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Raspberry Sour Cream Coffee Cake


6 oz Butter
12 oz Sugar
3 ea Eggs
24 oz All Purpose Flour
1½ t Baking Powder
1½ t Baking Soda
¾ t Salt
12 oz Sour Cream
6 oz Sugar
3 t Cinnamon
3 t Vanilla Extract
6 oz Chopped Pecans
8 oz Lyons Raspberry Topping

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To make the topping, mix the sugar, cinnamon, vanilla extract and pecans together.
For the cake, cream the butter, sugar and eggs. In a separate bowl sift together the flour, baking powder, baking soda and salt. Fold the dry ingredients and the sour cream into the batter mixture in alternating increments. Mix thoroughly, but don’t over work the batter. Place half the batter mixture into a greased 9x13 pan (or half hotel pan). Sprinkle half the cinnamon mixture on the batter, then distribute the raspberry topping onto it. Spread the remaining batter over the raspberry topping and finish by sprinkling the rest of the cinnamon mixture over the top. Bake in a preheated 300° oven for 50-60 minutes, or until a toothpick inserted comes out clean. Allow to cool for 30 minutes before cutting into it.

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