Air Fryer Sour Cream Coffee Cake (Raspberry Almond Flavor)
This homemade air fryer coffee cake uses sour cream for a perfectly moist cake. Enjoy it for breakfast with coffee or tea, or anytime you’d like a sweet treat!
Cake pan(or similar oven safe dish that fits in your air fryer)
Ingredients
Coffee Cake Batter
1Cupall purpose flour
⅓Cupgranulated sugar
⅓Cupbutter(softened)
1Tspbaking powder
¼Tspsalt
⅓Cupsour cream
½Tspalmond extract
1Largeegg(beaten)
Raspberry Filling
4Tbspnatural raspberry preserves
Crumb Topping
¼Cupbrown sugar
¼Cupall purpose flour
3Tbspsalted butter(cold; cut into cubes)
1Tbspsliced almonds
Instructions
Preheat your air fryer to 325°F (or the closest setting your specific air fryer has) and grease your cake pan with nonstick or line it with parchment paper
In a mixing bowl, cream together the softened butter and granulated sugar. Then, add the wet ingredients and stir until mixed. Add the dry ingredients, and stir until just combined
1 Cup all purpose flour, ⅓ Cup granulated sugar, ⅓ Cup butter, 1 Tsp baking powder, ⅓ Cup sour cream, ½ Tsp almond extract, 1 Large egg, ¼ Tsp salt
Spread half of the coffee cake batter into the bottom of your cake pan
Microwave the raspberry preserves for about 15-20 seconds to soften them, then spread them over top of the cake batter
4 Tbsp natural raspberry preserves
Top the preserves with the remaining half of the cake batter
In a small bowl, combine the brown sugar, flour, and cold butter cubes. Mix with a fork or your hands until crumbles form. Then, fold in the almonds
¼ Cup brown sugar, ¼ Cup all purpose flour, 3 Tbsp salted butter, 1 Tbsp sliced almonds
Spread the crumble mixture over top of the coffee cake, pressing down slightly so it sticks to the batter
Place the filled cake pan into the preheated air fryer basket
Cook on the air fry setting for 20-30 minutes at 325°F, until the top is brown and a toothpick inserted in the center of the cake comes out clean (or with moist crumbs but not liquid batter)
Cool for around 5 minutes, then slice and enjoy!
Notes
The sour cream may be swapped for milk or a non-dairy alternative if desired
Almond extract may be substituted by vanilla extract, or any other flavor you’d like!
You may use any flavor of preserves for the filling, or add something different entirely such as Nutella, cinnamon sugar, fresh fruit, pie filling, etc
The almonds in the topping are optional. You can also swap in any other type of nut you’d like, or oats make a great alternative for texture as well
You may also use a coffee cake box cake mix (such as Krusteaz) if preferred for this recipe, to make it semi-homemade. Just follow the directions on the box to prepare it, and use the air frying baking instructions below
The cooking time is a large range because the time needed for this recipe will vary based on the size of the pan you choose (which translates to the thickness of your cake) as well as your specific air fryer. Start with the lowest end of the range, and then add time in 5 minute increments and keep checking it to prevent overcooking
For reference, I used one small loaf pan to make this, and at 3” thick, the cake took about 35 minutes to be cooked all the way through in my Ninja air fryer
Store coffee cake in an airtight container or wrapped at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer term storage, wrap well and freeze for up to 3 months
While you can certainly enjoy your coffee cake at room temperature, if you would like to reheat a slice, air fry for 2-3 minutes at 325°F, or microwave for about 30 seconds, or until warmed to your liking
Exact nutritional values will vary based on brand and flavor of ingredients, any swaps or additions, and actual quantity consumed, so please consider this a guideline only