Nikki’s Fresh Raspberry Coffee Cake
PREP TIME: 15-20 minutes
COOK TIME: 40-45 minutes
TOTAL TIME: roughly 55-65 minutes
Ingredients:
Filling-
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons corn starch
- 2 cups fresh raspberries
Cake-
- 3/4 cup graduated sugar
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons butter, cut into small blocks
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Topping-
- 1/4 cup graduated sugar
- 1/4 cup flour
- 2 tablespoons butter, cut into small blocks
Preheat oven to 350 degrees and then prepare a 9X9 baking pan by spraying with cooking spray or creating a light coat of butter throughout the pan.
RASPBERRY FILLING:
- In a sauce pan on medium heat, combine the water, granulated sugar and cornstarch. After rinsing the raspberries, place the 2 cups of fresh raspberries into the saucepan as well.
- Continue whisking ingredients together until desired puree texture forms and comes to a simmer.
- Let the ingredients simmer for 4-6 minutes and until thickened. Place aside.
CAKE:
- Combine flour, granulated sugar, baking powder and baking soda in a large mixing bowl.
- Cut in** the butter blocks into the dry mixture until a crumbly consistency is obtained.
- In a separate bowl, whisk together the buttermilk, egg and vanilla extract.
- Add to dry ingredients and combine just until mixed.
- Pour half of the mixture into 9X9 pan, spread raspberry filling on top and, lastly, spoon drop the remaining batter on top.
TOPPING:
- Combine flour and granulated sugar in a bowl. Cut in the butter blocks until a crumbly consistency is obtained.
- Sprinkle the topping over the batter mixture.
Bake 40-45 minutes or until the coffee cake is golden brown.