Raspberry Coffee Cake
Prep time: 35 mins
Cook time: 55 mins
Total time: 1 hour 30 mins
Serves: One 9-inch Cake, about 10 pieces
For the Streusel
- ½ cup cold, unsalted butter cut into cubes
- 1 cup all-purpose flour, spooned & leveled
- ⅓ cup lightly packed brown sugar, light or dark
- ⅓ cup granulated sugar
- 1 and ½ teaspoons ground cinnamon
- 1 and ½ cups all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- ¼ to ½ teaspoon salt, to taste
- 6 tablespoons unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- ¼ cup sour cream, room temperature
- ½ cup buttermilk, room temperature
- 2 and ½ cups fresh raspberries (I do not recommend using frozen berries because they'll add too much water to the cake)
- 3 tablespoons milk, half-and-half or cream
- ¼ teaspoon vanilla
- 1 cup icing/confectioner's/powdered sugar
- Preheat the oven to 350F degrees. Grease a 9 inch round springform pan with butter or nonstick cooking spray and lightly flour. Set aside.
- Make the streusel. In a large bowl combine the flour, sugars & cinnamon used in the streusel whisking gently. Add the ½ cup butter cut into chunks and cut in using a pastry cutter or fork until the mixture is crumbly and similar in consistency to wet sand. Set aside.
- Make the cake batter. In a large bowl whisk together the flour, baking powder and salt. Set aside. In a separate large bowl using a hand-held or electric mixer beat together the butter and sugar on medium speed until fluffy (about 2 minutes). Add in the eggs and vanilla and continue beating until combined (about 30 seconds to 1 minute). Turn off the mixer and stir in the sour cream using a large wooden spoon or rubber spatula. Then turn back on the mixer to low and carefully add in about ½ half of the flour mixture followed by about ½ of the buttermilk. Repeat with the second half of the flour mixture and buttermilk until combined, scraping down the sides of the bowl using your rubber spoon or spatula as necessary until well combined.
- Pour/spoon the batter into the prepared pan. Place the raspberries on top of the cake batter to create an even layer. Then sprinkle the streusel on top of the raspberries by crumbling it in between your fingers & fists until an even layer of crumble covers the raspberries.
- Bake in your prepared oven for 50 to 60 minutes, or until an inserted toothpick in the center of the cake comes out clean.
- Gently trace around the edges of the pan with a thin knife, then allow the cake to cool fully in the pan.
- To make the glaze, whisk together the milk/cream, vanilla & powdered sugar until a smooth consistency is reached and no lumps remain. Add a little extra milk/cream or powdered sugar as necessary. Then when ready to serve unclamp the ring around the springform pan, cut into pieces and drizzle with glaze.