Raspberry Coffee Cake
Calling all coffee and cake lovers! Today, I have a treat in store for you - an exquisite Raspberry Coffee Cake recipe that will leave you craving for more. With its delicate crumb, tangy bursts of raspberry, and a hint of warm spices, this cake is a true indulgence. Get your baking tools ready, because we're about to create magic in the kitchen!
Equipment
- oven
- 1 8″ round baking pan
- 1 large mixing bowl
- 1 fork
- 1 small bowl
Ingredients
- ¾ cup whole wheat pastry flour
- ¾ cup all purpose flour
- 3 tablespoons light or dark brown sugar
- 1¾ teaspoons baking powder (I know this seems like a lot!)
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter or margarine
- ¾ cup skim milk
- 1 large egg
- 2 teaspoons grated orange rind
- 1 teaspoon vanilla
- 1 cup fresh raspberries (blueberries or blackberries work nicely, too)
- 2 tablespoons orange juice
Instructions
- Preheat the oven to 350 degrees and coat an 8″ round baking pan with cooking spray; set aside.
- In a large mixing bowl, combine the flours, brown sugar, baking powder, cinnamon and salt. Using a fork, cut in the butter until the mixture resembles a coarse meal. Stir in the milk, egg, orange rind, and vanilla - stir until the dry ingredients are just moistened. Spoon or pour half of the batter into the baking pan.
- In a small bowl, combine the raspberries with the orange juice and spoon the mixture evenly over top of the batter in the pan. Carefully pour the remaining batter on top of the berries.
- Bake until the coffee cake slightly begins to “shrink” from the sides of the pan and a toothpick inserted in the center comes out clean (about 25 minutes).
Video
Notes
Frozen Raspberries: If fresh raspberries are not available, you can use frozen raspberries in this recipe. Thaw them before incorporating them into the batter, and be sure to pat them dry to avoid excess moisture.