Raspberry Coffee Cake
User Reviews
5
Raspberry Coffee Cake
Description
This cake combines a moist, tender coffee cake batter with raspberries folded in while frozen to keep their form and juices balanced within the crumb. The crumb topping is created by rubbing cold butter into flour and sugar until coarse crumbs form, then sprinkled over the batter before baking. The cake is prepared in a greased 9-inch springform pan, suitable for the moistness of the batter and the topping. The baking temperature of 375°F allows for even rising and caramelization of the streusel.
The texture features soft cake with slight tang from buttermilk and acidity from raspberries, complemented by the crunch and sweetness of the crumb topping. The balance of fruity brightness and sweetness is characteristic of this coffee cake, which can be served at breakfast or as a mild dessert alongside coffee or tea.
The recipe notes suggest that frozen raspberries are preferred to fresh because they maintain their shape during mixing, reducing berry breakup and bleeding. It is adapted from a Betty Crocker recipe, indicating a reliable and approachable method. Wrapping the springform pan with foil prevents leaks, which is helpful given the moist batter and fruit juices.
Ingredients
crumb topping
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 4 Tbsp butter unsalted, cold, cut in small pieces
coffee cake
- 1/2 cup butter unsalted, softened, 1 stick
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 3/4 cup buttermilk
- 1 Tbsp vanilla extract
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups raspberry frozen; do not thaw
Instructions
- Preheat oven to 375F Grease a 9 inch spring form pan. I like to wrap the bottom half of the pan tightly in foil to prevent any leaks. Place the pan on a baking sheet.
- Mix the streusel together in a small bowl, using your fingertips to work the butter in to the flour and sugar until the butter is evenly dispersed and the mixture is crumbly. You can also do this in your food processor, using the pulse button. Set aside.
- Cream the butter and sugar together for a couple of minutes until light and fluffy either in a stand mixer or by hand in a large bowl. Scrape down the sides of the bowl as necessary.
- Beat in the egg until completely incorporated, scraping down the bowl again. Then beat in the buttermilk and extract. The mixture may look curdled, that's fine.
- Blend in the baking powder and salt, then fold in the flour. Finally fold in the frozen raspberries, stirring just enough to get them evenly distributed. Turn the batter into your prepared pan and smooth out evenly. Sprinkle the streusel over the top.
- Bake for about 55-60 minutes or until just beginning to turn golden and a toothpick inserted in the center comes out without wet batter clinging to it (moist crumbs are fine.) Cover loosely with foil if it seems to be browning too quickly.
- Cool 10 minutes in the pan, then gently loosen and remove the sides. The cake can be enjoyed warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 146mg | 6% |
| Potassium | 225mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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