Wednesday, 23 September 2015

raspberry crumb coffee cake

Say hellooo to the best-tasting coffee cake I’ve ever tried: raspberry crumb coffee cake.

Doesn’t it look so appetising and photogenic?

And that crispy, crumbly topping.

And it’s rustic beauty.

And those juicy berries.

Ahem. Let’s move on, shall we? (Food is my passion obsession, in case that wasn’t already quite the obvious).

This coffee cake has 3 separate, distinct layers but it’s not time-consuming to make. It also doesn’t dirty too many dishes. Win-win, right? The bottom layer is the same as the batter that’s dotted over the top, and you’ll need a saucepan to make the raspberry filling and a small bowl to combine the crumb topping. Easy, right?

The cake bit is dense and moist, the raspberry filling is sweet and tart and the topping is crunchy. Perfect combination, right? Right.

Fresh Raspberry Coffee Cake

For the filing:
2 cups fresh raspberries
1/4 cup water
1/4 cup sugar
2 tablespoons corn starch

For the cake:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons butter, cut into small pieces
1 egg
1/2 cup buttermilk
1 teaspoon vanilla

for the topping:
1/4 cup flour
1/4 cup sugar
2 tablespoons butter, cut into small pieces

Preheat the oven to 350 and prepare a 9x9 baking dish by buttering or spraying with cooking spray. To make the filling, whisk together the water, sugar, and corn starch in a medium saucepan. Mix in the raspberries and heat over medium heat until the mixture reaches a simmer. Let simmer 4-6 minutes, or until thickened. Set aside.

To make the cake, in a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and vanilla, and add to the dry ingredients. Mix until just combined. Spread about half of the mixture in the prepared pan. Pour the raspberry filling over the batter, then drop remaining batter by spoonfuls over the raspberry filling.

To make the crumb topping, mix together the flour and sugar, then cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake 40-45 minutes or until light golden brown and cooked through.

Recipe from the baker upstairs.

1 comment :

  1. This looks amazing Grace! I love any sort of fruity tea cake or crumble bar and this looks like the perfect combination of both :) I will definitely give your recipe a try. And it's very nice to 'meet you' in the blogosphere, I'm also an Aussie blogger (based in Western Australia) who loves Jesus! Can't wait to read more of your recipes. Thanks for this lovely inspiration!