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Raspberry Sour Cream Coffee Cake

Raspberry Sour Cream Coffee Cake

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Makes 16 servings Calories 140 Prep Time 15 minutes Total Time 1 hour Made with Splenda® Stevia Sweetener


  1. Preheat oven to 350°F. Grease an 8” square or round pan.
  2. In a bowl using an electric mixer, cream butter, Splenda Stevia Sweetener, and lemon zest on low speed for 2 minutes.
  3. Add eggs, vanilla extract, and sour cream to the butter mixture mixing for 1 minute on low speed.
  4. In a bowl, combine raspberries and ¼ cup of flour and toss gently to coat.
  5. In another bowl, whisk together remaining flour, baking powder, salt, and baking soda.
  6. Add half the dry ingredients to the butter mixture and blend on low speed for 1 minute. Add buttermilk and mix on low for 1 minute. Add remaining dry ingredients and blend well.
  7. Gently fold floured raspberries into batter. Spread batter into the prepared pan. (Batter will be thick.)
  8. Bake for 45–50 minutes. Cool in pan before cutting into squares.

Nutrition Info Per Serving

Serving Size: 1 slice (1/16 cake)

Calories 140
Total Fat 8g
Saturated Fat 4.5g
Cholesterol 35mg
Sodium 280mg
Total Carbs 18g
Dietary Fiber 1g
Sugars 1g
Added Sugars 0g
Protein 3g