Soft, tender and buttery, high altitude raspberry breakfast cake, made with fresh raspberries and served warm from the oven. This is a simple and easy cake recipe that’s delicious with coffee or tea, for breakfast, brunch or dessert.
You might also love this chocolate chip breakfast cake, blueberry buckle coffee cake, and baked coffee cake crumble donuts.
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Why You’ll Love This Recipe
No Mixer Needed. The cake batter comes together quickly with just a bowl, whisk and spatula.
Serve Warm from the Oven. I love a simple breakfast cake, coffee cake or tea cake that can be eaten warm. And with today’s raspberry breakfast cake, you don’t have to wait long at all for the cake to cool before you can enjoy a piece.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. For today’s recipe, I like to use cake flour, which has a lower percentage of protein than all purpose flour, making a softer, more tender cake. The flour gives the cake batter structure and strength.
- Granulated Sugar. Adds sweetness and moisture.
- Baking Powder. Leavening agent, so the cake rises as it bakes.
- Salt. Balances the sweetness and enhances flavors.
- Eggs. Add moisture and strength.
- Sour Cream + Butter + Oil. All of these ingredients add moisture, while the butter adds additional flavor and the sour cream contributes some acidity for a tender texture.
- Vanilla + Almond Extracts. Flavor.
- Raspberries. Preferably, use fresh, not frozen raspberries.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8-inch or 9-inch square baking pan with non-stick baking spray.
- In a bowl, sift together the flour, sugar (3/4 cup), baking powder and salt.In a separate bowl, whisk together the eggs, sour cream, melted butter, oil, vanilla extract and almond extract.
- Add the wet ingredients to the dry, and fold everything together with a spatula. When there are still a few floury streaks left, fold in 2/3 of the raspberries. The batter will be thick.
- Spread the batter into the prepared pan, arrange the remaining raspberries on top of the batter, and sprinkle the batter with the 1 tbsp sugar.
- Bake the cake for about 40 minutes for an 8-inch pan, or about 5-10 minutes less for a 9-inch pan, until a cake tester or toothpick inserted in the center comes out clean, or with moist crumbs clinging to it.
- Let the cake cool for 30 minutes, then serve warm or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover cake in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
Re-warm individual pieces of cake in the microwave for about 20-30 seconds at 50% power for a soft, just baked texture.
You can replace the raspberries with blackberries or blueberries, although I don’t recommend using strawberries, which are too watery. Large blackberries should be cut in half or fourths, before adding them to the batter.
While you can use all purpose flour, the cake’s texture will be slightly more dense, and not quite as fluffy as when it’s made with cake flour.
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Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Raspberry Breakfast Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 2 cups cake flour, fluffed, spooned and leveled
- ¾ cup + 1 tbsp granulated sugar, divided
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs, room temperature
- ¾ cup full fat sour cream, room temperature
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp almond extract, optional
- 6 oz fresh raspberries, cut in half
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8-inch or 9-inch square baking pan with non-stick baking spray.
- In a bowl, sift together the flour, sugar (3/4 cup), baking powder and salt.In a separate bowl, whisk together the eggs, sour cream, melted butter, oil, vanilla extract and almond extract.
- Add the wet ingredients to the dry, and fold everything together with a spatula. When there are still a few floury streaks left, fold in 2/3 of the raspberries. The batter will be thick.
- Spread the batter into the prepared pan, arrange the remaining raspberries on top of the batter, and sprinkle the batter with the 1 tbsp sugar.
- Bake the cake for about 40 minutes for an 8-inch pan, or about 5-10 minutes less for a 9-inch pan, until a cake tester or toothpick inserted in the center comes out clean, or with moist crumbs clinging to it.
- Let the cake cool for 30 minutes, then serve warm or at room temperature.
Easy and quick! Very nice for a breakfast/brunch buffet.
Quick question….when the recipe calls for “non-stick baking spray, do you mean Bakers Joy (for example) that includes flour?
Yes, I use Bakers Joy.
I made this on a rainy snowy day last weekend. It was delicious. I used a turbinado sugar for the topping which made for a crunchy sweet topping. Also.. I plan on making again for a brunch this weekend. Can I use 1/2 cup of butter as opposed to the oil and butter mix?
Thank you!!
That substitution should work, although the oil helps to keep the leftovers moist for longer than if you just use butter. I’m so glad you loved it!
Delicious! Made this at 7000ft, no changes. Moist cake, yummy for breakfast or snacking.