Thursday, October 25, 2007

Raspberry Walnut Coffee Cake


Much like tea cakes don't actually have tea in them, coffee cakes don't actually have coffee in them. Well, unless it is a coffee coffee cake then it does. Instead, these breakfast or snack cakes are meant to be eaten with coffee or tea or even a big glass of milk (soy milk in my case). Served warm or at room temperature, it's equally delicious. I don't remember where I got this coffee cake recipe, but it is one of my most requested.

While baking the raspberries will slightly disintegrate and become almost like a jam. If I am using frozen berries, I don't drain them since I like the way the berry juices soak into the top of the golden cake especially when combined with that crunchy sweet nutty streusel topping.


Raspberry Walnut Coffee Cake
(makes one 9x13-inch cake)

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 ounces (1 stick/8 tbsp) unsalted butter, softened at room temp
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup buttermilk, at room temp
10-12 ounces raspberries, fresh or frozen (barely thawed)

3/4 cup light brown sugar
1/2 cup all purpose flour
1 1/2 tsp ground cinnamon
2 ounces (half stick/4 tbsp) unsalted butter, cut into pieces
1/2 cup coarsely chopped walnuts

Preheat oven to 350F. Butter and lightly flour a 9x13-inch pan (or line pan with parchment paper).

To make the cake:
Sift together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Scrape sides of bowl between additions. Beat in vanilla.

Add flour mixture and mix until the flour is just barely incorporated. Add buttermilk and mix until just combined and smooth.

Scrape batter into prepared pan and top with the raspberries.

To make the topping:
Combine sugar, flour and cinnamon in a medium bowl. Add butter and, with a fork or your fingertips, mix until crumbly. Stir in the walnuts and then sprinkle the topping over the raspberries.

Bake at 350F for about 45 minutes or until cake tested comes out clean. Serve warm or at room temperature.


MyKitchenInHalfCups said...

Sounds like the perfect thing to enjoy with coffee while you plan your holiday gift shopping and then great treats when you have guests.

Gigi said...

I agree with "mykitchen" it sounds like the perfect Christmas morning coffee cake!

Anonymous said...

Drool. This looks delish!

Anita said...

I love coffee cake, and raspberries and walnuts sound delish together!

Anonymous said...

You know, I never would have known what a coffee cake was until I joined the daring bakers. Hmmn, I'm craving a slice of that rapberry walnut cake right now ...and for breakfast tomorrow.

Cookie baker Lynn said...

Yumm. I would pick this for my breakfast.

Amy said...

Coffee cake is one of my fav things for breakfast. This recipe sounds fantastic!

Claire said...

Made this cake for Halloween as I thought it looked like scabs and blood. Made the sponge green with food colouring- it looked pretty ghastly, but tasted heavenly! The sponge was so delicious and it went down a treat. Thanks! PS Hope I didn't offend by saying it looked like scabs!

Rachel said...

I made this cake the other night. It was delicious, however, when it baked, the raspberries sunk to the bottom of the cake and turned it into a soggy mess. I followed the instructions exactly. The only thing I think should be noted is that I used a Pyrex 9x13 dish rather than a metal dish. Do you think that made a difference?

funkygrl422 said...

A fantastic cake! Fast and easy to assemble too. I used strawberries and almonds instead of raspberries and walnuts, but...YUM! What a great cake!! My cooking time was only 43 min, but my oven is small and I only ever use half of the recommended sugar, so that might be the difference. I will make this again for sure! Thanks for the recipe!!!

angie said...

Hi Mary!

Do you think this cake would hold up for a day or two in the fridge...then brought to room temperature and served? Not ideal as I'm sure it's best fresh. I just wondered if you think it would become wet or too spongey b/c of the delicious raspberries. Thanks!

Alpineberry Mary said...

Angie - I'm not sure how well the cake would hold in the refrigerator for 1 or 2 days. If you do try it please let me know the results. Thanks!