Dhanson: /* Notes */

2022-05-08T22:10:01Z

Notes

← Older revision		Revision as of 22:10, 8 May 2022
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	[[Category:Breakfast]]		[[Category:Breakfast]]
	[[Category:~~Coffeecake~~]]		[[Category:Coffee Cake]]
	[[Category:Raspberries]]		[[Category:Raspberries]]

Dhanson at 22:05, 8 May 2022

2022-05-08T22:05:40Z

← Older revision		Revision as of 22:05, 8 May 2022
Line 44:		Line 44:

	[[Category:Breakfast]]		[[Category:Breakfast]]
	[[Category:~~Coffee Cake~~]]		[[Category:Coffeecake]]
	[[Category:Raspberries]]		[[Category:Raspberries]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=45-50 min @ 350° |Source=''Life is What You Bake It'' by Vallery Lomas (pg 46-48) |Yield=6-8 servings |Rating={{Delicious}} }} ===..."

2022-05-08T22:02:47Z

Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=45-50 min @ 350° |Source=''Life is What You Bake It'' by Vallery Lomas (pg 46-48) |Yield=6-8 servings |Rating={{Delicious}} }} ===..."

New page

{{RecipeSummary
|PrepTime=45 min
|CookTime=45-50 min @ 350°
|Source=''Life is What You Bake It'' by Vallery Lomas (pg 46-48)
|Yield=6-8 servings
|Rating={{Delicious}}
}}
=== Ingredients ===
'''Streusel'''
* 1/3 c all-purpose flour
* 1/2 c almond flour
* 1/4 c granulated sugar
* 1/2 t kosher salt
* 4 T unsalted butter, melted

'''Raspberry Cake'''
* nonstick baking spray with flour
* 2 large eggs
* 2/3 c sour cream or plain full-fat Greek yogurt
* 1 t almond extract
* 2/3 c granulated sugar
* 1 c all-purpose flour
* 1/4 c almond flour
* 1 1/4 t baking powder
* 1/4 t baking soda
* 1/4 t kosher salt
* 1 1/4 c fresh raspberries, rinsed and dried<ref>If using a 9-inch springform pan, use 2 1/2 cups of raspberries and reduce the baking time by ~5 minutes.</ref>

=== Preparation ===
Prepare the almond streusel by combining the flours, sugar, and salt in a small bowl. Whisk to combine. Pour in the melted butter. Use a fork to gently stir until clumps form. If there are any clumps that are larger than a chickpea, gently break them up. Store in the refrigerator (so the butter can firm up) while preparing the cake.

Preheat the oven to 350° and place a rack in the middle of the oven. Assemble an 8-inch springform pan and spray the bottom and sides with baking spray.

In a large bowl, combine the eggs with the sour cream and almond extract. Whisk until combined, about 1 minute. The mixture will resemble a pale yellow yogurt.

Add the sugar, flours, baking powder, baking soda, and salt. Whisk until it comes together in a thick batter, 1 to 2 minutes. Transfer the batter to the prepared springform pan. Place the raspberries in an even layer on top of the cake batter. Sprinkle the streusel on top.

Bake until the streusel is starting to brown and the center is set (it won't jiggle when shaken) and a toothpick or cake tester stuck deep into the center comes out clean, 45 to 55 minutes.

Remove the cake from the oven and set the pan on a cooling rack for at least 20 minutes, then unmold and slice. Enjoy with coffee or tea for a brunch treat the will impress your friends.

=== Notes ===
<references />

[[Category:Breakfast]]
[[Category:Coffee Cake]]
[[Category:Raspberries]]

Raspberry Coffee Cake - Revision history

Dhanson: /* Notes */

Dhanson at 22:05, 8 May 2022

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=45-50 min @ 350° |Source=''Life is What You Bake It'' by Vallery Lomas (pg 46-48) |Yield=6-8 servings |Rating={{Delicious}} }} ===..."