Wednesday, June 30, 2010

Raspberry Coffee Cake....

We have been picking all sorts of berries.....raspberries being the choice this week :) We love them just fresh with a little sugar or without just as well but I just had to bake SOMETHING. I have been trying to cut out sweets and I'm actually rather impressed with myself as I have been doing very well but I hate making my whole give up sweets!!! I made a Raspberry Coffee Cake that was just delicious and yes I did try it but only a 1 inch square :) I made a few changes to the recipe and the next time I make it I think I may try using 3/4 cup of oats and 1 cup of flour for the crumble instead of the 1 and 3/4 cup flour!!!! I love oats though :)
Raspberry Coffee Cake
Adapted from Confessions of a Tart


Butter for greasing pan

For the raspberry filling:
1/2 lb fresh or thawed raspberries (this works out to be about a cup, I actually used almost 2 cups)
1/8 to 1/4 cup of sugar, depending on the tartness of the fruit

For the crumbs:
1/3 cup dark brown sugar ( I used light)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I didn't use this)
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour (or all purpose worked well too)

For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (all purpose was just fine)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.

1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, toss the raspberries with sugar. Set aside.

2. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.

3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside (note: the batter will be very thick and hard to spread, and there won't be much of it - that's ok).

4. Scrape remaining batter into prepared pan. Spoon raspberries over batter. Dollop set-aside batter over raspberries; it does not have to be even.

5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from raspberries), 45 to 55 minutes. Cool completely before serving.

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