdough raspberry coffee cake
This coffee cake should be stored in an airtight container or cupboard. It will last up to 2-3 days on your counter, and then should be placed in the fridge.
Can you freeze raspberry coffee cake?
Yes, you can freeze raspberry coffee cake. Make sure that you wrap it well to maintain freshness as long as possible, to avoid freezer burnt. Always label the package with what it is and the date. This is best eaten within three months of being in the freezer.
Can you replace raspberries with other fruit in this recipe?
Yes, any other berries or fruit of choice could be interchanged or the raspberries in this recipe. Some of my favorites are blueberries, strawberries, or peaches.
What kind of sourdough starter does this raspberry coffee cake recipe use?
You can use either fed starter or discard. Either one should work on this recipe! It is a perfect way to use up any extra starter you have on hand!
Can you replace the butter with coconut oil?
I have not tried this myself. If you are looking for a dairy free option, there are several non-dairy butters available these days!
What kind of flour does this recipe to use?
This recipe calls for regular all purpose, white flour, but whole wheat flour, or a combination of white flour and whole wheat are fine to use! Remember, if you are replacing the flour with 100% whole wheat flour, make sure tonight over bake the cake as whole gram flour is more dense and will turn out more dry.
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How to make this cake
Preheat oven to 375 and grease a 8×8″ baking dish. (You can line the pan with parchment paper instead). A springform pan can also be used in place of a regular baking dish.
Using a stand mixer with a paddle attachment or hand mixer and a medium size bowl, cream the softened butter and sugar together for a couple of minutes until it is light and fluffy.
Add in the egg and vanilla, beating well.
Add the milk and sourdough discard and mix on low speed until incorporated. Scrape down the sides of the bowl with a rubber spatula if necessary.
Next add the flour, baking powder and salt. Fold in the berries, being careful to not overtax or the berries will mush up and fall apart. (Do not use a mixer).
Once the berries are evenly distributed in the batter, transfer to the prepared pan. Smooth the top evenly.
Prepare the streusel topping. Combine the flour, sugar and butter. Stir with your fingers or use a fork. Mixture should be crumbly when done.
Sprinkle the crumb mixture on top and spread to every edge of the cake.
Bake for about 40-45 minutes until it is lightly brown on top and tests done with a toothpick. The streusel topping will be crispy and crunchy on top.
Allow to cool to room temperature and cover with a lid, plastic wrap or beeswax wrap until ready to serve!
Check out these other favorite recipes!
Sourdough raspberry coffee cake
This sourdough raspberry coffee cake is the perfect summertime dessert to make for your family and friends! It is a rich and flavorful moist cake, with a delicious crunchy topping.
Ingredients
Coffee cake
- 1/2 cup (1 stick) softened butter
- 3/4 cup unrefined sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup sourdough discard
- 1 T vanilla
- 1 3/4 cups all purpose unbleached flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen raspberries
Streusel topping
- 1/2 cup unrefined sugar
- 1/3 cup all-purpose unbleached flour
- 4 T (1/2 stick0 cold butter, cut into pieces
Instructions
- Preheat oven to 375 and grease an 8x8" baking dish. (You can line the pan with parchment paper instead). A springform pan can also be used in place of a regular baking dish.
- Cream the softened butter and sugar together for a couple of minutes until it is light and fluffy.
- Add in the egg and vanilla, beating well.
- Add the milk and sourdough discard and mix on low speed until incorporated. Scrape down the sides of the bowl with a rubber spatula if necessary.
- Next add the flour, baking powder and salt. Fold in the berries, being careful to not overmix or the berries will mush up and fall apart. (Do not use a mixer for this part).
- Once the berries are evenly distributed in the batter, transfer to the prepared pan. Smooth the top evenly.
- Prepare the streusel topping. Combine the flour, sugar and butter. Stir with your fingers or use a fork. Mixture should be crumbly when done.
- Sprinkle the crumb mixture on top and spread to every edge of the cake.
- Bake for about 40-45 minutes until it is lightly brown on top and tests done with a toothpick. The streusel topping will be crispy and crunchy on top.
- Allow to cool to room temperature and cover with a lid, plastic wrap or beeswax wrap until ready to serve!
Notes
A springform pan can also be used in place of a regular baking dish.
You can use either fed starter or discard. Either one should work on this recipe! It is a perfect way to use up any extra starter you have on hand!
Lemon zest or flavoring can be added for additional flavor
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