Raspberry Coffee Cake
Aug 10, 2023 2:03:15 GMT -5
Post by maybetoday on Aug 10, 2023 2:03:15 GMT -5
RASPBERRY COFFEE CAKE
yield 9 TO 12 SERVINGS
prep time 20 MINUTES
cook time 50 MINUTES
total time 1 HOUR 10 MINUTES
INGREDIENTS
FOR THE TOPPING:
1 cup (120g) all-purpose flour
1/2 cup (100g) firmly packed light brown sugar
1 teaspoon ground cinnamon
pinch of salt
6 tablespoons (85g) unsalted butter, cold and cut into small cubes
FOR THE CAKE:
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg
1 teaspoon almond extract
1/2 cup (122g) plain or vanilla yogurt
1/2 cup (59ml) milk
1 & 1/2 cups raspberries
INSTRUCTIONS
TO MAKE THE CRUMB TOPPING:
Combine the flour, brown sugar, cinnamon and salt in a medium bowl.
Add the cold butter, and use a pastry blender or a fork to mix until crumbs form.
Refrigerate while you make the cake.
TO MAKE THE CAKE:
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and grease the paper and pan.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and almond extract, and mix well.
Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with the yogurt and the milk. Mix just until combined or a few small streaks of flour remain.
Gently fold in about a cup of the raspberries.
Spread the batter evenly in the prepared pan. Scatter remaining raspberries over the top of the batter. Sprinkle the crumb topping over the raspberries.
Bake for 45 to 50 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
Place the pan on a wire rack, and allow to cool completely.
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yield 9 TO 12 SERVINGS
prep time 20 MINUTES
cook time 50 MINUTES
total time 1 HOUR 10 MINUTES
INGREDIENTS
FOR THE TOPPING:
1 cup (120g) all-purpose flour
1/2 cup (100g) firmly packed light brown sugar
1 teaspoon ground cinnamon
pinch of salt
6 tablespoons (85g) unsalted butter, cold and cut into small cubes
FOR THE CAKE:
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg
1 teaspoon almond extract
1/2 cup (122g) plain or vanilla yogurt
1/2 cup (59ml) milk
1 & 1/2 cups raspberries
INSTRUCTIONS
TO MAKE THE CRUMB TOPPING:
Combine the flour, brown sugar, cinnamon and salt in a medium bowl.
Add the cold butter, and use a pastry blender or a fork to mix until crumbs form.
Refrigerate while you make the cake.
TO MAKE THE CAKE:
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and grease the paper and pan.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and almond extract, and mix well.
Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with the yogurt and the milk. Mix just until combined or a few small streaks of flour remain.
Gently fold in about a cup of the raspberries.
Spread the batter evenly in the prepared pan. Scatter remaining raspberries over the top of the batter. Sprinkle the crumb topping over the raspberries.
Bake for 45 to 50 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
Place the pan on a wire rack, and allow to cool completely.
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