Mouth-watering Raspberry Brown Sugar Coffee Cake Recipe
Greetings, fellow baking enthusiasts, today I present to you a recipe that I am certain will delight your taste buds and impress your guests: Raspberry-and-Brown-Sugar Coffee Cake. This recipe combines the tartness of fresh raspberries with the sweetness of brown sugar, creating a delectable flavor profile that will satisfy any sweet tooth.
Whether you’re a seasoned baker or just starting out, this recipe is easy to make and will leave you with a perfectly moist and fluffy coffee cake that you won’t be able to resist. It’s perfect for brunches, breakfast or as an afternoon treat alongside your favorite coffee or tea.
I found this recipe on Sally’s Baking Addiction, and it instantly caught my attention as it features one of my favorite fruits, raspberries. This delicious cake has three layers: a soft, moist cake base flavored with almond and vanilla; a sweet raspberry filling that provides just enough tanginess; and a delightful crumb topping made with toasted almonds and brown sugar. Trust me when I say, this cake is not only indulgent but also comforting.
So why not impress your loved ones with this delightful raspberry-and-brown-sugar coffee cake? It’s easy to make, mouthwateringly good, and full of natural goodness. Join me in making this delicious cake – let’s get started!
Why You’ll Love This Recipe
Let me convince you why you’ll love this raspberry-and-brown-sugar coffee cake recipe. Firstly, this recipe incorporates fresh raspberries, which add a burst of juicy and tanginess to each bite. Not only does it make the cake pretty, but it’s also a healthy option for a dessert.
Secondly, the use of buttermilk gives the coffee cake that tender texture and tangy flavor that makes it distinct from other cakes. Buttermilk is also a great ingredient as it adds moisture to the batter yet doesn’t make it too dense.
Thirdly, this recipe has an almond streusel topping which is irresistible; it’s crisp and slightly crunchy with bits of almonds and brown sugar in every crumb. The combination of raspberry crumb and cake is heavenly, making it an excellent choice for your sweet cravings.
Lastly, the recipe is easy to make even if you’re new to baking or have limited ingredients on hand. You can quickly whip up this coffee cake by following the straightforward instructions with some minor modifications or substitutions if required.
In conclusion, if you’re looking for an easy dessert recipe that incorporates fruits and adds extra textures and flavors to your palate, then this raspberry-and-brown-sugar coffee cake recipe is perfect for you. It makes for a great brunch treat or a mid-morning snack with your favorite cup of coffee or tea. Try out this recipe and experience it for yourself!
Ingredient List
To make this delicious Raspberry-and-Brown-Sugar Coffee Cake recipe, you’ll need the following ingredients:
- 2 cups of all-purpose flour, sifted
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- ¾ cup of unsalted butter, at room temperature (plus more for greasing the pan)
- 1 ¼ cups of dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon of pure vanilla extract
- 1 cup of buttermilk, at room temperature
- 1 pint of fresh raspberries
For the crumble topping, you will need:
- 1/3 cup of whole almonds, chopped (with skins on)
- 1/2 cup of all-purpose flour
- 1/4 cup of dark brown sugar
- 4 tablespoons of unsalted butter, cold and cut into small pieces
For the raspberry filling, you will need:
- 3/4 cup of raspberry preserves
- 2 tablespoons of milk
Be sure to have all these ingredients ready before starting the recipe to ensure a smooth process.
The Recipe How-To
Now that you have gathered all the ingredients, it is time to create a mouth-watering raspberry-and-brown-sugar coffee cake. Follow these easy steps that will lead you to success:
Preheat the oven to 350°F
Turn on the oven so it can preheat while you prepare the batter.
Butter the baking pan
Grease an 8-inch square baking pan with unsalted butter at room temperature. Then line it with parchment paper leaving an overhang so that the cake doesn’t stick to the base of the pan.
Make the Crumb Topping
In a small bowl combine 4 cups of dark brown sugar, 2 cups of all-purpose flour, and 2 teaspoons of cinnamon. Mix thoroughly and add 1 1/2 cups of cold unsalted butter, cut into cubes. Using your fingers, mix all ingredients until it becomes thick and crumbly. Add 3/4 cup of whole almonds (skin on), roughly chopped and mixed well. Set aside while you prepare the cake batter.
Make the Cake Batter
In a large bowl mix together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In another mixing bowl, whisk together 1 1/2 cups dark brown sugar, 3 large eggs at room temperature, and 3/4 cup buttermilk. While whisking slowly, incorporate ½ cup melted unsalted butter in a constant stream. Add in 1 teaspoon of vanilla extract continuing to whisk slowly.
Add the dry mixture into this bowl containing wet ingredients about a quarter at a time, make sure each addition is well blended before adding more. When completely mixed fold in 2 cups fresh raspberries, making sure to be gentle so you do not ruin them.
Add Raspberry Filling
Take 1/4 cup of raspberry puree and spread it onto the bottom of your prepared baking dish using all available spaces. Add half the cake batter on top of the raspberry puree then smooth it out evenly.
Add another 1/4 cup of raspberry puree over this layer, spilling this layer out to the edges. Top this with remaining batter.
Sprinkle crumb topping
Sprinkle the crumb topping over the top of the cake making sure to distribute it evenly across the entire pan.
Bake the Cake
Bake at 350°F for 45–60 minutes or until a toothpick inserted in the middle comes out clean. Let cool to room temperature before serving.
Now you have an astonishing raspberry-and-brown-sugar coffee cake that is great for breakfast or dessert any day of the week!
Substitutions and Variations
As with any recipe, it’s always entertaining to experiment with various ingredients and substitutions to make it more unique and tailored to your preferences. Here are some substitutions and variations you can try to give this raspberry-and-brown-sugar coffee cake a personal twist.
– Raspberries: Instead of using fresh raspberries, you can substitute them with other fruits like blueberries or diced peaches. These fruits not only add a burst of flavor but also pair perfectly with the coffee cake.
– Buttermilk: If you don’t have buttermilk handy, mix 1 tablespoon of white vinegar or lemon juice and 1 cup of milk together to create a quick buttermilk substitute. Let it sit for five minutes before using it in the recipe.
– Almonds: This recipe calls for whole almonds with skin on, but you can use blanched almonds instead, which are easier to chop finely. You can also use other nuts like pecans or walnuts as a replacement.
– Sugar: Brown sugar adds an intense molasses flavor to the coffee cake, but if you don’t have dark brown sugar available, replace it with light brown sugar without affecting the taste too much.
– Streusel topping: Make a cinnamon pecan streusel by swapping almonds for chopped pecans and adding half a teaspoon of ground cinnamon to the filling mixture. Or go further and add some chocolate chips or shredded coconut flakes if you’re feeling adventurous.
– Raspberry cream cheese coffee cake: Add a layer of raspberry jam in between the cream cheese mixture and the cake batter to make it more indulgent and rich.
Remember that when making any substitutions, the texture and taste may differ slightly from the original recipe. Nonetheless, experimenting is part of the fun! Who knows, you might discover a new favorite combination.
Serving and Pairing
This raspberry-and-brown-sugar coffee cake recipe is delicious on its own, but it can be elevated with the perfect pairing. You can serve this warm cake with a dollop of whipped cream or vanilla ice cream that perfectly complements the sweetness of the cake and the tartness of fresh raspberries.
If you’re looking for a caffeine hit, this cake would be a great addition to your morning routine paired with a cup of strong coffee or espresso. For an almond twist, an almond milk latte or cappuccino would also be perfect.
If you want to enjoy this coffee cake as an afternoon treat, pair it with some herbal tea like chamomile or peppermint. The floral notes in the tea will go well with raspberry flavors.
This coffee cake is also great for entertaining. Serve it at your next brunch paired with mimosas or bellinis for a delicious and decadent start to the day. If you’re hosting a dessert party, serve it alongside other desserts like blueberry pie, raspberry cream cheese coffee or chocolate raspberry tarts for a more diverse plate.
The possibilities are endless when it comes to serving and pairing this raspberry-and-brown-sugar coffee cake recipe. No matter how you choose to enjoy it, this cake will not disappoint!
Make-Ahead, Storing and Reheating
You can easily make this raspberry-and-brown-sugar coffee cake ahead of time for those busy mornings. Just follow the recipe instructions, and after baking and cooling completely, wrap the cake securely in plastic wrap and place it in an airtight container. Store the wrapped coffee cake at room temperature for up to three days.
If you need to store it for a longer period, freeze the coffee cake by wrapping it with plastic wrap, then aluminum foil or freezer paper. The coffee cake can be stored in the freezer for up to three months.
To serve, thaw the wrapped coffee cake overnight in the refrigerator or at room temperature for a few hours. Once thawed, heat the coffee cake in an oven preheated to 350°F (175°C) for 10-15 minutes until it’s warmed through. You could also microwave each slice of the coffee cake for about 15-20 seconds.
Overall, this raspberry-and-brown-sugar coffee cake is an excellent indulgence that’s perfect as a morning treat or an afternoon snack. You can make it ahead and store it easily without compromising on taste or texture. Give it a try; you won’t regret it!
Tips for Perfect Results
To achieve the perfect results for the Raspberry-and-Brown-Sugar Coffee Cake Recipe, here are some tips to consider.
Firstly, it is crucial to use fresh raspberries to ensure that the cake has a bright and fruity flavor. When adding the raspberries to the batter, be sure to gently fold them in to prevent them from breaking down and turning the batter pink.
Secondly, buttermilk is an essential ingredient in this recipe as it gives the cake a tender crumb and a slightly tangy taste. If you don’t have buttermilk on hand, you can make your own by adding one tablespoon of lemon juice or vinegar to one cup of milk and letting it sit for 5 minutes before using.
Thirdly, when mixing the dry ingredients together in a small bowl, ensure to whisk them together thoroughly to prevent any lumps from forming. This will guarantee that the batter is evenly mixed, resulting in a fluffy and well-risen cake.
Fourthly, instead of adding all the flour at once, add it gradually, alternating with adding the buttermilk in small increments. This technique helps prevent the gluten from developing too much, resulting in a more tender cake.
Fifthly, when making the streusel topping, be sure to use unsalted butter that is cold or firm. This will make it easier to chop into small pieces and incorporate into the mixture without melting. Also, use your fingertips when working with it instead of a spoon or fork as this allows for a better crumbly texture.
Lastly, do not overbake the cake – this can result in a dry and unappetizing texture. Once you place the cake into the preheated oven (350 F), set a timer for 45-50 minutes until a toothpick inserted comes out clean. Then take it out of the oven and let it cool on a wire rack before cutting into it.
By following these tips, you can guarantee that your Raspberry-and-Brown-Sugar Coffee Cake will turn out to be a bakery-worthy dessert that everyone will love.
Bottom Line
In conclusion, this raspberry-and-brown-sugar coffee cake recipe is a must-try for all coffee and dessert lovers out there! It is easy to make, requires simple ingredients that you can easily find in your pantry, and tastes absolutely delicious. The combination of fresh raspberries and brown sugar in this cake creates the perfect balance of sweetness and tanginess that will tantalize your taste buds.
Moreover, with its crumbly streusel topping, this coffee cake can be enjoyed as a breakfast treat with a hot cup of coffee or as a dessert after dinner. You can also try out some variations by replacing the raspberries with blueberries or adding cream cheese to the mix – the possibilities are endless!
So, what are you waiting for? Grab your apron and get ready to bake some delicious raspberry-and-brown-sugar coffee cake. Your family and friends will thank you for it, and you will definitely impress them with your baking skills. Trust me; this recipe is worth trying, and I guarantee that you won’t regret it!
Raspberry-and-Brown-Sugar Coffee Cake Recipe
Ingredients
- 2 cups whole almonds, skin on
- 1 1/4 cups unsalted butter, at room temperature
- 1 3/4 cups dark brown sugar
- 6 large eggs
- 5 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons almond extract
- 4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 4 cups fresh raspberries
Instructions
- Preheat oven to 325°F (160°C).
- Butter and flour a 9- x 13-inch baking pan.
- Roughly chop the almonds.
- Set aside.
- In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed.
- In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended.
- Slowly beat this mixture into the creamed butter.
- Don't be alarmed if the butter separates somewhat.
- It will come together when you stir in the dry ingredients.
- In another bowl, combine the flour, baking powder, baking soda and salt, and mix well.
- Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk.
- Mix until just combined.
- Add the raspberries and stir gently to incorporate without smashing the fruit.
- Transfer the batter to the prepared pan, evening it out to the edges.
- Top with the chopped almonds.
- Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch.
- Remove from the oven and cool completely before serving.
- The cake also makes a delicious dessert.
- You can substitute other berries, such as blueberries or blackberries, for the raspberries.
Add Your Own Notes
Nutrition
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