Raspberry Coffee Cake

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Raspberry Coffee Cake

Level: Intermediate

Makes: one 10-12" cake

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Ingredients

3 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3 large eggs, room temperature
3/4 cups sour cream, room temperature
3/4 cup unsalted butter, melted
2 cups fresh or frozen raspberries
1/3 cup packed dark brown sugar

For the glaze:

1 cup icing sugar, sifted
2 tbsp light cream

Recipe Notes

You can substitute the raspberries for blueberries or blackberries for an equally luscious coffee cake. Serving it with whipped cream or ice cream turns it into a casual dessert.

Instructions

Preheat the oven to 350F (180C).

Grease a 10 or 12" round cake pan or tart pan or ceramic quiche pan with butter.

Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.

Whisk together the eggs, sour cream and melted butter in a separate mixing bowl until well combined.

Pour the egg mixture into the flour mixture and mix gently with a wooden spoon or rubber spatula. The batter will seem lumpy and dry, but it will all come together with some gentle mixing.

Spread 1/3 of the batter on the bottom of the prepared cake pan using an offset spatula if you have one.

Place the raspberries evenly on top of the batter. Sprinkle the brown sugar on top.

Drop the remaining batter in large spoonfuls over the top, creating a peek-a-boo pattern for the raspberries to poke through as the cake bakes.

Place cake in the oven and bake for about 45-50 minutes or until a skewer comes out clean in the centre of the cake. Cool for 10 minutes.

For the glaze, combine icing sugar and cream and whisk until smooth. Drizzle cake with glaze.

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Posted by Lakehouse Home Store from Whitewater Cooks More Beautiful Food by Shelley Adams on 26th Sep 2024

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