Raspberry Crumb Coffee Cake
Time: 70 minutes
Serves: 8
A scrumptious, moist coffee cake with the addition of bright, sweet raspberries. Butter, cinnamon, and a crunchy topping pair perfectly with the goodness of fresh, natural berries.
This cake is highly adaptable. You can use all-purpose flour, whole wheat flour, or a combination of both. If you’re running low on sour cream just replace it with yogurt or more whole milk.
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Prep Time:
20 minutes
Cook Time:
50 minutes
Serves:
8
Perfect for:
Mothers Day
Fathers Day
Park Picnic
Breakfast in Bed
Classics
Ingredients
- 1/2 Cup brown sugar
- 1/4 Cup all-purpose flour
- 1 Tsp. cinnamon
- 1/8 Tsp. salt
- 1 Tsp. vanilla extract
- 4 Tablespoons unsalted butter, cold and cubed
- 2 Cups all-purpose flour
- 2 Teaspoons teaspoons baking powder
- 1 Tsp. cinnamon
- 1 Tsp. kosher salt
- 1/2 Cup whole milk
- 1/2 Cup sour cream
- 1/2 Cup (1 stick) unsalted butter, room temperature
- 3/4 Cup granulated sugar
- 1 Each egg
- 1 Tsp. vanilla extract
- 2 Packages Driscoll’s Raspberries, divided (6 ounces each)
Directions
- PREHEAT oven to 350 ̊F.
- BUTTER an 8-inch by 8-inch baking dish.
- LINE dish with parchment paper and ALLOW 2 edges of paper to hang over sides of dish.
- PLACE 1/2 cup brown sugar into a medium bowl.
- ADD 1/4 cup flour, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
- WHISK to combine ingredients.
- ADD 1 teaspoon vanilla extract and 4 tablespoons chilled butter.
- WORK IN butter using fingers until pea-sized clumps form.
- PLACE crumble topping into refrigerator until needed.
- PLACE 2 cups flour into a medium bowl.
- ADD 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1 teaspoon kosher salt.
- WHISK to combine ingredients and SET ASIDE flour mixture.
- POUR 1/2 cup milk into a small bowl or large measuring cup.
- ADD 1/2 cup sour cream.
- MIX until thoroughly combined and SET ASIDE milk mixture.
- PLACE 1 stick butter into the bowl of a stand mixture fitted with paddle attachment.
- BEAT until butter is completely softened.
- ADD 3/4 cup granulated sugar.
- BEAT to combine ingredients.
- ADD 1 egg and 1 teaspoon vanilla extract.
- BEAT to combine ingredients.
- SCRAPE down sides of bowl with a rubber spatula and BEAT again to combine ingredients.
- ADD one-third of flour mixture.
- BEAT just until combined. Do not over mix.
- ADD one-half of milk mixture.
- BEAT just until combined. Do not over mix.
- ADD one-half of remaining flour mixture.
- BEAT just until combined. Do not over mix.
- ADD remaining milk mixture.
- BEAT just until combined. Do not over mix.
- ADD remaining flour mixture.
- BEAT just until combined. Do not over mix.
- FOLD IN 1 package raspberries gently. Do not over mix.
- DOLLOP batter into prepared baking dish.
- SMOOTH top of batter with a rubber spatula.
- SPRINKLE crumble topping over batter.
- DROP half of remaining raspberries over crumble topping.
- BAKE 45 – 50 minutes or until a toothpick or cake tester inserted in center comes out clean.
- ALLOW to cool 5 minutes in baking dish.
- LIFT cake from baking dish using parchment paper edges.
- TRANSFER to a wire rack to COOL an additional 5-10 minutes or just until safe to cut.
- CUT coffee cake into eight servings and GARNISH with remaining raspberries.
- SERVE Raspberry Crumb Coffee Cake warm or room temperature.
