Food

Decadent Raspberry Crumb Coffee Cake

IMG_6558Another book, another recipe. I had to stop reading in order to search for a suitable recipe when the book I was reading mentioned a raspberry twist coffee cake. Granted, I thought there was actual coffee in it, but no matter. After searching through tons of recipes for raspberry coffee cake online, I came across a recipe for Apricot Crumb Coffee Cake on Dessert First and it just sounded amazing, buttery cake, creamy cheese and crispy topping with the freshness of fruit.

For my version, I substituted raspberry for apricot and changed up the spices. The end result is a really delicious, rich cake that is kept from being overwhelmingly heavy by the tartness of the raspberries. Also, cream cheese and raspberry? Ah-mazing. The next time I make this, and I definitely will be making this again, I’ll probably put coffee granules in the streusel topping.

Recipe:

Cake:

  • 1 cup (140g) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp salt
  • 4 tblspn (56g) unsalted butter (room temperature)
  • 1/2 cup (100g) sugar
  • 1 large egg
  • 1/4 cup (56g) milk
  • 3/4 tsp vanilla extract

Cream Cheese Filling:

  • 8oz (227g) cream cheese
  • 1/3 cup (76g) sugar
  • 1 large egg

Streusel Crumb Topping:

  • 1 cup (125g) all purpose flour
  • 1/2 cup (100g) sugar
  • 1/4 tsp salt
  • 6 tblspn (84g) unsalted butter (cold and cut into cubes)
  • 3 tblspn instant coffee (optional)

Others:

  • 1 punnet of raspberries

Method:

Cake:

  • Preheat oven to 175 Degree Celsius. Butter and flour 9-in springform tin
  • Mix flour, baking powder, spices and salt in a bowl
  • Cream butter and sugar until light and fluffy. Add egg and beat until combined
  • Combine milk and vanilla
  • Add flour and milk mixture to creamed butter and mix until just combined
  • Scrape batter into tin and keep aside

Cream Cheese Filling:

  • Beat cream cheese and sugar until soft. Add egg and beat until combined

Streusel Crumb Topping:

  • In a food processor, combine flour, sugar and salt (instant coffee too)
  • Add cold butter and mix till crumbly
  • Pour cream cheese filling over cake batter and spread evenly over the top
  • Press raspberries into the cream cheese filling
  • Sprinkle streusel over the cream cheese filling and raspberries
  • Bake for 35-40 minutes until a tester inserted into the centre comes out clean
  • Cool on wire rack before removing springform ring and serve

Do not be tempted to use anything other than a springform tin as the cake will be hard to remove otherwise.

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