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| Raspberry Coffee Cake |
| Ingredients For the topping: 1/2 cup packed light brown sugar 2 tablespoons flour 1 tablespoons unsalted butter 1/2 oz. semisweet chocolate finely chopped For the cake: 1 cup flour 3/4 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup buttermilk 1 egg lightly beaten 1/2 teaspoon pure vanilla extract 1/3 cup butter, melted and cooled 1 1/4 cup fresh raspberries Method For the topping: combine brown sugar, flour, and butter in a medium bowl. Using your hands, mix thoroughly, then add chocolate. Mix well with a wooden spoon and set aside. For the cake: Preheat the oven to 375. Sift flour, sugar, baking powder, baking soda, and salt together in a medium bowl. In a separate bowl, whisk together buttermilk, egg, vanilla, and melted butter. Add buttermilk mixture to flour mixture and mix with a wooden spoon. Pour batter into a lightly greased 8-inch-round springform cake pan. Sprinkle raspberries over cake, then cover with topping. Bake until well-browned, 40-45 minutes. Serve warm |