This sour cream coffee cake recipe was given to me by my grandmother, Sharon Schwengel. She shared a ton of recipes with me as part of my Family to Table project, many of which extend beyond the Schwengel family and include favorites passed on to her by her mother, Marie Conner. My middle name is Marie - in honor of her.
My daughters and I have modified her recipe, ever so slightly, to include the addition of ripe raspberries. However, you can also incorporate fresh blueberries, strawberries, or even chocolate chips!
I've put an * by the items I can purchase at my Illinois farmers market.
INGREDIENTS
For the coffee cake
1 cup cup white sugar
1/2 cup butter, room temperature
2 eggs*
1 cup sour cream
2 cups flour*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla
For the topping
1/4 cup white sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1 cup crushed pecans* or walnuts*
For the filling
1 cup fresh raspberries*. You can also use fresh blueberries*, blackberries*, or strawberries*. And if you are looking for something even sweeter, feel free to use about 2/3 cup mini chocolate chips in substitute for the fresh berries.
DIRECTIONS
Pre-heat your oven to 325 degrees.
Lightly grease a 9x9 pan.
Mix all of the coffee cake ingredients together to make a batter.
In separate small bowl, combine the topping ingredients together.
Pour half of the better into the pan then sprinkle the cup of fresh raspberries across the batter. Finally, sprinkle half of the topping mixture over the raspberries.
Pour the remaining batter into the pan and distribute evenly. Sprinkle with the remaining topping mixture.
Bake for 40 minutes. Be sure to allow the coffee cake to slightly cool before cutting and serving.
Serving size: Depending upon how you cut this coffee cake, you can get 6 large rectangle slices or 8-12 small squares.