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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
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