The last couple weeks I have been eating raspberries like they are going out of style. They have been so good! So big and juicy and lots of flavor, which you don’t always get from store bought raspberries.
I decided I better bake something with them instead of just popping them all directly into my mouth.
It is a long weekend so I thought what better to celebrate than with a lovely coffee cake that I can eat at breakfast, lunch and dinner!
This cake is really good; I warn you… you might just eat it all!
What you need,
For the topping,
1/3 cup sugar
Zest of 1 lemon
4 tbsp. butter, melted and cooled slightly
For the cake,
1¾ cup all-purpose flour
1 cup sugar
2 tbsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup sour cream
1 tsp. vanilla
2 cups fresh raspberries
Heat your oven to 350 degrees. Spray and 8x11 inch pan with non-stick spray and set aside.
In a small bowl mix together all the ingredients for the topping. It will get smooth and you will think, this is kind of weird but just set it aside and trust the process!
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl whisk the eggs and sour cream until smooth. Stir in the vanilla.
Add the wet ingredients to the dry and fold together until just combined. Don’t over mix, you want a nice tender cake and if you over mix the batter it will be tough and not so nice.
Carefully fold in the raspberries.
Pour the batter into the prepared pan and spread it evenly into the pan.
Using a fork mix up the topping, it will be a little hard because the butter will have set up a bit, but it should crumble up, just like you want it to.
Using your fingers crumble the topping over the top of the cake.
Bake for 35-45 minutes. Use a toothpick to test the center of the cake after 35 minutes, when it comes out with just a few crumbs on it, the cake is done.
Remove the cake and place on a rack to cool.
Serve as is, with some ice cream or whipped cream. A nice latte to wash it down would be lovely!
This cake is so moist and tender. The little bit of lemon zest in the topping adds just the right amount of zing to each bite.
I loved this cake, it was really great. It would be good with strawberries or blueberries, even rhubarb would be a treat!
Recipe from Annie’s Eats