Raspberry Sour Cream Coffee Cake

The coffee cake fresh out of the oven, reposing in its cake pan. It didn't mind baking in a cake pan; it still felt like a natural woman. Er, coffee cake.

The coffee cake fresh out of the oven, reposing in its cake pan. It didn’t mind baking in a cake pan; it still felt like a natural woman. Er, coffee cake.

I’ve got quite the coffee cake for you! It’s one that I’ve been wanting to make ever since my dear friend made it and tormented me with yummy descriptions of how awesome it is. And she was right. This cake is freaking fantastic. Make this delectable cake and revel. Be a reveler.

I love coffee cake with or without coffee, but Husband took one bite of this cake and said wistfully, “I wish I had coffee.” Trust me, that is the mark of a true coffee cake in this house; Husband normally doesn’t like coffee with coffee cake, claiming that most coffee cakes are too sweet to have with coffee because they make the coffee taste disproportionately bitter. The cake itself is mildly sweet, pairing well with the scrumptious, sweet, lemony crumb topping. I loved the topping! I loved its delicate crunch so much that I thought there was too little of it (really – there was), so I have doubled the proportions for the crumb topping in the recipe below. (If you want the original proportions, use exactly half of the crumb topping ingredients listed.) The lemon flavouring was neither too powerful nor too subtle, a perfect complement to almost any fruit you would care to use on this cake. The crunchy crumb topping was the perfect textural foil to the soft and tender cake. Having said that, I do think the cake crumb could have been a bit finer. If you prefer a slightly coarser crumb, use all-purpose flour as directed in the recipe; for a finer, more delicate crumb, use cake flour in place of all-purpose flour. See the photo below for what the cake crumb looks like when made with all-purpose flour.

A ruby-red layer of raspberries is irresistible! I love the richness of the red colour. So tasty!

A ruby-red layer of raspberries is irresistible! I love the richness of the red colour. So tasty!

The raspberries baked to a wonderful squishiness, and added a nice tartness to the cake. I must confess to an undying love of blueberries, however, so I think next time I will make this cake with blueberries instead. Use whatever fruit you wish! Throw caution to the wind and your dish towel to the wolves and use a fruit medley! I wish we had schnozzberries around here. ;)

Oh, the tenderness! Oh, the sweetness! Oh, the need for coffee!

Oh, the tenderness! Oh, the sweetness! Oh, the need for coffee!

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Raspberry Sour Cream Coffee Cake

Ingredients:

For the crumb topping:
1 cup all-purpose flour
2/3 cup sugar
zest of 1 lemon OR 2 tsp lemon extract
4 TBS, melted and cooled slightly

For the cake:
1 3/4 cups all-purpose flour (use cake flour for a finer crumb)
1 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp. salt
3 eggs
1 generous cup sour cream
1 tsp vanilla extract
2 cups fresh raspberries, rinsed
1 tsp sugar, for sprinkling over the raspberries (optional)

Method:
Preheat the oven to 350˚F. Spray a 10″ springform pan* with nonstick cooking spray and line with parchment paper circle; spray parchment paper.

To make the crumb topping: In a small bowl, mix the flour, sugar, and lemon zest. (If using lemon extract, just mix flour and sugar and do not yet add extract.) Add butter and stir until completely combined in a moist, slightly crumbly ball. (If using lemon extract, stir the extract into the butter before adding the butter to the flour / sugar mixture.) Set aside.

To make the cake: Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the eggs, sour cream, and vanilla extract until well blended. Make a well in the center of the flour mixture and add the liquid ingredients. Stir gently until the batter begins to incorporate, then fold the batter until no streaks remain. Do not overmix, or the finished cake will be tough.

Pour the batter into the prepared pan. Top with the raspberries and sprinkle the raspberries with a tsp of sugar. Break up the crumb topping evenly over the berries.

Bake until the topping is golden brown and the cake passes the toothpick test, about 38 – 45 minutes.** Transfer pan to a wire rack and let cool for 20 – 30 minutes. Remove the sides of the springform pan. Cake is best served warm.

*I used a 9″ cake pan because I didn’t feel like digging out my springform pans.

**If you use a 9″ pan (either a regular cake pan or a springform pan) instead of a 10″ pan, then be prepared to bake the cake about 7 – 10 minutes longer than the recipe indicates to compensate for the slightly thicker cake. The cake will still turn out splendidly.

Source: Slightly adapted from Annie’s Eats

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