Saturday, January 17, 2015

Raspberry Coffee Cake

1 1/2 cups unbleached all purpose flour
3/4 cup +2 tbsps. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 cup butter cubed
1/2 cup milk
2 tsps. vanilla extract
1/4 tsp. salt
2 cups fresh or frozen raspberries
1/4 cup + 1 tbsp. water
1/3 cup sugar
2 tbsps. cornstarch
1/4 cup butter cubed
1/4 cup unbleached all purpose flour
1/4 cup brown sugar

Step 1 - Using a paddle attachment on your mixer combine the dry ingredients of the cake mix, run on medium speed to combine all of the ingredients. Then add in your wet ingredients and run on low speed working up to medium.  Set batter aside.
Step 2 - In a small sauce pan stir together the sugar and water, then whisk in the corn starch evenly.  Bring to a simmer and then add your raspberries, stirring to combine.  Let simmer on low heat until the mixture breaks down and thickens, occasionally stirring.

Step 3 - Combine your crumble ingredients in a food processor and pulse until mixture resembles crumbles about the size of peas.
Step 4 - Pre heat your oven to 350 degrees, spray a 9x9 cake pan or glass baking dish with canola spray.  Using a spatula scrape the batter evenly into the baking dish.
Step 5 - Spoon the filling mixture onto the cake batter. 
Step 6 - Sprinkle crumble on top and bake in the oven for 40-45 minutes, the cake should be a deep golden drown. Remove and let cool slightly, wonderful with coffee or tea! 

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