I had to give this post a long title so that everyone in the universe could find it when they are looking for the BEST EVER sour cream coffee cake recipe.
This is beyond your typical moist, delicious, streusel-topped sour cream coffee cake – this is heaven on a plate…
Because it has a raspberry cheesecake filling on top of it!
The original recipe is from OMGChocolateDesserts.com – but I altered it slightly to suit my sweet tooth. (Her site is fantastic by the way, so you need to go surf it for even more deliciousness!)
I was a bit nervous that the sour cream coffee cake would be a bit dry – the batter is pretty thick when you spread it on your springform pan. Then I was worried that the cheesecake section would be too runny and wouldn’t set correctly…. but 43 minutes later and it came out absolutely perfectly on the very first try!
I couldn’t wait when it came out of the oven and tried some while it was still warm – and it was scrumptious! Soft cheesecake surrounding fresh, juicy raspberries with a crunchy shortbread streusel topping – TO DIE FOR!
It was just as delicious after it had chilled for awhile – and the whole family agrees – as evidenced by the fact that I made it Friday at 3pm and it was gone by Saturday 11am.
Click the image for a printable pdf of the recipe – postcard sized so you can tuck it into your recipe box and use it again and again.
Switch it up a bit and replace the raspberries with fresh blueberries (when they are in season) or strawberries. I’m tempted to try chopped pears and cinnamon come fall.
I’ve never made a sour cream coffee cake before, but I’m a convert now! This is so moist and delicious you’ll want to eat it even without the coffee accompaniment.
Pin it, share it, save it and then invite me over for some!
Have a great one!