I couldn’t resist this cake. It just looked amazing with red jewels dotted throughout. The recipe for this Raspberry Sour Cream Coffee Cake is over at Annie’s Eats.

I’ve been buying fresh raspberries but after they went bad before making the scones I decided to use frozen again. Margarine was an easy substitute for butter and since there were 3 eggs, I used egg replacer. 2 eggs is generally my limit in replacing but I went for it anyway. Tofutti makes vegan sour cream so that’s an easy one. I found the dough kind of annoying to work with. The fact that it was really dough like. I had fun dotting the raspberries around but I didn’t really like the crumb.

I was surprised by the finished texture honestly. It was a bit more spongy that I expected for a coffee cake. I make them quite a bit and find them more tender and crumbly than this recipe. However, I could have over-mixed and such, plus with the lack of eggs that could have also been a factor. Either way I took it to work and it got inhaled.