Name: Sour Cream Coffee Cake with Raspberry Jam
Prep time: 15 min
Total time: 60 min
Yield: makes 16 slices
Cuisine: Slovenian
Ingredients: 115 g (1 stick) cold butter; 80 g (1/3 cup) sugar; 150 g (1 1/4 cup) whole wheat flour; 320 g (2 1/2 cups) all-purpose flour; 1 tsp baking powder; 180 g (1 1/2 stick) room temperature butter; 250 g (1 1/2 cup) sugar; 1/2 tsp vanilla paste; 1/4 tsp salt; 3 eggs; 180 g (3/4 cup) sour cream; 150 g (1/2 cup) raspberry jam (like Ms. Jam Uros in Valentina)

Sour Cream Coffee Cake with Raspberry Jam

If you ever browsed through our blog, then you know we have a lot of dessert recipes. Some are more advance, like homemade brioche doughnuts with rich vanilla cream, and others are easier, like this simple, homemade Sour Cream Coffee Cake with Raspberry Jam. This recipe for the sour cream coffee cake is perfect for celebrations, birthday parties, holidays, or served as a simple weekend sweet treat. One portion makes about 16 larger slices or 24 smaller slices, so it’s perfect for when friends or family members are visiting you. It only takes 15 active minutes to make this recipe - the rest of the work will be done in your oven.

Simple Sour Cream Coffee Cake Recipe

This easy coffee cake recipe is perfect for all kinds of occasions and you can easily make it with your kids for a fun family afternoon. A couple of weeks ago we posted a photo with four jam flavors on Instagram and asked you guys to help us choose one Ms. and Mr. Jam (from Uroš in Valentina) flavor. The chosen flavor was raspberry, so that's what we used for this easy dessert. We love:

soft, fluffy, and not overly sweet coffee cake
a layer of naturally sweet fruit jam
crumbly whole wheat streusel for some texture
very easy dessert, made in one baking sheet
makes 16 larger or 24 smaller slices
simple recipe, that will take about 15 active minutes (+ 45 minutes in the oven)
keeps well at room temperature
perfect for celebrations, holidays like Christmas, Thanksgiving, Mother’s day, and weekend treats

How to make Sour Cream Coffee Cake with Raspberry Jam

Sour Cream Coffee Cake is so easy to make at home. We do it like this:

Make the streusel. In a bowl, combine whole wheat flour, sugar, and butter. Keep chilled.
Make the cake batter and spoon two thirds into the prepared baking sheet.
Spread the fruit jam over the batter.
Spoon the rest of the cake batter over the fruit jam.
Evenly sprinkle with the whole wheat streusel.
Place in the oven, bake and serve.

Bio Mr. & Ms. Jam

This year we are so excited to join the project Štartaj Slovenija or Start Slovenia once more. This year there won't be a tv show, but that doesn't mean that the entrepreneurs weren't busy creating new products. In fact, there are 9 entrepreneurial teams, and 29 new products, all created by local, Slovenian businesses. One of them being Uroš in Valentina. We have already used their delicious products in the past like their amazing milk spreads in this Cacao Sandwich Cookies recipe. This year, they created a variety of new products like marmalades, milk spreads, fruit syrups, and, of course, this bio Mr. & Ms Jam.

Ms. Jam comes in two flavors (strawberry and raspberry) and contains 99% of fruit and 0% sugar, while Mr. Jam contains 90% of fruit (peach and blueberry flavor). The jams are vegan and instead of sugar, date paste is used to sweeten the jams.

We love these jams and in this recipe, feel free to use your favorite jam flavor.

Bio Mr. & Ms. Jams from Uroš and Valentina are available in Slovenia, in all Interspar stores, some Spar stores, and online on Spar Online.

How to store Sour Cream Coffee Cake with Raspberry Jam

This cake is best served the same day or the next day. But feel free to cover the Sour Cream Coffee Cake with Raspberry Jam with a large bowl or cling film and keep at room temperature for up to 4 days.

Try these delicious raspberry desserts too

Thanks to Uroš in Valentina, Štartaj Slovenija, and Spar Slovenija for all the amazing fruit jams that we adore and make this dessert even better. All the opinions are ours, and we only share our honest opinion and recommendation for great products that we actually use.

Ingredients

whole wheat crumb topping

115 g (1 stick) cold butter

80 g (1/3 cup) sugar

150 g (1 1/4 cup) whole wheat flour

Sour Cream Coffee Cake with Raspberry Jam

320 g (2 1/2 cups) all-purpose flour

1 tsp baking powder

180 g (1 1/2 stick) room temperature butter

250 g (1 1/2 cup) sugar

1/2 tsp vanilla paste

1/4 tsp salt

3 eggs

180 g (3/4 cup) sour cream

150 g (1/2 cup) raspberry jam (like Ms. Jam Uros in Valentina)

Tools and equipment

small bowl

large bowl

kitchen spatula

electic mixer or stand mixer

25 cm x 35 cm (9 x 13-inch) baking sheet

parchment paper

METHOD

whole wheat streusel

First, make the whole wheat streusel. Cut the cold butter into small cubes. In a small bowl, stir to combine butter, sugar, and whole wheat flour. Using your fingertips lightly rub the butter into the mixture, to get a sand-like texture. Keep refrigerated until needed. Preheat the oven to 180 °C / 355 °F.
sour cream coffee cake batter

Make the coffee cake. In a small bowl, stir to combine the all-purpose flour and baking powder. In a large bowl, beat the room temperature butter, sugar, vanilla, and salt. Using an electric mixer, mix for about 5 - 8 minutes, or until the mixture is white, fluffy, and creamy.

Tip

This step is very important. If we don’t mix the batter long enough, the cake won’t be as fluffy and soft when baked.
sour cream coffee cake batter

While mixing with an electric mixer (or using a stand mixer) add the eggs one at a time and beat well. Then, add flour mixture in four additions, alternating with sour cream mixture while mixing at medium speed after each addition. The batter should be soft and creamy.
sour cream coffee cake with streusel

Grease a 25 cm x 35 cm (9 x 13-inch) baking sheet with butter, then line with parchment paper. Spoon 2/3 of the coffee cake batter into the prepared baking sheet and smooth using a spatula. Spread the raspberry jam over the batter and spoon the rest of the coffee cake batter on top. Sprinkle with the chilled whole wheat streusel.
bake and serve

Transfer the coffee cake to the oven on the middle rack. Bake for 40 - 45 minutes at 180 °C / 355 °F or until the cake is baked and the streusel is beautifully golden-brown. Take the baked coffee cake from the oven and let it cool to room temperature, then cut in 16 slices and serve.