Frozen raspberries work just as well as fresh in this recipe, so it's easy to make in the winter. I used frozen for the cake, but garnished with fresh raspberries from Florida. It's too warm in South Florida to grow raspberries, but they grow well further north.
Raspberry Coffee Cake
Prep Time: 20 minutes
Cook Time: 45 minutes plus 1 hour to cool
Ingredients (serves 8)
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup cold butter, cubed
- 1 egg
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- 2 tablespoons corn starch
- 1/3 cup water
- 1 cup fresh or frozen raspberries
- 1 1/2 teaspoons lemon juice
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1 1/2 tablespoons cold butter, cubed
- 1/4 cup chopped walnuts
- Heat oven to 350 degrees. Coat a 9"-round cake pan with cooking spray.
- In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter (I use a pastry blender) until mixture resembles coarse crumbs. In a small bowl, whisk the egg, milk and vanilla together with a fork. Stir into crumb mixture, just until moistened.
- Spoon batter into cake pan. The batter will be thick so don't worry about spreading it evenly, but do try to get it as close to the sides of the pan as possible.
- In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil, then stir for 1-2 minutes until thickened. Pour over cake batter and swirl raspberry mixture into the cake batter with a spoon.
- In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter, then top with nuts. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for one hour before serving.
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