Good morning! How was your weekend? The weather was spectacular here, sunny, not too humid and a slight breeze. Between the weather and the furious pinning of Fall baking, and ideas on Pinterest and the pumpkins, yes pumpkins are the grocery store it is beginning to feel a lot like Fall though. As I have said the last few weeks, I don’t know if I am ready for Fall yet, are you?
I was at the grocery store this weekend and there was a plethora of raspberries among other things so I decided to use my stand-by recipe for coffeecake and make a Raspberry Coffeecake with Crumb Topping for Sunday morning breakfast. I have made this with mixed berries, cranberries, peaches and basically anything I have in the house and it is fabulous each and every time. If you have not tried it yet put in on your list, it would be great for the holidays!
Raspberry Coffeecake with Crumble Topping
1 1/2 Cups sugar
1 1/2 Sticks unsalted butter, at room temperature
1 Tablespoon vanilla extract
1 1/2 Cups sour cream
2 1/2 Cups all purpose flour
2 Teaspoons baking powder
1/4 Teaspoon baking soda
1 Teaspoon salt
2 cups raspberries, plus more if you want to garnish
1/2 Cup light brown sugar
1 1/2 Cups all purpose flour
1 Stick unsalted butter, melted
1/4 Teaspoon salt
Preheat oven to 350. Prepare an 8″ spring form pan with cooking spray, or butter and flour. Line the bottom with a piece of parchment paper.
To make the crumb topping, combine the sugar, flour and salt in a small bowl. Stir in the melted butter and mix until it resembles small crumbs.
To make the cake, cream the butter and sugar together using a stand mixer fitted with a paddle attachment. Then beat in the eggs on at a time. Add the almond extract and sour cream and continue mixing until just combined. In a separate bowl, combine the flour, baking soda, baking powder and salt. set aside. Stir the flour mixture into the wet batter and mix.
Place the cranberries to a small bowl and add a tablespoon of the flour mixture. Toss the berries in the flour to help prevent them from sinking to the bottom of the cake.
Add the mixed berries to the bowl and stir just until combined.
Place the crumb topping evenly over the batter and bake for approximately 50 – 60 minutes or until a tooth pick comes out clean. Allow to cool completely before removing from the pan. Dust the top with powdered sugar and sugared berries if you like.
Have a great week!